Millcroft Inn & Spa’s Creamy Lemon Nut Bars

Creamy Lemon Nut Bars Recipe

Celebrate Mother’s Day with a burst of citrus delight! Try Pastry Chef Karen Souillet’s refreshing and light creamy lemon nut bars with an irresistible butter shortbread crust. Perfectly baked to a delicious balance of tangy and sweet, these lemon bars are perfect for spring brunches, picnics, baby and bridal showers, and make a delightful Mother’s Day treat! Get Ready to experience a zesty slice of heaven!

Creamy Lemon Nut Bars 

Yields 32 bars


½ Butter, softened
1/3 cup Icing sugar
2 tsp Vanilla
1 3/4 cup Flour, divided
1/3 cup Pecans, chopped (optional)
1 pkg (250g) Cream cheese, softened
2 cup Granulated sugar
3 Eggs
½ cup Lemon juice
1 tbsp Grated lemon peel


  1. Line a 13 X 9” baking pan with foil and spray with cooking spray (you may substitute parchment paper here).
  2. Place the first 3 ingredients in the mixer and mix.
  3. Stir in 1 1/2 cups of flour and pecans.
  4. Press mixture into the baking pan and bake at 350˚F for 15 minutes. Let cool.
  5. In separate bowl, beat the cream cheese and sugar on medium high until blended.
  6. Add the other 1/4 cup of flour and eggs and blend.
  7. Stir into above and bake for 30 minutes. Let cool completely.


Garnish with chantilly cream (whip cream, Icing sugar, vanilla) and berry of your choice and extra lemon zest. Top with a candied pecan if you like.

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