Zingy Lemon Bakewell Bars

There’s something so irresistible about the combination of sweet almond, buttery crust, and that bright, zesty lemon glaze that makes my whole family gather around the kitchen with anticipation. These Zingy Lemon Bakewell Bars are a hit in our household, especially when the kids are craving something sweet and I want to make a treat that doesn’t take up my whole afternoon.

I first started making these bars when I was looking for a twist on the classic lemon bar—something with a little more texture and a punch of flavor. The addition of almond in the Bakewell-inspired crust gave it a richness that perfectly complements the zingy lemon topping. My husband is a huge fan of anything lemony, and even he agreed that these bars have the perfect balance of tang and sweetness. The drizzle of icing on top makes them look extra fancy, and a few strands of lemon zest give them that bakery-style finish.

What I love most about these bars is that they’re easy to whip up, even on busy afternoons when you’re juggling kids, chores, and maybe even a moment to yourself. You don’t need fancy equipment, and they keep beautifully in the fridge for days—if they last that long! These bars are a burst of sunshine on a plate, and they’re sure to become a family favorite in your home, too.

Let’s dive into how you can make these delicious Zingy Lemon Bakewell Bars for yourself!

Questions I Often Get Asked About This Recipe

Can I make these bars ahead of time?
Absolutely! These bars actually taste even better after they’ve chilled in the fridge for a few hours or overnight. Just store them in an airtight container.

Can I freeze these bars?
Yes! You can freeze the bars (without the glaze) for up to 2 months. Thaw them in the fridge and then drizzle with icing before serving.

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is always best for flavor, but in a pinch, bottled lemon juice will work.

What can I use instead of almond extract?
If you don’t have almond extract, vanilla extract is a good substitute. The flavor will be different, but still delicious!

How do I get the perfect drizzle on top?
Use a spoon or a piping bag to drizzle the icing in thin lines. For a pro tip, chill the bars first so the icing sets quickly.

What You Need to Make Zingy Lemon Bakewell Bars

Ingredients

For the Crust:

1 cup (226g) unsalted butter, softened

1/2 cup (100g) granulated sugar

1/2 teaspoon almond extract

2 cups (250g) all-purpose flour

1/4 teaspoon salt

For the Lemon Layer:

4 large eggs

1 1/2 cups (300g) granulated sugar

1/3 cup (42g) all-purpose flour

1/2 cup (120ml) fresh lemon juice (about 3-4 lemons)

Zest of 2 lemons

For the Glaze:

1 cup (120g) powdered sugar

2-3 tablespoons lemon juice

Lemon zest, for garnish

Special Equipment

9×13-inch baking pan

Parchment paper

Mixing bowls

Electric mixer or hand whisk

How to Make Zingy Lemon Bakewell Bars

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.

In a mixing bowl, cream together the butter and sugar until light and fluffy.

Add the almond extract and mix well.

Gradually add the flour and salt, mixing until a crumbly dough forms.

Press the dough evenly into the bottom of the prepared baking pan.

Bake for 20-25 minutes, or until the edges are just starting to turn golden.

Step 2: Make the Lemon Filling

While the crust is baking, whisk together the eggs, sugar, flour, lemon juice, and lemon zest in a large bowl until smooth.

Once the crust is baked, pour the lemon filling over the hot crust.

Return the pan to the oven and bake for another 20-25 minutes, until the filling is set and no longer jiggly.

Let the bars cool completely in the pan.

Step 3: Add the Glaze

Once the bars have cooled, whisk together the powdered sugar and 2-3 tablespoons of lemon juice to create a smooth glaze.

Drizzle the glaze over the bars in thin lines and sprinkle with lemon zest.

Allow the glaze to set before cutting into squares.

Tips for Making the Best Zingy Lemon Bakewell Bars

Chill Before Slicing: For cleaner cuts, chill the bars in the fridge for at least an hour before slicing.

Don’t Skip the Zest: The lemon zest in both the filling and the garnish adds a vibrant, fresh flavor that’s worth the extra effort.

Use Parchment Paper: This makes lifting the bars out of the pan super easy and prevents sticking.

Double the Glaze: If you love an extra-sweet finish, double the glaze recipe for a thicker topping.

Mix It Up: Try adding a touch of coconut or swapping almond extract for vanilla to give the bars a different twist.

Reader Reviews

⭐⭐⭐⭐⭐ “These bars were a hit at my family gathering! The lemon flavor is so refreshing, and the almond crust is perfect.” – Sarah K.

⭐⭐⭐⭐ “Super easy to make and delicious. Next time, I’ll add a bit more lemon zest for extra zing!” – Megan L.

⭐⭐⭐⭐⭐ “My kids devoured these bars! They loved the icing drizzle on top.” – Jessica T.

⭐⭐⭐⭐ “Tasty and simple. The almond flavor adds a nice touch, but I might try vanilla next time.” – Lisa H.

⭐⭐⭐⭐⭐ “These bars are like sunshine in dessert form. Perfect balance of sweet and tangy!” – Emily W.

Printable Recipe

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If You Enjoyed This Recipe, Please Share!

If these Zingy Lemon Bakewell Bars brought a little joy and brightness to your day, why not share the love? Snap a photo and tag me on social media or share the recipe with your fellow busy moms. Good food is meant to be enjoyed together, and nothing beats spreading a bit of homemade sweetness!