Lemon Pie Bars – Rich, delicious almond flavored crust with a creamy, dreamy, lemon layer between the crust! 
Why hello there dear friends. Boy, oh boy do I have a treat for you today!
I actually have to give one of your dear followers credit for this treat today. You see I have this rather popular recipe for Cherry Pie Bars on my blog. Now, if you haven’t checked it out I pretty much am telling you to do that right now, mmmk? Good.
Now someone wrote a comment on that post and said they tried it with Lemon Pie filling. Say what? Lemon pie filling. Now that’s a good thought right there. You see, I always gravitate towards pie filling like cherry, apple, maybe peach but that’s about it. Strawberry pie filling now that just scares me for some reason? But Lemon, ya lemon I adore you. I can do that.
So this has been in the back of my head lately and I finally grabbed a couple cans of lemon pie filling. And then they sat in my pantry. I’m human what can I say? Actually it was more like, the kid got sick, then mom got sick, then nothing got done. Yup. Pretty much somes it up!
But the other day when on a whim, I had some ambition, I whipped up a batch of these when we got home from work. Don’t ask me how I got supper on the table and these bars made while chasing a one year old, within a hour of being home. Pure determination. Or maybe blessed from the heavens above? I might not ever repeat this feat though.
Wow. It was worth it! A yummy almond flavored crust on the bottom, creamy, dreamy lemon pie filling and a crust on the top and then a drizzle of almond flavored glaze. Let’s just say even the hubs had two of these and he swears he doesn’t like lemon. I think he’s coming around! These bars made a trip to work with me and disappeared out of the kitchen before I could blink!
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Lemon Pie Bars
Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 20
Serving Size: 1 Bar
Ingredients
1 c. butter, softened
2 c. sugar
4 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3 c. flour
1 tsp salt
2 cans (15.75 oz) Duncan Hines Wilderness lemon pie filling
Glaze
1 c. powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 Tbsp milk
Instructions
Cream butter and sugar together. Add eggs, beating after each addition. Mix in extracts. Add flour and salt. Mix until well combined.
Spread 3 cups of the batter in a greased jelly roll pan. Spread pie filling on top of dough. Drop remaining dough by tablespoonfuls on top of cherry pie topping.
Bake at 350 degrees for 45 minutes or until toothpick comes out clean. Cool.
Combine glaze ingredients and drizzle over bars. If serving the next day wait and do this before serving or the bars will be a bit soggy! I also store my bars in the fridge to help them keep their shape.
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