There's a reason lemon chess bars feel like they've been passed down by grandmothers who never measured a thing but still baked like they had kitchen magic. Bright, tangy, unapologetically sweet-these bars are chewy sunshine baked into a crust. They don't need fancy frosting, they don't need excuses. They just show up at potlucks and church socials like, "Yes, I am the reason y'all came. You're welcome."
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🗝️ What are lemon chess bars?
Lemon chess bars are a gooey Southern dessert made with a buttery crust and a rich, tangy lemon chess pie filling.
They're the Southern cousin of lemon bars that showed up to the bake sale in heels, with extra sugar, and a casual smirk. Think gooey butter cake meets lemon chess pie-easy to whip up, dangerously sweet, richer than an oil tycoon, and guaranteed to vanish before the potluck line has moved ten feet.
- Gooey, tangy, and unapologetically rich
- Starts with simple pantry staples (no fancy tricks)
- Texture? Somewhere between pie, cake, and pure sin
🧾 Ingredients for these gooey lemon bars
Nothing exotic here-just the usual suspects hanging out in your pantry and fridge. Lemon cake mix keeps it easy and the rest come together like magic to pull off a classic Southern dessert that tastes way fancier than it is.
- lemon cake mix - the shortcut that keeps this whole thing easy
- eggs - for structure and that custardy chess-bar texture
- butter - because obviously
- cream cheese - the secret to that gooey, rich layer
- fresh lemons - juice and zest for that tart bite
- powdered sugar - the final snowfall of sweetness on top
Want the extra scoop? I put together a free printable lemon chess bars kitchen cheat sheet with all the good stuff that didn't fit here-storage hacks, extra tips, and answers to the questions you didn't even know you had. Grab it, print it, stick it on your fridge, and thank me later.
📖 Recipe
Old-Fashioned Lemon Chess Bars
Print Pin Recipe Rate RecipeIngredients
Crust
- 15.25 oz. lemon cake mix
- 1 large egg
- ½ cup butter, melted
Filling
- 8 ounces cream cheese, softened
- ½ cup butter, soft or melted
- 3 large eggs
- ¼ cup lemon juice
- 2 teaspoons lemon zest, grated
- 3 cups powdered sugar plus more for dusting
Instructions
- Preheat your oven to 350°F and grease a 9x13-inch pan like it just insulted your casserole. Nonstick spray, butter-whatever floats your boat.
- In a medium bowl, mix together the lemon cake mix, one egg, and the melted butter until it's thick, sticky, and slightly rebellious. Press that mixture into the bottom of your prepared pan to make a crust. It's not delicate-just pack it down like you mean business.
- No need to dirty another bowl-we're not made of dish soap. In the same bowl, beat the cream cheese until it's smooth. Add the softened butter and mix until everything's cozy and blended.
- Beat in the eggs, one at a time, because there's no rush. Then stir in the lemon juice, lemon zest, and all that powdered sugar until it's smooth, silky, and just begging to be poured over the crust. After you dip your finger in for a taste.
- Pour that luscious lemon layer right over the crust and spread it out evenly. Bake for 40-45 minutes, or until the edges are set and golden but the center still gives a little wiggle when you shake it. It's not a cheesecake-it's a vibe. An instant read thermometer will register 160- 170F halfway between the center and the edge.
- Let it cool at room temperature for at least an hour. Then pop it in the fridge to chill and firm up. Same reason you go to the gym.
- Just before serving, give it a pretty little dusting of powdered sugar-because life is too short not to be a little extra. Store leftovers in the fridge, if you have any (you probably won't).
Notes
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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🔪 What are the steps for making Southern lemon chess bars?
Follow these simple steps and you'll have a pan of gooey, tangy lemon chess bars cooling on your counter before you know it. Nothing fancy, no pastry degree required-just mix, bake, and try not to eat half the batch while it's still warm.
- Dump the cake mix, one egg, and the melted butter in a bowl. Stir it together-no overthinking required.
- Smash that dough into the pan like you're settling an old grudge. Bake it.
- Beat the cream cheese until smooth, then toss in the rest of the ingredients. Mix until it is smooth and almost impossible to keep from test tasting. Numerous times.
- Spread the creamy lemon goodness over the crust and bake again until the top is golden and just set. It will be jiggly - like your legs after leg day at the gym.
📖 Easy lemon chess bar variations
- You can use a white or yellow cake mix instead of the lemon cake mix.
- Try using lime instead of lemon.
👩🍳 Your tangiest questions answered
Got questions? You're not the only one. Here are the answers to the most common lemon chess bar mysteries-storage and the "do I really have to share?" dilemma. You'll find more FAQs on the free kitchen cheat sheet above. Have other questions? Ask me in the comments!
Nope. They've got cream cheese in the filling, so they need to be refrigerated. Leave them out for very long and you're asking for trouble.
Then the rest will fit better in the frozen spinach box you're going to hide them in the freezer in.
📚 More tangy lemon recipes to try
🍋 Lemon Bundt Cake: Moist, golden, and loaded with fresh lemon flavor, this bundt cake is the showstopper of any dessert table. Perfect with a glaze or just a dusting of powdered sugar.
🍋 Lemon Curd: Silky, tangy, and rich-lemon curd is sunshine in a jar. Spread it on scones, layer it in cakes, or eat it straight off the spoon (no judgment).
🍋 Lemon Meringue Pie: A flaky crust, tart lemon filling, and a cloud of toasted meringue on top-this pie is the Southern classic that manages to be fancy and comforting all at once.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Kristie Peppers says
Can I replace the lemon juice with a can of lemon pie filling?
Marye says
No. Lemon juice is a liquid and lemon pie filling is viscous. The texture will be off.