Lemon Poppy Seed Bars

Enjoy the fresh flavor of lemon paired with poppy seeds in these delicious Lemon Poppy Seed Bars.

You're going to love these bright, fresh lemon bars made with a delicious poppy seed crust.

Happy January Something Swanky readers! It’s me Emily, I hope you’re ready for some dessert. Winter in Florida is citrus season and that means I am constantly surrounded by an abundance of fresh produce. It’s one of my favorite perks of having family that works in the industry.

I adore lemon baked goods, I especially love lemon poppy seed muffins. So I knew I wanted to combine the power combo of lemon and poppy seeds into a fun recipe perfect for parties or your next tea time. Today I am sharing this recipe for lemon poppy seed bars; thick, fresh lemon filling is dusted with powered sugar that sits atop a delicious poppy seed shortbread crust.

You're going to love these bright, fresh lemon bars made with a delicious poppy seed crust.

Last week I took these to my daughter’s preschool class and they were a great success with the teachers. If you love all things lemon, then I just know you’re going to love these bars. Until next month – enjoy and happy baking!

Recommended Pins for the Lemon Lover:

Lemon Poppy Thumbprints

Lemon Chewies

Lemon Burst Cupcakes

Lemon Poppy Seed Bars

Thick, fresh lemon filling is dusted with powered sugar that sits atop a delicious poppy seed shortbread crust. Lemon poppy seed muffins in lemon bar form!


for the crust:

1/4 lb butter, softened

1/4 c sugar

1 c flour

1 pinch salt

1 Tbs poppy seeds

for the filling:

1 c sugar

1/2 c flour

3 extra large eggs, room temperature

1/2 c lemon juice

1 Tbs lemon zest

powdered sugar for topping


Line an 8"x8" baking pan with foil and prepare with cooking spray. In the bowl of your stand mixer beat the butter and sugar until fluffy, about 1 minute. Stir in the flour, salt and poppy seeds and press the dough into the prepared pan. Chill in the freezer for 10 minutes or the refrigerator for 20 minutes. Preheat your oven to 350º F and bake the crust for 15-20 minutes. Remove carefully from the oven and cool completely on a wire rack. Stir together the sugar and flour, beat in the eggs, lemon juice and lemon zest. Pour the mixture over the crust and bake for 30-35 minutes until set in the center. Remove the pan from the oven and cool completely. Slice into squares, dust with powdered sugar and serve. Store any remaining lemon bars in an airtight container in the refrigerator for up to 5 days.

recipe adapted from Lemon Bars by Ina Garten

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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.