Rating: 4 stars
16 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

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

Recipe Summary

prep:
30 mins
cook:
1 hr 5 mins
total:
1 hr 35 mins
Servings:
16
Yield:
16 bars
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square pan.

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  • 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.

  • 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.

  • Reduce the oven temperature to 325 degrees F (165 degrees C).

  • 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.

  • 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

314 calories; protein 3.7g; carbohydrates 47.3g; fat 13g; cholesterol 77mg; sodium 169.3mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 4 stars
05/16/2008
These rule -- I made them with cayenne and upped the volume of pepper and they were fantastic. Read More
(8)

Most helpful critical review

Rating: 1 stars
08/31/2008
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. However the chipotle is overpowering. I LIKE chipotle and was tempted to add more after reading the other reviews but didn't for a first try. Very harsh tasting. I'll save the crust (but halve it) and I'll save the custard (but tweak it). I have tons of leftovers and that never happens with my crowd. Read More
(5)
16 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
05/15/2008
These rule -- I made them with cayenne and upped the volume of pepper and they were fantastic. Read More
(8)
Rating: 5 stars
10/13/2007
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 orange marmalade because I didn't have enough of the apricot and it was still excellent! Read More
(6)
Rating: 5 stars
10/28/2007
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 perfect. The last step of the recipe can be reduced though. The 1/3 cup powdered sugar and the 1/2 tsp of the chipotle can be halved. I used it all and it makes the bar harder to eat as a bar. It requires a fork and a plate. When I make it next I will only use a dusting of that part. It's more fun to eat with your hands! Read More
(5)
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Rating: 1 stars
08/31/2008
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. However the chipotle is overpowering. I LIKE chipotle and was tempted to add more after reading the other reviews but didn't for a first try. Very harsh tasting. I'll save the crust (but halve it) and I'll save the custard (but tweak it). I have tons of leftovers and that never happens with my crowd. Read More
(5)
Rating: 5 stars
10/24/2007
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! Read More
(5)
Rating: 5 stars
07/26/2018
Loved these bars wonderful change of pace from the regular lemon bar. This is a new favorite! Read More
(4)
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Rating: 4 stars
06/18/2011
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. Read More
(3)
Rating: 5 stars
11/06/2012
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 ratio of crust to custard is a little too high for my taste so I'm working on scaling the recipe up but I'm no expert and haven't quite gotten it right. No one will complain if I practice a few more times. Read More
(2)
Rating: 5 stars
11/10/2016
I used chili powder in the crust and cayenne everywhere else and I increased the preserves to 1/2 cup (I used peach) and OMG! Read More