Name: Lemon Pie Bars Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup powdered sugar; 2 tablespoons milk; 1/4 teaspoon lemon extract; 1 can Crescent Rolls (8 rolls total); 1 can lemon pie filling (approximately 21 oz); 8 oz cream cheese, softened; 1 teaspoon vanilla extract; 1/2 cup powdered sugar

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Introduction

Lemon Pie Bars are a delightful, tangy treat that combines creamy lemon filling with a soft, crescent roll crust. Easy to make and perfect for any occasion, these bars offer a refreshing twist on classic lemon desserts.

The image shows a slice of lemon dessert with two layers. The bottom layer is a bright yellow creamy lemon filling with a smooth texture, slightly oozing out. On top, there are two pieces of golden-brown crispy pastry with a light drizzle of white icing. In the background, the remaining dessert sits in a white baking dish with red floral patterns. The dessert rests on a wooden board with painted red and cream flowers. The surface beneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup powdered sugar (for glaze)
2 tablespoons milk
1/4 teaspoon lemon extract
1 can crescent rolls
1 can lemon pie filling
8 ounces cream cheese
1 teaspoon vanilla extract
1/2 cup powdered sugar (for cream cheese mixture)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Using a hand mixer, beat the cream cheese, vanilla extract, and 1/2 cup powdered sugar until smooth and creamy.
Step 3: Spray an 8×8-inch baking pan with cooking spray to prevent sticking.
Step 4: Layer half of the crescent rolls (4 rolls) evenly on the bottom of the prepared pan.
Step 5: Spread the cream cheese mixture over the crescent rolls layer, followed by an even layer of lemon pie filling.
Step 6: Top with the remaining crescent rolls, arranging them to cover the filling completely.
Step 7: Bake for 25 to 30 minutes, or until the top is golden brown.
Step 8: While the bars are baking, mix together the powdered sugar, milk, and lemon extract to make the glaze.
Step 9: After the bars have cooled completely, drizzle the glaze evenly over the top.
Step 10: Slice, serve, and enjoy your tangy lemon pie bars!

Tips & Variations

For extra zest, add a teaspoon of lemon zest to the cream cheese mixture.
Use homemade lemon curd instead of canned pie filling for a fresher flavor.
Try substituting the crescent rolls with puff pastry for a flakier crust.
Chill the bars for an hour before serving for firmer slices.

Storage

Store leftover lemon pie bars in an airtight container in the refrigerator for up to 3 days. Reheat briefly in the microwave to soften the crust or enjoy chilled for a refreshing treat.

How to Serve

A close-up of a slice of pie with three visible layers: the bottom is a light brown, crumbly crust, the middle is a smooth, creamy white layer, and the top is a thick, glossy bright yellow layer. The pie is inside a white ceramic dish with a red and orange pattern along its walls and bottom. The top layer of the pie has a thin golden-brown crust covering. The photo is taken close to the pie from the side, showing the shiny texture of the yellow filling. The pie and dish are on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pie crust instead of crescent rolls?

Yes, you can substitute regular pie crust, though the texture will be different—firmer and less flaky compared to crescent rolls.

How do I know when the bars are done baking?

The bars are ready when the top is golden brown and the filling is bubbly. Usually, this takes about 25 to 30 minutes at 350°F.