Zesty Lemon Cherry Bars That Taste Like Summer Sunshine

The Sweetest Way to Enjoy Cherries and Citrus

There’s something irresistible about lemon and cherry together—it’s like biting into summer. These lemon cherry bars are rich, tangy, and slightly sweet, layered with a buttery shortbread crust, a glossy cherry-lemon compote, and a luscious lemon cream on top. Each bite is a refreshing burst of flavor that feels light but indulgent, perfect for brunch, dessert trays, or just because.

Why You’ll Love This Recipe

If you’re craving something fruity, creamy, and not overly sweet, this dessert hits every note. The tartness of the lemon balances beautifully with the juicy cherries, while the soft filling melts into the crisp crust. It’s a great recipe for spring picnics, holidays, or brightening up a gray day.

Ingredients

For the crust

2 cups all-purpose flour
½ cup granulated sugar
¼ tsp salt
1 cup (2 sticks) cold unsalted butter, cubed

For the cherry layer

2 cups fresh or frozen cherries (pitted & halved)
1 tbsp lemon juice
1 tsp lemon zest
½ cup granulated sugar
3 tbsp cornstarch

For the lemon cream layer

1 (14 oz) can sweetened condensed milk
⅓ cup fresh lemon juice
2 large eggs
1 tsp vanilla extract

Optional topping

Powdered sugar, for dusting

Instructions

Step 1: Prep and Preheat

Line a 9×9-inch pan with parchment paper, leaving a little overhang for easy removal. Preheat your oven to 350°F (175°C).

Step 2: Make the Crust

In a mixing bowl, whisk together the flour, sugar, and salt. Add cubed butter and cut it in until the mixture resembles coarse crumbs. Press the crust mixture evenly into the bottom of the prepared pan and bake for 15–18 minutes until lightly golden. Set aside to cool slightly.

Step 3: Cook the Cherry Layer

While the crust is baking, combine cherries, lemon juice, zest, sugar, and cornstarch in a saucepan over medium heat. Stir until thickened and bubbly—about 5 minutes. Let it cool briefly before spreading it evenly over the crust.

Step 4: Make Lemon Cream

In a bowl, whisk together the sweetened condensed milk, lemon juice, eggs, and vanilla until smooth. Pour this lemon mixture evenly over the cherry layer.

Step 5: Bake Again

Return the pan to the oven and bake for another 20–25 minutes or until the center is just set (it should jiggle slightly). Let the bars cool to room temperature, then chill in the fridge for at least 2 hours.

Step 6: Slice and Serve

Once chilled, lift the bars out of the pan and slice into clean squares. Dust with powdered sugar before serving.

Pro Tips

Fresh vs frozen cherries: Frozen cherries work perfectly, just thaw and drain them first.
Zest first: Always zest lemons before juicing—it’s way easier.
Clean slices: Chill overnight and use a hot knife for perfect cuts.

Final Thoughts

Whether you’re hosting a backyard brunch or need a sweet pick-me-up, these lemon cherry bars are guaranteed to impress. The bright lemony zing with bursts of cherry flavor is everything you didn’t know you needed. Pair with iced tea or serve with whipped cream for an elevated touch.