These delicious layered Lemon Pudding Bars are easy, refreshing and perfect for all the lemon lovers out there!

Lemon Pudding Bars

We’re all crossing our fingers that spring is around the corner and what better way to kick-off a new season than with a refreshing lemon treat?!

Lemon Pudding Bars

These layered lemon pudding bars are easy and light and everyone will love them! There’s a little lemon in each layer making them extra lemony for all my fellow lemon lovers out there!

Enjoy!

xoxo,

sig-maegan

 

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Lemon Pudding Bars

Lemon Pudding Bars

  • Author: Maegan - The BakerMama
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 12 1x
  • Category: Dessert

Description

These delicious layered Lemon Pudding Bars are easy, refreshing and perfect for all the lemon lovers out there!


Ingredients

Scale

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
  • 23/4 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
  • zest of 2 lemons (about 2 tablespoons)

Instructions

  1. Preheat oven to 350°F. Butter a 9×13-inch baking dish generously with butter and set aside.
  2. 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.
  3. 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.
  4. For the topping, fold the lemon zest into the whipped topping until well combined.
  5. 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.
  6. Cut into squares and garnish with a little more lemon zest, if desired.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

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  2. 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???

    1. 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.

    1. 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!

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