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Lemon Poppy Seed Bars Recipe

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★★★★★

4.4 from 107 reviews

These Lemon Poppy Seed Bars feature a buttery, crumbly crust layered with tangy lemon curd and topped with crunchy poppy seed crumbles. Perfectly balanced between sweet and tart, these bars are a delightful treat for any lemon lover and make a refreshing dessert or snack.

Ingredients

Scale

For the Dough and Topping

  • 1 cup (228 grams) unsalted butter, at room temperature, plus more for the pan
  • 2/3 cup (130 grams) granulated sugar
  • 3/4 teaspoon fine sea salt
  • Finely grated zest of 2 lemons
  • 2 teaspoons pure vanilla extract (or ¼ teaspoon almond extract)
  • 2 1/4 cups (270 grams) all-purpose flour
  • 2 tablespoons poppy seeds

For the Filling

  • 1 cup (240 grams) lemon curd, homemade or store-bought

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Butter an 8-inch square metal baking pan and line the bottom and sides with parchment paper, leaving about an inch of overhang on all sides to help lift out the bars later.
  2. Mix Sugar, Salt, and Lemon Zest: In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, salt, and finely grated lemon zest. Mix until the sugar is moist and fragrant, about 1 minute, to release the oils from the zest.
  3. Incorporate Butter and Extract: Add the softened butter to the sugar mixture and beat on medium speed until smooth and creamy, about 1 to 3 minutes. Then, add the vanilla or almond extract and mix to combine.
  4. Add Flour and Poppy Seeds: Turn off the mixer and add the all-purpose flour. Mix on low speed just until combined, about 1 minute. Add the poppy seeds and continue mixing on low until they are evenly incorporated but the dough is still crumbly, approximately 1 more minute. Avoid overmixing to keep the texture tender.
  5. Separate Dough and Form Crust: Remove 1 cup of the crumbly dough and set aside in a small bowl for topping. Press the remaining dough evenly into the prepared pan using the bottom of a glass or your hands to form the crust layer.
  6. Add Lemon Curd and Top Crumble: Spread the lemon curd evenly over the crust layer. Sprinkle the reserved dough crumbles evenly over the curd layer, breaking them up as you go.
  7. Bake the Bars: Place the pan in the oven and bake for 40 to 48 minutes, rotating the pan halfway through at about 20 minutes. Bake until the topping turns golden brown and the lemon curd bubbles around the edges.
  8. Cool Completely: Transfer the baking pan to a wire rack and allow the bars to cool completely in the pan for at least 1½ hours to set.
  9. Slice and Serve: Use the parchment paper overhang to lift the bars out of the pan. Trim off any overhanging parchment from the edges, then cut into 16 even squares. Serve and enjoy!

Notes

  • For best flavor, use freshly grated lemon zest from unwaxed lemons.
  • If you prefer a stronger vanilla flavor, feel free to use the full 2 teaspoons; almond extract adds a nutty twist.
  • You can make your own lemon curd ahead of time or use a good-quality store-bought version for convenience.
  • Be careful not to overmix the dough once the flour is added; this keeps the bars tender instead of tough.
  • Allow bars to cool completely before cutting to ensure clean slices.

Keywords: lemon bars, lemon poppy seed bars, lemon dessert, lemon curd recipe, summer dessert, easy baking recipe, poppy seed bars

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