Calling all lemon lovers! These delicious layered Lemon Pudding Bars are easy and so refreshing with the perfect amount of sweet-tart lemon flavor in every bite.
Sweet-Tart Lemon Bars
With warm weather around the corner, what better way to kick-off spring than with a refreshing lemon treat? These layered Lemon Pudding Bars are easy and light and everyone will love them! With lemon goodness in each layer, they’re the perfect sweet-tart dessert that’s a must try!
An Easy Spring and Summer Dessert
There’s something about spring and summer that makes me crave lemon. Lemon cookies, lemonade, and of course, these dreamy lemon pudding bars. Three separate layers, each with delicious and zesty lemon flavor. I crave this easy dessert all summer long!
More Layered Desserts You’ll Love
- Layered Chocolate Pudding Dessert: Layered Chocolate Pudding Dessert takes a sweet cookie crust and piles on layers of smooth whipped cream cheese, chocolaty pudding, and creamy whipped topping! It’s an easy and delicious dessert recipe that everyone will love!
- Triple Threat Brownies: Chocolate chip cookie dough, Oreo cookies and brownie batter bake into decadent Triple Threat Brownies that will become your newest obsession. They’re three layers of goodness you won’t be able to resist!
- S’mores Ice Cream Cake: No campfire needed to make this S’mores Ice Cream Cake with layer upon layer of frozen s’mores goodness. So yummy you’ll be begging for s’more!
- Brownie Baklava: Crunchy layers of phyllo dough filled with fudgy cinnamon-spiked walnut brownie and soaked in sweet honey to become Brownie Baklava bliss!
- The Best Banana Pudding: Layers of vanilla wafers, fresh bananas and creamy vanilla pudding come together in The Best Banana Pudding you’ll ever make!
- Peanut Butter Cup Stuffed Brookies: A chocolate peanut butter cup baked in the middle of a peanut butter chocolate chip cookie and a rich chocolate brownie! These Peanut Butter Cup Stuffed Brookies pretty much define deliciousness!
What Do I Need to Make Lemon Pudding Bars?
(see recipe card for measurements and details)
- All-purpose flour
- Powdered sugar (confectioner’s sugar)
- Fresh lemons
- Unsalted butter, well softened
- Instant lemon pudding mix
- Milk
- Whipped topping (I use Cool Whip)
- 9×13 baking dish
More of The Best Brownies and Bars
From chewy and fudgy to nutty, chunky, chocolatey, no-bake and flourless. My collection of the Best Brownies and Bars has something everyone will love!
How to Make Lemon Pudding Bars
- Preheat oven to 350°F. Butter a 9×13-inch baking dish generously with butter and set aside.
- In a large bowl, whisk together the flour, powdered sugar, lemon zest and lemon juice. Stir in the butter with a wooden spoon or your hands until well combined.
- Press dough evenly into the bottom of the buttered baking dish.
- Bake for 15-20 minutes or until the crust just starts to turn light brown, but still looks a little doughy. Let the bars cool for 15 minutes on a wire rack while you prepare the pudding and topping.
- For the pudding, whisk the pudding mix, milk, lemon zest and lemon juice for a few minutes until it starts to thicken. Set aside or in the refrigerator.
- For the topping, fold the lemon zest into the whipped topping until well combined.
- When the crust has cooled for at least 15 minutes, spread the pudding evenly over it.
- Then spread the whipped topping evenly over the pudding layer. Refrigerate for at least 2 hours.
- Cut into squares and garnish with a little more lemon zest, if desired.
- Refrigerate for at least 2 hours.
- Cut into squares and garnish with a little more lemon zest, if desired.
My Favorite Lemon Recipes
Light, bright and zesty, lemon adds so much flavor to baked goods, drinks, and sauces! My Favorite Lemon Recipes are easy, flavorful and sure to be favorites in your house, too!
How to Store Lemon Pudding Bars
Store lemon pudding bars covered in the refrigerator for up to three days.
If you make these Lemon Pudding Bars, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 😍 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Lemon Pudding Bars
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 12
- Category: Dessert
Description
These delicious layered Lemon Pudding Bars are easy and so refreshing with the perfect amount of sweet-tart lemon flavor in every bite.
Ingredients
Crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- zest of 1 lemon (about 1 tablespoon)
- juice of 2 lemons (about 1/2 cup)
- 1/2 cup (1 stick) unsalted butter, well softened
Pudding Layer:
- 2 (3.4 ounce) packages instant lemon pudding mix
- 2 and 3/4 cup milk
- zest of 1 lemon (about 1 tablespoon)
- juice of 1/2 lemon (about 1/4 cup)
Topping:
- 1 (16 ounce) container whipped topping (such as Cool Whip)
- zest of 2 lemons (about 2 tablespoons)
Instructions
- Preheat oven to 350°F. Butter a 9×13-inch baking dish generously with butter and set aside.
- In a large bowl, whisk together the flour, powdered sugar, lemon zest and lemon juice. Stir in the butter with a wooden spoon or your hands until well combined. Press dough evenly into the bottom of the buttered baking dish. Bake for 15-20 minutes or until the crust just starts to turn light brown, but still looks a little doughy. Let the bars cool for 15 minutes on a wire rack while you prepare the pudding and topping.
- For the pudding, whisk the pudding mix, milk, lemon zest and lemon juice for a few minutes until it starts to thicken. Set aside or in the refrigerator.
- For the topping, fold the lemon zest into the whipped topping until well combined.
- When the crust has cooled for at least 15 minutes, spread the pudding evenly over it. Then spread the whipped topping evenly over the pudding layer. Refrigerate for at least 2 hours.
- Cut into squares and garnish with a little more lemon zest, if desired.
Do you think I could use lemon curd instead of the pudding? I have several jars I need to use up.
Hi, Lisa! I haven’t tried this recipe with lemon curd, but as curd can be quite tart, I’m not sure how the flavor would turn out. I do think anything is worth a try once, though! Let me know if you try it!
Is it possible to use the cook and serve lemon pie filling
Hi Jan! I haven’t tested the recipe with the cook and serve filling so I couldn’t say for sure how you would need to adjust the recipe for success. It should work though as long as you cook the filling to pudding consistency. Enjoy!
every time I try to make lemon bars using lemon pudding, milk and lemon juice my filling never get thick – wht am I doing wrong???
Hi Cathy! Are you using two (3.4 ounce) packages of instant pudding mix? And are you letting the mixed pudding set in the refrigerator for at least 2 hours? If so, you could try reducing the amount of milk you use.
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