Lemon Chess Bars

Lemon Chess Bars are a bright, tangy twist on classic chess pie, featuring a tender butter crust topped with a rich, custardy lemon filling. These bars strike the perfect balance of sweet and tart, making them ideal for spring gatherings, picnics, or anytime you want an easy citrus dessert that slices beautifully. The creamy texture and golden top give them irresistible old-fashioned charm. Serve them chilled or at room temperature for a refreshing treat.

Ingredients

• 1 cup (2 sticks) chilled unsalted butter, cut into chunks
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3–5 tablespoons ice water
• 4 whole eggs
• 4 egg yolks
• 2 cups sugar
• 2 cups all-purpose flour
• 1 cup buttermilk, room temperature
• 1/2 cup (1 stick) melted unsalted butter
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Directions

1. Preheat oven to 350°F and place rack on the lowest level. Line a 9×9-inch pan with foil and lightly grease.
2. Pulse flour, salt, and chilled butter in a food processor until pea-sized crumbs form.
3. Add ice water 1 tablespoon at a time, pulsing until the dough comes together.
4. Press dough evenly into the prepared pan to form the crust.
5. Whisk sugar, flour, and salt for the filling in a large bowl.
6. Add egg yolks and whole eggs; whisk until smooth.
7. Stir in buttermilk, vanilla, lemon juice, and lemon zest.
8. Slowly whisk in melted butter until creamy.
9. Pour filling over crust and bake 50–60 minutes, until the top is golden and set.
10. Cool completely on a wire rack before slicing. Dust with powdered sugar if desired.

Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 75 minutes
Kcal: ~360 kcal per serving | Servings: 12

Tips

• Use room-temperature buttermilk to prevent the filling from curdling.
• Chill the bars before slicing for cleaner, sharper edges.

FAQ

Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled works in a pinch.

Can I make the crust without a food processor?
Yes—cut the butter into the flour with a pastry cutter or two knives.

Can these bars be frozen?
Absolutely. Freeze in an airtight container for up to 2 months.

Why is the top of my bars slightly cracked?
Chess-style fillings often crack as they set; it won’t affect the taste or texture.