Description
These Cherry Pie Bars with Lemon Glaze combine a buttery, crumbly crust with a luscious cherry filling and a tangy lemon glaze. Perfect for summer gatherings or anytime you crave a fruity, homemade dessert bar that’s easy to cut and serve.
Ingredients
Scale
Crust
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 1 large egg yolk
- 2-3 tablespoons ice water
Cherry Filling
- 4 cups fresh or frozen sweet cherries, pitted
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- Pinch of salt
Lemon Glaze
- 1 1/2 cups powdered sugar
- 3-4 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter, melted
Instructions
- Prepare Your Pan and Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment with butter or cooking spray to prevent sticking.
- Create the Crust Base: In a large bowl, whisk together flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs with some pea-sized pieces. Mix egg yolk with 2 tablespoons ice water, drizzle over the mixture, and gently stir to bring the dough together. Add additional water if needed, but avoid overworking.
- Press and Pre-Bake the Crust: Reserve about 3/4 cup of the crust mixture for the topping. Press the remaining dough firmly into the prepared pan, going slightly up the sides for an even layer. Use a measuring cup bottom to compact and level the crust. Bake for 15 minutes until edges begin to turn golden.
- Prepare the Cherry Filling: While the crust bakes, combine cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and a pinch of salt in a large bowl. Toss well to coat cherries evenly and dissolve cornstarch. The mixture should appear glossy and slightly thickened.
- Assemble and Bake: Remove the pre-baked crust from the oven. Spread the cherry filling evenly over the hot crust. Crumble the reserved crust mixture over the filling, creating rustic clusters. Return the pan to the oven and bake for 30-35 minutes until topping is golden brown and filling is bubbling around edges.
- Cool Completely: Allow the bars to cool in the pan for at least 2 hours. This resting time is essential for the filling to set, ensuring clean slices and preventing soggy bottoms.
- Add the Lemon Glaze Finish: Whisk powdered sugar, lemon juice, lemon zest, and melted butter until smooth. The glaze should be thick yet spreadable. Drizzle evenly over the cooled bars and let it set for 15 minutes before cutting and serving.
Notes
- Use frozen cherries if fresh are not in season; thaw and drain excess liquid before using.
- For easier removal, allow the bars to cool completely and use the parchment overhang to lift them out of the pan.
- Adjust lemon juice in glaze to taste for desired tartness.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Optional almond extract adds a subtle nutty flavor but can be omitted for allergy sensitivities.
