Can you use a bottled lemon juice?

Yes, you can use bottled 100% lemon juice to make this recipe. But the fresh lemon juice enhances the flavor way more than the artificial lemon juice.

Can you make lemon squares in a metal mold?

Yes, absolutely. You will not be able to taste any difference between lemon bars baked in aluminum or glass molds. You can line your pan with parchment if desired.

How to store poppy seeds

Store poppy seeds in an airtight container in the fridge for up to a year if they are kept in a sealed container. If the poppy seeds become damp from exposure to the air, they will mold quite quickly. So, it is better either to buy just enough for cooking/baking or keep them sealed and refrigerated until use.

Lemon Poppy Seed Bars

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

Print Recipe

★★★★★

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.

Total Time: 50 minutes (plus chilling time)
Yield: 9 1x
Category: Bars and Brownies
Method: Baking
Cuisine: American

Ingredients

Scale

For the shortbread base:

1 cup + 1 1/3 tablespoon (135 g) all-purpose flour
3 tablespoons (40 g) granulated sugar
3 oz. (90 g) unsalted butter softened
1/2 teaspoon poppy seeds

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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Instructions

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.
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.
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.
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.

Notes

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

Nutrition

Serving Size: 1 bar
Calories: 316
Sugar: 17 g
Sodium: 37 mg
Fat: 16.5 g
Saturated Fat: 9.8 g
Carbohydrates: 37.6 g
Fiber: 0.9 g
Protein: 6.6 g
Cholesterol: 106 mg

Keywords: lemon poppy seed bars, lemon poopy seed squares

Find it online: https://www.bakinglikeachef.com/lemon-poppy-seed-bars-recipe/