Lemon Cream Pie Bars
I wrote this post as part of the Plugrá Butter Brigade. Thanks, Plugrá, for sponsoring this post and for making my favorite butter!
When I was little, I was, um, strong-minded. Have we talked about me as a child? . . . Yeah.
Let’s just say that I had big ideas and I made them happen. Someday I’ll have to tell you about the book I wrote and mailed off to Harper Collins. Or the Teddy Bear Bank I started in fifth grade. Or the lotion business I started in sixth grade. But today, it’s all about St. Patrick’s Day Love, my first original song.
It was free time in my first grade classroom and my teacher, Mrs. Hill, was busily assisting some students across the room. (Side note: I had a crazy awesome reunion with Mrs. Hill when I was 28 years old and presenting at a teaching conference. Can you even believe it? I presented about teaching to my first grade teacher. Full circle.) My friend Lauren and I were going to use our free time to color pictures, but I’d recently discovered something way cooler.
“Hey, Lauren, have you ever seen music written? Like, written out on lines?” I scribbled some musical notes for her on a scrap of paper. No doubt they were backwards, upside down, and sideways. I’d recently seen sheet music for the first time, but I had no idea how to read it. She started scribbling her own notes along with me. Then I had the Best Idea Ever. “We have music next. Let’s write a song!”
We both drew out some straight lines (well, “straight” lines) and began peppering notes willy-nilly on the page. Without knowing a thing about musical notes, I’m sure my thought process went something like: “Okay, now a note with just one little ball on the end. Now one of those double notes. Now a swirly thing. Now two little one-ball notes in a row, ’cause I want to mix it up.” A creative genius right there.
When we finished, Lauren named her song Mary Had a Little Lamb. I wanted mine to be more original (of course), so I named it St. Patrick’s Day Love. There may have been a little boy named Patrick in my class and I may have loved him with the fiery passion of a thousand suns. I don’t think he knew my name, but ONE DAY he asked me to play Catwoman on the playground so he could be Batman. I didn’t really know who Catwoman was, but I ran around meowing. I was sure that would be the beginning of a beautiful relationship. For some reason, it never quite panned out.
We proudly showed our work to Mrs. Hill, who (to our endless joy) said that we could bring the songs to the music teacher and ask her to play them. We strutted to the music room like little peacocks, our wonky sheet music in hand.
When we arrived, the music teacher played Lauren’s song first. Instead of playing Lauren’s actual notes, however, she just played the real Mary Had a Little Lamb. Lauren didn’t seem to notice, but I secretly thanked God that I hadn’t named my composition after an existing song. I wanted to hear my real notes. Finally, the music teacher started in on mine: a beautiful melody. I now realize she probably didn’t play my real notes either, because they would’ve sounded roughly like a ferret set loose on a keyboard. At the time, though, I was very impressed with my composition. I WROTE THAT. I WROTE THAT MASTERPIECE EMANATING FROM THAT PIANO.
I stole romantic glances at Patrick as the song continued, lingering for a slightly more significant stare after the music teacher announced the name of the song. He picked at his shoe, apparently unaware of my existence.
But nevermind! My happiness simply could not be dimmed. Whether Patrick knew I existed or not, that day I experienced pure St. Patrick’s Day Lovvvve!
Here’s some St. Patrick’s Day love for you! Okay, okay, so these don’t really look like a St. Patrick’s Day treat. No Bailey’s Irish Cream or mint or green or any of that this time. But I still think this is quite the sweet offering to celebrate with today! If you love lemon, this is the dessert for you. A huge cloud of lemon cream mousse and freshly whipped cream sit on a buttery shortbread crust. Enjoy!
One year ago: Breakfast Stuffed Mushrooms (Portobellos Stuffed with a Leek and Gruyère Scramble)
Two years ago: Twice Baked Cranberry & Pancetta Sweet Potatoes with Balsamic Glaze
Three years ago: Mini Apple Pies with Cheddar Crusts
Four years ago: Ice Cream Cupcakes
Lemon Cream Pie Bars
Recipe by: Willow Bird Baking, using Lemon Curd from Fine Cooking
Yield: 20 tall bars
These bars are a BRIGHT burst of sunshine! The lemon flavor isn’t the knock-you-out sort, but a sweet, smooth punch in a bed of whipped cream. You’re gonna love these!
Crust Ingredients:
1 cup (2 sticks) butter (I use Plugrá Butter)
2 cups all-purpose flour
1/2 cup powdered sugar
Lemon Curd Filling Ingredients:
6 tablespoons butter, softened at room temperature (I use Plugrá Butter)
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon gelatin
2 tablespoons cold water
4 cups whipping cream
1/2 teaspoon lemon extract
6-8 drops yellow food coloring (optional)
2 tablespoons powdered sugar
Topping Ingredients:
2 cups heavy whipping cream
1 tablespoon cold water
1 teaspoon gelatin
5-6 tablespoons icing sugar
grated lemon zest (for topping, optional)
fresh raspberries (for serving, optional)
Directions:
Make shortbread crust: Preheat your oven to 350°F. Prepare a 9 x 13 in. baking dish by lining it with parchment paper. Cut the butter into the flour and icing sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6-10 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack.
Make the lemon curd: Cream butter and sugar together until pale, fluffy yellow (2-3 minutes). Slowly beat in eggs and yolks and then the lemon juice. The mixture will look curdled, but don’t worry. Pour it into a heavy saucepan and heat over low heat, stirring constantly, until the butter melts and the mixture smooths out and no longer looks curdled. Turn heat up to medium and stir constantly until the mixture thickens and reaches 170 degrees F on a candy thermometer (about 10-15 minutes). When you run your finger across the back of a wooden spoon used for stirring, it should leave a clear streak in the curd. Stir in the lemon zest.
Pour the curd into a shallow bowl and press plastic wrap directly on the surface of the curd. Chill in the fridge until cold. It’ll thicken more as it cools.
Make the lemon cream: Make sure your curd is totally cool before beginning this step. In a bowl, sprinkle the gelatin over the 2 tablespoons cold water to soften for 2 minutes. Heat for 15 or so seconds in the microwave, whisking to dissolve the gelatin. Whip 4 cups heavy cream to stiff peaks, adding the gelatin, lemon extract, food coloring, and powdered sugar halfway through. Stir in about 1/3 of the cream into the lemon curd to lighten it, and then gently fold in the curd into the rest of the cream. Pour the mixture over the cooled shortbread crust and spread evenly. Chill in the fridge until set.
Make the whipped cream: In a bowl, sprinkle the gelatin over the tablespoon of cold water to soften for 2 minutes. Heat for 15 or so seconds in the microwave, whisking to dissolve the gelatin. Whip the 2 cups cream to stiff peaks, adding the powdered sugar and gelatin halfway through mixing. Dollop the whipped cream over the lemon cream and gently spread it around. Zest a lemon over the top for garnish. Chill, remove from pan, slice into bars, and enjoy with fresh raspberries, if desired.
Carol
March 17, 2014 at 1:51 am (11 years ago)I laughed out loud reading the story! Thanks for that, and thanks for what looks like a very promising recipe. I love baking with Plugra butter, also. I’m thinking a Meyer Lemon version of this sounds interesting…
Anita Menon
March 17, 2014 at 5:05 am (11 years ago)such a sweet sweet story. I got so engrossed in this post that it took me away to my school memories.
Lovely treat..!
Katrina @ Warm Vanilla Sugar
March 17, 2014 at 11:21 am (11 years ago)I can never resist a lemon bar. Lovely recipe!
Katie
March 17, 2014 at 12:39 pm (11 years ago)I’m usually not a huge citrus/lemon bar fan, but these look simply amazing! I love your photos as well it really makes you crave a lemon bar.
Rebecca....again....LOL!
March 17, 2014 at 12:45 pm (11 years ago)I just HAD to examine this fluffy lemon deliciousness on my BIG computer screen! I have a springform 13×9 pan that is just begging for this. I MUST make this ASAP…and seeing the raspberries nestled in that cloud are making my mouth water. I printed a copy to share with my big sister, too! Thanks for ALL your great posts! I don’t post too often…but when I do, I’m obsessive 😉 Your site always inspires me! It may be barely 20 degrees out, but this turns my focus to spring. Thanks again!
Jenny @ BAKE
March 17, 2014 at 1:26 pm (11 years ago)that is such a sweet story, and what a lovely teacher you had to keep your egos intact! These bars look absolutely delicious, just what we need to bring us in to spring!
Allison @Celebrating Sweets
March 17, 2014 at 5:53 pm (11 years ago)These bars look amazing! Lemon and raspberries are such a good combo. I just made banana cream pie bars and it was so fun to have a cream pie in bar form. Can’t wait to try these!
http://celebratingsweets.com/2014/03/17/creamy-banana-pudding-bars-2/
dina
March 17, 2014 at 8:19 pm (11 years ago)it looks so lovely!
susan
March 17, 2014 at 8:24 pm (11 years ago)Beautiful! This is just the perfect way to top off a nice summer dinner. Can’t wait to try these!
cheri
March 17, 2014 at 10:25 pm (11 years ago)What a sweet post, a lemon cream bar, looks amazing!
Stephanie @ Girl Versus Dough
March 18, 2014 at 12:06 am (11 years ago)OK, so I really want a pan of these in front of me right now. At midnight. YUM.
Pam
March 18, 2014 at 8:00 am (11 years ago)What is icing sugar?
Julie Ruble
March 18, 2014 at 8:40 am (11 years ago)Powdered sugar. Meant to change that to the more widely used name. I’ll fix it now 🙂
laurie @crunchygooey
March 18, 2014 at 9:00 am (11 years ago)I was so worried there’d be sweetened condensed milk in these – not that there’s anything WRONG with that but it kind of feels like cheating. Also enjoyed the story – first grade girls are so full of awesomeness! Can’t wait to try this dessert.
Tracy | Peanut Butter and Onion
March 19, 2014 at 8:34 am (11 years ago)I love anything lemon. Love that you transformed the pie into a bar… it means you can eat more right?
Kathi @ Deliciously Yum!
March 19, 2014 at 12:24 pm (11 years ago)I love a good pucker and these lemon bars look to die for! What a great idea to turn a pie into bars – seriously such a genius idea 🙂
Laurie@FoodisLove
March 20, 2014 at 10:49 am (11 years ago)Love Love Love these!!!
Would love to Feature them as a #ThursdayTweetTreat on http://foodisloverecipes.com
Alex
March 22, 2014 at 8:27 pm (11 years ago)Interesting story – I enjoyed it. I’m a little surprised you didn’t know who cat woman was though? lol This is the first recipe I came across that was dedicated to St Patrick’s day, and wasn’t something green. 10 out of 10 for originality. They look delicious 🙂
Renee @ Awesome on $20
March 30, 2014 at 3:30 am (11 years ago)I do love lemon, and I love this story. Beautifully written.
Lama
May 8, 2014 at 10:26 am (11 years ago)This looks amazing but where do we add the lemon zest in the lemon curd?!
Julie Ruble
May 8, 2014 at 11:02 am (11 years ago)Thanks Lama. Add it in just before chilling the curd.
Maureen
April 22, 2016 at 11:47 am (9 years ago)Looks so yummy! Have you ever frozen any leftovers?
Julie Ruble
April 22, 2016 at 3:53 pm (9 years ago)Thanks! I haven’t — I feel like it wouldn’t thaw nicely due to all the whipping cream.
Patsy hotard
February 8, 2017 at 8:21 pm (8 years ago)Salted or unsalted butter??.
Julie Ruble
February 9, 2017 at 1:36 am (8 years ago)The general rule is that it’s always unsalted unless otherwise specified.
annabelle rose
April 24, 2017 at 12:39 am (8 years ago)Hi! can I ask you as to the purpose of whipping the butter sugar mixture until fluffy etc in the lemon curd step? I have always just made curds straight on stove never whipped in a mixer as step 1. Just wondering what the reason here is, what difference does it offer or is it just your own way of making lemon curd? you find out new things every day. Will be trying this treat soon. My lemon tree is crazy and we have an excess of cream. ????
Julie Ruble
April 24, 2017 at 1:35 am (8 years ago)It’s Fine Cooking’s method! Read all about it here: http://www.finecooking.com/articles/foolproof-lemon-curd-method.aspx