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Chipotle Lemon Bars

Rated as 4 out of 5 Stars

"For those who like the spicy side of life chipotle chile powder adds sweet heat to everyone's favorite lemon bars."
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Ingredients

1 h 35 m servings 314 cals
Original recipe yields 16 servings (16 bars)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square pan.
  2. Combine 2 cups flour, butter, 1/2 cup confectioners' sugar, and 1/2 teaspoon chipotle chile powder in a food processor; pulse until mixture resembles coarse crumbs. Press the mixture into the prepared pan.
  3. Bake in preheated oven for 30 minutes, or until firm and golden. Remove from oven and allow to cool at least 20 minutes in the pan.
  4. Reduce the oven temperature to 325 degrees F (165 degrees C).
  5. In a small bowl, whisk together the preserves and 1/2 teaspoon chipotle chile powder; spread over the cooled crust. Whip eggs with a wire whisk until foamy. Beat in sugar, lemon juice, and salt until the sugar has dissolved. Sift together 1/3 cup flour and baking powder; whisk into eggs until smooth. Pour onto the preserve-topped crust.
  6. Bake in preheated oven an additional 35 to 40 minutes, until the center of the egg mixture has set. Sift together 1/3 cup confectioners' sugar with 1/2 teaspoon chipotle powder, and sprinkle over hot lemon bars. Cool completely before cutting into bars.

Nutrition Facts


Per Serving: 314 calories; 13 g fat; 47.3 g carbohydrates; 3.7 g protein; 77 mg cholesterol; 169 mg sodium. Full nutrition

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Reviews

Read all reviews 10
  1. 14 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

These rule -- I made them with cayenne and upped the volume of pepper and they were fantastic.

Most helpful critical review

The crust is enough for two 9" pans so I doubled the rest of the recipe. The only substitution I made was mango for the apricot preserves. That's a really nice touch, and the custard is good. Ho...

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These rule -- I made them with cayenne and upped the volume of pepper and they were fantastic.

This recipe is excellent!! This is the first time I ever made lemon squares and my husband went crazy over these. The chili powder gives it something extra special. I had to substitue some ora...

The crust is enough for two 9" pans so I doubled the rest of the recipe. The only substitution I made was mango for the apricot preserves. That's a really nice touch, and the custard is good. Ho...

I really liked the surprising kick from the chipotle. It is not overwhelming either. I used the entire baking time, because at 35 minutes I could tell it hadn't set. A few more and it was perfec...

i was a little skeptical at first... but wow, these were really good! I almost reduced the amount of chipotle, but I am glad I didn't. Highly recommended!

Loved these bars, wonderful change of pace from the regular lemon bar. This is a new favorite!

My family loves lemon bars and chipotle but we just couldn't finish one of these. The texture was great so maybe I will just use it as a lemon bar recipe without the chipotle pepper.

I've made these 3 or 4 times, and this year my husband requested them for his birthday, which is the true test for sweets! We love the flavors so I added some extra lemon and chipotle. The rat...

I made these for a southwest themed potluck at work and I love a bit of heat with my sweets, but these just didn't come together. The crust was very thick and the lemon and chipotle just didn't...