Lemon Pie Bars

These Lemon Pie Bars are light, full of lemon flavor and topped with cool whip!

Summer would not be complete without making one of my favorite summer dessert recipes.

These lemon pie bars have been a family favorite since as long as I can remember.

The responsibility has been passed down to me to make this delicious dessert for all of our family get-togethers, especially in the summer.

These lemon pie bars are already super simple to make, but I have made them even simpler by using Pillsbury Pie Crusts.

Rather than making the crust from scratch, I cheated and used refrigerated pie crusts.

And the best part, I had my whole family fooled because they kept coming up to me and telling me that I finally made a crust that was outstanding.

Hahaha….little did they know, until now that I didn’t make the crust…it’s all thanks to Pillsbury!

Lemon Pie Bars Recipe

LEMON BARS INGREDIENTS

 REFRIGERATED PIE CRUSTS: 2 packages of refrigerated pie crusts. 

 CREAM CHEESE: 1 (8 oz.) package of cream cheese. 

 POWDER SUGAR: 1 cup of powdered sugar. 

 COOL WHIP: 1 (8oz.) tub of Cool Whip. Make sure to thaw the Cool Whip first. 

 LEMON PUDDING MIX: 2 (3.4 oz.) boxes of instant lemon pudding. Don’t make the pudding, you just need the dry mix. 

 MILK: 3 cups of milk. 

Lemon Pie Bars Recipe

HOW TO MAKE LEMON PIE BARS

To make these Lemon Pie Bars, simply:

PRE-STEP: Preheat oven to 450F degrees. Line a 9 x 9-inch baking pan with aluminum foil and spray with non-stick cooking spray. Set aside.

STEP 1: Unroll both refrigerated pie crusts. Press both pie crusts into the bottom of the prepared pan, folding pie crust edges down. Bake for 10 minutes. Let cool completely.

MAKE LAYER ONE:

STEP 2: In a medium size bowl, mix together the cream cheese, powdered sugar, 1 cup of Cool Whip from the 8 oz. tub of Cool Whip. Spread on top of cooled pie crust.

MAKE LAYER TWO:

STEP 3: In a medium-size bowl, whisk together instant lemon pudding mix, and cold milk until pudding is thick. Spread on top of cream cheese layer.

MAKE LAYER THREE:

STEP 4: Spread remaining Cool Whip topping on top of lemon pudding layer and sprinkle with yellow colored sugar sprinkles.

STEP 5: Place pie bars in the refrigerator for at least 1 hour before serving. Remove cooled pie bars from the baking pan using the aluminum foil overhang on the sides.

STEP 6: Cut into squares. Use a very sharp knife and wipe off with a paper towel between each cut to make neat, even cuts.

Easy Lemon Pie Bars

BAKING TIPS

PIE CRUSTAfter you bake the pie crusts, make sure that you let the pie crust cool BEFORE you add the cream cheese mixture on top of the pie crust. To speed up the cooling process, I like to place the pie crust in the fridge for about 10 minutes to cool it down faster.

CHILL BARS BEFORE CUTTING: Make sure you let these bars set for at LEAST an hour in the fridge before serving. You want to give these bars enough time to mold the flavors together, the longer in the fridge the better.

CHOCOLATE LOVERS!: If you want to switch it up, you can use chocolate pudding instead of lemon pudding for a delicious chocolate dessert. Both flavors are equally amazing and always a huge hit when I bring these bars to a party. And to make these bars even more fun top with sprinkles!

LEMON PIE BARS RECIPE

BAKING TOOLS NEEDED

9-INCH BAKING PAN:  Here is the pan that I used to make these bars. 

MIXING BOWLS: These are my all-time favorite mixing bowls. 

WHISK: Everyone needs a really good whisk in their kitchen and this one is the BEST WHISK!

Lemon Pie Bars Recipe

MORE LEMON BAR RECIPES

FROSTED LEMON CHEESECAKE BARS

FROSTED LEMON CHEESECAKE BARS

STRAWBERRY LEMON BARS

Strawberry Lemon Bars

BLUEBERRY LEMON BARS

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Yield: 12 Lemon Bars

Lemon Pie Bars

Prep Time 1 hour 25 minutes
Total Time 1 hour 25 minutes
Lemon Pie Bars Recipe

Ingredients

  • 1 (2 crusts) package Pillsbury Refrigerated Pie Crusts
  • 1 (8 oz.) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 (8 oz.) tub Cool Whip, divided
  • 2 (3.4 oz.) boxes instant lemon pudding, dry
  • 3 cups milk
  • sprinkles, for topping

Instructions

  1. Preheat oven to 450F degrees. Line a 9 x 9 inch baking pan with aluminum foil and spray with non-stick cooking spray. Set aside.
  2. Unroll both refrigerated pie crusts. Press both pie crusts into the bottom of the prepared pan, folding pie crust edges down. Bake for 10 minutes. Let cool completely.

MAKE LAYER ONE:

  1. In a medium size bowl, mix together the cream cheese, powdered sugar, 1 cup of Cool Whip from the 8 oz. tub of Cool Whip. Spread on top of cooled pie crust.

MAKE LAYER TWO:

  1. In a medium size bowl, whisk together instant lemon pudding mix, and cold milk until pudding is thick. Spread on top of cream cheese layer.

MAKE LAYER THREE:

  1. Spread remaining Cool Whip topping on top of lemon pudding layer and sprinkle with yellow colored sugar sprinkles.
  2. Place pie bars in refrigerator for at least 1 hour before serving. Remove cooled pie bars from the baking pan using the aluminum foil overhang on the sides.
  3. Cut into squares. Use a very sharp knife and wipe off with a paper towel between each cut to make neat, even cuts.

Notes

*Store pie bars in an airtight container in the refrigerator for up to 5 days.

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LEMON PIE BARS

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