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Lemon Poppy Seed Bars

Lemon poppy seed bars with a lemon slice on top.
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5 from 6 reviews

Lemon poppy seed bars are made with a shortbread crust topped with a layer of white chocolate lemon topping. They are so easy to whip up, and they taste delicious.



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

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** If needed, please refer to Baking Conversion Charts.


  1. Preheat the oven to 355°F (180°C). Butter an 8 x 8-inch (20 x 20 cm) square pan.
  2. 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.
  3. Transfer the mixture to the prepared mold and spread it into an even layer to the bottom. Bake for 12 to 15 minutes. Let cool in the mold.
  4. 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.
  5. Bring the mixture over low to medium heat and cook for a few minutes, constantly stirring with the whisk, until the cream slightly thickens.
  6. Pour the cream into melted white chocolate in three additions, stirring vigorously between additions with a rubber spatula.
  7. 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.
  8. To serve, run a knife around the sides of the pan. Cut bars into equal squares.


  1. 90 g whole eggs, approximately equal to 2 whole medium chicken eggs (eggshell removed).
  2. Allow the lemon topping to set before cutting it 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.





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