Description
This recipe has become my go-to dessert when I want to impress guests without spending hours in the kitchen. The beauty of these Cherry Pie Bars with Lemon Glaze lies in their simplicity – one pan, straightforward steps, and ingredients you likely already have in your pantry. Plus, they slice beautifully and travel well, making them ideal for any occasion where you need a crowd-pleasing dessert.
Ingredients
For the 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
For the 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
For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 3–4 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter, melted
Substitution Options:
For gluten-free needs, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. If fresh cherries aren’t available, jarred cherries work wonderfully – just drain them thoroughly and reduce the sugar slightly. Those avoiding dairy can use vegan butter in both the crust and glaze, while maple syrup can replace some of the granulated sugar for a more complex sweetness.
Instructions
Preheat your oven to 350°F (175°C) and 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. This simple step will save you countless frustrations later when it’s time to remove your beautiful bars.
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 mixture until it resembles coarse crumbs with some pea-sized butter pieces. Mix the egg yolk with 2 tablespoons of ice water, then drizzle over the flour mixture. Gently stir until the dough just comes together – add the remaining water if needed, but don’t overwork it.
Reserve about 3/4 cup of the crust mixture for the topping. Press the remaining mixture firmly into the prepared pan, creating an even layer that goes slightly up the sides. Use the bottom of a measuring cup to ensure it’s compact and level. Bake for 15 minutes until the edges are just beginning to turn golden.
While the crust bakes, combine cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and salt in a large bowl. Toss everything together until the cherries are evenly coated and the cornstarch is fully dissolved. The mixture will look glossy and slightly thickened – this is exactly what you want.
Remove the pre-baked crust from the oven and immediately spread the cherry mixture evenly over the hot crust. Crumble the reserved crust mixture over the cherries, creating rustic, uneven clusters. Return to the oven and bake for 30-35 minutes until the topping is golden brown and the cherry filling is bubbling around the edges.
This step requires patience, but it’s crucial for perfect Cherry Pie Bars with Lemon Glaze. Allow the bars to cool completely in the pan for at least 2 hours. The filling needs this time to set properly, ensuring clean cuts and preventing soggy bottoms.
Whisk together powdered sugar, lemon juice, lemon zest, and melted butter until smooth. The glaze should be thick enough to coat the back of a spoon but thin enough to spread easily. Drizzle evenly over the cooled bars, then let it set for 15 minutes before cutting.
Nutrition
- Calories: 285
- Sugar: 32g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Protein: 3g
- Cholesterol: 45mg