Lemon Poppy Seed Bars

Updated July 27, 2025

Time Requirements

• Total Time: 1 hour, plus at least 1½ hours’ cooling time

• Prep Time: 15 minutes

• Cook Time: 45 minutes, plus at least 1½ hours’ cooling time

Ingredients

• 1 cup (228g) unsalted butter, softened to room temperature (plus extra for greasing the pan)

• ⅔ cup (130g) granulated sugar

• ¾ teaspoon fine sea salt

• Finely grated zest of 2 lemons (about 2 tbsp zest)

• 2 teaspoons pure vanilla extract (or ¼ teaspoon almond extract)

• 2¼ cups (270g) all-purpose flour

• 2 tablespoons poppy seeds

• 1 cup (240g) lemon curd (homemade or store-bought)

Preparation Instructions

Step 1: Prep the Baking Pan

Preheat oven to 350°F (177°C). Butter an 8-inch square metal baking pan thoroughly, then line the bottom and sides with parchment paper, leaving a 1-inch overhang on all sides. This ensures easy removal and clean edges.

Step 2: Cream Sugar, Salt, and Zest

In the bowl of a stand mixer fitted with the paddle attachment, combine granulated sugar, fine sea salt, and lemon zest. Mix on low speed for 1 minute until the sugar is evenly coated with zest, releasing its aromatic oils.

Step 3: Add Butter and Extract

Add softened butter to the mixer and beat on medium speed for 1–3 minutes until smooth and fully incorporated. Scrape down the bowl if needed, then add vanilla extract (or almond extract) and mix for 30 seconds to blend.

Step 4: Combine Dry Ingredients

Turn off the mixer, add flour, and mix on low speed for 1 minute until just combined (avoid overmixing to keep the crust tender). Add poppy seeds and mix for another 30 seconds until evenly distributed—the dough should remain crumbly (not sticky).

Step 5: Assemble the Bars

• Divide the dough: Transfer 1 cup of the crumbled dough to a small bowl (reserve for topping). Press the remaining dough firmly into the prepared pan using the flat bottom of a glass or lightly oiled hands to form an even, compact crust (about ½-inch thick).

• Spread the lemon curd: Carefully spread the lemon curd over the crust in an even layer, ensuring no crust edges are exposed.

• Top with reserved dough: Sprinkle the crumbled reserved dough over the curd, gently pressing into small clusters to create a textured, golden-brown topping.

Step 6: Bake and Cool

Bake for 40–48 minutes, rotating the pan halfway through (after 20 minutes) to ensure even browning. The crumbly topping should be golden, and the curd should bubble gently at the edges.

Transfer the pan to a wire rack and cool completely for at least 1½ hours. Cooling fully allows the curd to set and the crust to firm, ensuring clean slices later.

Step 7: Cut and Serve

Use the parchment overhang to lift the bars out of the pan onto a cutting board. Trim the excess parchment from the edges, then slice into 16 equal squares.

Customer Reviews & Pro Tips

Bakers shared their creative adaptations and feedback:

• Lemon-Raspberry Variation: "I had leftover raspberry jam, so I swirled it into the lemon curd for a zesty-sweet twist! Omitted poppy seeds (no stock), but the bars still tasted incredible. Key tip: Use premium butter (Kerrygold works great) for depth of flavor."

• No-Poppyseed Alternative: "A non-baker here! I used a microwave lemon curd recipe (5 minutes, no stovetop mess) and omitted poppy seeds. The bars were bright, tangy, and surprisingly easy. A must-try for lemon-curd hoarders!"

• Poppy Seed Advocacy: "Don’t skip poppy seeds! Their crunch elevates the soft crust, and the lemon curd balances the butter’s richness. Follow Molly O’Neill’s lemon curd recipe for silky, creamy filling."

• Holiday Adaptation: "Christmas version: Used a springform pan (8×8-inch equivalent) and added 1 tsp vanilla + 1 tsp almond extract. The poppy-seed crust and lemon filling were a hit—everyone asked for seconds!"

Enjoy these tangy, buttery bars—perfect for tea time or dessert!