Lemon & Poppy Seed Bars
- 15m Prep Time
- 50m Cook Time
- 1h 5mReady In
These lemon and poppy seed bars feature a buttery crust and a tangy lemon filling, dusted with confectioners' sugar for a sweet finish.
Ingredients
- 14.8 ml poppy seeds
- 1.23 ml kosher salt
- 710 ml all-purpose flour
- 29.6 ml grated lemon zest
- 237 ml unsalted butter at room temperature
- 710 ml granulated sugar
- 8 large eggs
- 237 ml freshly squeezed lemon juice
- Confectioners’ sugar for dusting
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 25.3 mg
- Iron: 1.11 mg
- Magnesium: 8.56 mg
- Phosphorus: 58.5 mg
- Potassium: 59.4 mg
- Zinc: 0.39 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml poppy seeds
- 1.23 ml kosher salt
- 710 ml all-purpose flour
- 29.6 ml grated lemon zest
- 710 ml granulated sugar
- 8 large eggs
- 237 ml freshly squeezed lemon juice
Prepare
- 237 ml unsalted butter, at room temperature
- Confectioners’ sugar, for dusting
Let's Cook
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Step 1.
Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides.
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Step 2.
In a large bowl, whisk together 1 tablespoon poppy seeds, ¼ teaspoon kosher salt, 2 cups all-purpose flour, and 1 tablespoon grated lemon zest; set aside.
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Step 3.
In another large bowl, using an electric mixer, beat 1 cup (2 sticks) unsalted butter at room temperature and ½ cup granulated sugar on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated. Press the mixture evenly into the prepared pan. Bake until light golden brown, 15 to 20 minutes.
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Step 4.
While the crust bakes, in a third large bowl, whisk together 8 large eggs, 1 cup freshly squeezed lemon juice, the remaining 2½ cups granulated sugar, 1 cup all-purpose flour, and 1 tablespoon grated lemon zest until smooth.
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Step 5.
Once the crust is out of the oven, immediately pour the lemon filling over the hot crust. Return to the oven and bake until the filling is set and no longer jiggly in the center, 30 to 35 minutes. Let cool completely in the pan on a wire rack.
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Step 6.
Using the parchment overhangs, lift the bars out of the pan and transfer to a cutting board. Cut into 1½-inch squares and dust generously with confectioners' sugar before serving.