• Prep Time: 5 mins
  • Cooking Time: 20 mins
  • Serves: 8

Creamy Cherry and Lemon Bars

  • Recipe Submitted by on

 Ingredients List

  • ¼ cup unsalted butter (half of one stick), melted
  • 1 large egg
  • ½ heaping cup sweetened condensed milk (half of one standard can)
  • ½ cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract, optional and to taste (I didn't use it)
  • ¾ cup all-purpose flour
  • 2 teaspoons lemon zest
  • ¼ teaspoon salt, optional and to taste
  • 1 cup maraschino cherries, roughly chopped and patted dry
  • 2 to 4 tablespoons white chocolate chips, melted for drizzling; optional but recommended


Preheat oven to 350F, line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. Add butter to a large microwave-safe bowl and heat on high power to melt, about 1 minute. Wait for butter to cool for a minute or two before adding the egg (so you don't scramble it). Add the sweetened condensed milk, lemon juice, vanilla extract, optional lemon extract, and whisk until smooth. Add the flour, lemon zest, optional salt, and stir to incorporate. Gently fold in the cherries. Transfer batter to prepared pan and bake for 19 to 23 minutes, or until center is just set; don't overbake or it will turn rubbery. Allow bars to cool in pan for at least 15 minutes before removing. Optionally, drizzle with melted white chocolate.
While the bars cook, melt the white chocolate in a small microwave-safe bowl in 15-second increments in the microwave, stopping after each burst to stir. Heat in bursts until chocolate can be stirred smooth. Note that white chocolate scorches easily and so don't overcook. Some people find it's easier to get it to melt smoothly if they heat it on 50% power. Drizzle bars with melted white chocolate, wait a few minutes until it's set, before slicing and serving. Bars will keep for up to 5 days in an airtight container at room temperature, or in the freezer for up to 3 months.

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