Chipotle Lemon Bars

    1 hour 55 mins

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

    11 people made this

    Serves: 16 

    • 2 cups all-purpose flour
    • 1 cup butter or margarine, chilled
    • 1/2 cup confectioners' sugar
    • 1/2 teaspoon chipotle chile powder
    • 1/3 cup apricot preserves, or preserves of your choice
    • 1/2 teaspoon chipotle chile powder
    • 4 eggs
    • 1 3/4 cups white sugar
    • 3/8 cup lemon juice
    • 1/3 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/3 cup confectioners' sugar for dusting
    • 1/2 teaspoon chipotle chile powder

    Prep:30min  ›  Cook:1hr5min  ›  Extra time:20min cooling  ›  Ready in:1hr55min 

    1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square pan.
    2. For the crust: 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. For the filling: 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 in English (10)


    These rule -- I made them with cayenne and upped the volume of pepper and they were fantastic.  -  15 May 2008  (Review from Allrecipes US | Canada)


    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!  -  13 Oct 2007  (Review from Allrecipes US | Canada)


    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.  -  30 Aug 2008  (Review from Allrecipes US | Canada)