Chipotle Lemon Bars Recipe -
Chipotle Lemon Bars Recipe

Chipotle Lemon Bars

Recipe by  

"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 Edit and Save

Original recipe makes 16 bars Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 5 mins

    1 hr 35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
May 15, 2008

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

Most Helpful Critical Review
Aug 30, 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.


11 Ratings

Oct 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!

Oct 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!

Oct 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!

Jun 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.

May 06, 2012

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

Nov 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.


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  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 47.3 g
  • 15%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 169 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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