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Lemon Poppy Seed Bars

Lemon poppy seed bar with a lemon slice on top: Close up

5 from 6 reviews

If you are looking for a sweet treat to help satisfy your craving, these lemon poppy seed bars or squares are the perfect option. They are so easy to whip up, and they taste delicious.



For the shortbread base:

For the lemon topping:

  • 1/2 lemon, zest
  • 1/2 cup (110 ml) lemon juice
  • 2.5 tablespoons (35 g) granulated sugar
  • 1/3 cup (90 g) whole eggs (see note#1)
  • 3.9 oz. (110 g) white chocolate

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  1. Preheat the oven to 180 degrees C/355 degrees F. Butter an 8 x 8-inch/20 x 20 cm square pan. To make the shortbread base, place flour, sugar, and poppy seeds in a mixing bowl. Add the softened butter and mix with your hands until crumbly.
  2. Transfer the mixture into the prepared mold and spread it into an even layer to the bottom. Bake for 12 to 15 minutes. Let cool in the mold.
  3. To make the lemon topping, melt white chocolate in the microwave or double boiler. Place lemon juice, lemon zest, sugar, and eggs in a saucepan and whisk with a hand whisk. Bring the mixture over low to medium heat and cook for a few minutes, constantly stirring with the whisk, until the cream slightly thickens. Pour the cream into melted white chocolate in three times, stirring vigorously between additions with a rubber spatula.
  4. Pour the ready lemon topping over the cooled shortbread base and tap a couple of times to even the cream layer. Refrigerate for at least 4 hours.


  1. 90 g whole eggs approximately equal to 2 whole medium chicken eggs (eggshell removed).
  2. Allow the lemon topping to set before cutting into bars and enjoying.
  3. To cut lemon bars, use a serrated or regular knife. Wipe the knife after each cut to make neat squares.
  4. Keep lemon bars in the refrigerator.


Keywords: lemon poppy seed bars, lemon poopy seed squares




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