Delicious almond flavored cake batter is topped with a lemon pie filling, then the top is dotted with the remaining cake batter. It is baked to golden perfection and then it is served drizzled with a lemon glaze. Perfect lemon dessert for lemon lovers!
Preheat the oven to 350 degrees and grease or spray a 9×13 baking pan.
non-stick spray
In a large mixing bowl with a hand mixer or a stand mixer, cream the butter, 1 tsp. almond extract, and sugar for about 2 minutes.If you don't like almond extract flavor you can sub vanilla.
1 cup butter, 1½ cups white sugar, 1 teaspoon almond extract
Mix in the eggs, one at a time.
4 eggs
Add the flour and baking powder into the batter, mix until it is completely incorporated.Pro Tip: I like to measure the dry ingredients onto a piece of parchment paper and then pick it up like a funnel, makes easy work of getting the dry ingredients into the bowl.
3 cups all purpose flour, 1 ½ teaspoon baking powder
Spread ⅔ of the batter evenly into the prepared baking pan. It will be very sticky!! An offset spatula sprayed with non-stick spray can make this task easier.
Now top the cake batter with the lemon pie filling, spreading it edge to edge.
21 oz can lemon pie filling
With the remaining cake batter, dot the top of the pie filling.
Bake for 45-50 minutes.
Let the bars cool for at least 20 minutes for the pie filling to cool and set.
Lemon Glaze
While the Lemon Pie Bars bake make the lemon glaze for serving.
In a small bowl add the powdered sugar. Zest ½ the lemon into the bowl
½ cup powdered sugar, zest from ½ a lemon
Juice the lemon and add 1 tablespoon to the powder sugar.
1 tablespoon fresh squeezed lemon juice
Stir or whisk together. It should be a drizzle consistency. Add more lemon juice as needed.