Bright, tangy, and buttery, Lemon Poppy Seed Bars bring a sunny twist to the classic dessert bar. Bursting with citrus flavor and a delicate crunch, they’re refreshingly addictive.
With a tender, poppy-seed-studded crust and a silky lemon topping, these bars strike the perfect balance between sweet and tart. Every bite melts into a zesty, buttery finish.
Zesty Essentials for Lemon Poppy Seed Bars
- Unsalted butter – Forms the rich, tender base of the crust and supports the bright flavors above.
- Granulated sugar – Sweetens both the crust and lemon topping, keeping each layer perfectly balanced.
- All-purpose flour – Provides structure to both crust and filling while maintaining a delicate bite.
- Poppy seeds – Lend a nutty flavor and subtle crunch that contrasts beautifully with the smooth lemon filling.
- Fresh lemon juice – The heart of the topping; it delivers an unmistakable zing and freshness.
- Lemon zest – Intensifies the citrus aroma and flavor, adding complexity beyond just juice.
- Eggs – Create a custardy, stable filling that’s luscious and bright.
- Cornstarch – Helps thicken the lemon layer for clean slices and a velvety texture.
How to Make Lemon Poppy Seed Bars
Start by creaming butter and sugar, then mix in flour, salt, and poppy seeds until crumbly. Press into a pan and bake the crust until lightly golden.
While it bakes, whisk eggs and sugar, then sift in flour and cornstarch. Stir in lemon juice and zest to form a smooth filling.
Pour the lemon mixture over the warm crust and return to the oven. Bake until just set and golden on top. Cool completely before slicing into squares.
Dust with powdered sugar and a few extra poppy seeds for a bakery-style finish.
Tips, Tricks, and Lemon Love
For a firmer crust, chill the pressed dough in the pan for 10 minutes before baking. This helps it hold its shape and bake evenly.
To intensify the lemon flavor, try adding a drop of lemon extract or substituting Meyer lemons for a floral, slightly sweeter profile.
Want a twist? Add a tablespoon of finely chopped candied ginger to the crust or top with a lemon glaze instead of powdered sugar for a glossy finish.
These bars are also delicious chilled—perfect for warm days when you want a refreshing dessert straight from the fridge.
Keeping the Sunshine: Storage Tips
Lemon Poppy Seed Bars keep beautifully when stored in an airtight container in the refrigerator. Separate layers with wax or parchment paper to prevent sticking.
They can also be frozen for up to one month. To freeze, wrap individual bars tightly and place in a freezer-safe container. Thaw in the fridge overnight and dust with powdered sugar just before serving for that freshly made look.
Popular Lemon Poppyseed Bars
Ingredients
For the Crust:
- 1 1/2 tablespoons poppy seeds
- 1/2 cup 113 grams unsalted butter, softened
- 1/2 cup 100 grams granulated sugar
- pinch of salt
- 1 cup 125 grams all-purpose flour
For the Topping:
- 2 teaspoons fresh lemon zest
- 1 tablespoon cornstarch
- 1/2 cup fresh lemon juice
- 3 tablespoons 25 grams all-purpose flour
- 3 large eggs
- 1 cup 200 grams granulated sugar
- Powdered sugar and poppy seeds for garnish
Instructions
- Position a rack in the upper third of the oven and set it to preheat at 350°F (175°C). Lightly grease a 9×9-inch baking dish, line with parchment paper ensuring some overhang for easy removal, and then grease the parchment itself.
- To prepare the crust, beat the butter and granulated sugar together in a stand mixer fitted with a paddle attachment until the mixture becomes light and fluffy, approximately 3 to 5 minutes. Pause to scrape down the bowl, then add in the flour, salt, and poppy seeds. Mix at a low speed just until combined; the dough may hold together or remain slightly crumbly.
- Press the crust mixture into the base of the prepared pan using your fingertips to form an even layer. Bake for 15 to 18 minutes, or until the edges begin to turn golden.
- While the crust bakes, combine the eggs and sugar in a medium bowl, whisking until smooth and slightly thickened. Sift in the flour and cornstarch, blending them thoroughly. Add the lemon juice and zest, and whisk until the mixture is homogenous.
- Carefully pour the prepared filling over the warm crust once removed from the oven. Return the pan to the oven and bake an additional 18 to 20 minutes, or until the surface is set and lightly golden, with no jiggle at the center.
- Allow the bars to cool fully in the pan. Run a sharp knife around the edges, then lift the dessert from the pan using the parchment overhang. Cut into 9 or 12 squares as desired. Before serving, dust the tops with powdered sugar and a sprinkle of poppy seeds. For storage, place bars in an airtight container layered with wax paper.
