Lemon Bar Cookie

Lemon Bar Cookie
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These Lemon Bar Cookies bring all the bright, zesty flavor of classic lemon bars into cookie form! With a soft, buttery base topped by a layer of luscious lemon filling, these cookies are perfect for any citrus lover. They’re easy to make, refreshingly tangy, and sure to impress at gatherings or as a delightful treat for yourself!

Lemon Bar Cookie

Our family has a sweet spot for anything lemon, and these Lemon Bar Cookies quickly became a household favorite. The first time I made them, my husband couldn’t resist sneaking one (or three!) before they even had a chance to cool. Now, they’re a staple in our kitchen, especially around springtime when we crave that bright, fresh lemon flavor. Sharing these cookies at family gatherings has even turned a few non-lemon-lovers into fans!

Lemon Bar Cookie

Why You’ll Love Lemon Bar Cookies

Perfectly Balanced Flavor: Sweet, tangy, and satisfying in every bite.

Easy to Make: With simple ingredients and minimal prep time.

Great for Sharing: A unique twist on traditional lemon bars that everyone will enjoy.

Soft, Buttery Texture: A melt-in-your-mouth base with a creamy lemon topping.

Lemon Bar Cookie

Ingredients Notes for Lemon Bar Cookies

Fresh Lemon Juice & Zest: For an authentic, vibrant lemon flavor.

Butter: Adds richness to the cookie base and lemon layer.

Sugar: Sweetens the cookie while balancing the tartness of the lemon.

All-Purpose Flour: The base of these cookies, giving them structure and softness.

Eggs: To create a creamy, smooth lemon layer.

Lemon Bar Cookie

Recipe Steps

1. Preheat the Oven:

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•Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.

2. Prepare the Cookie Base:

•In a medium bowl, mix 1 cup of softened butter and ½ cup sugar until creamy. Stir in 1 ½ cups of flour until combined.

•Press the mixture into the prepared pan, forming an even layer. Bake for 15 minutes or until lightly golden.

3. Make the Lemon Layer:

•In a bowl, whisk together 1 cup sugar, 2 eggs, 2 tbsp flour, ¼ cup fresh lemon juice, and 1 tbsp lemon zest until smooth.

4. Assemble and Bake:

•Pour the lemon mixture over the warm cookie crust and bake for an additional 20 minutes or until set. Cool completely.

5. Dust and Serve:

•Once cooled, dust with powdered sugar and slice into squares. Enjoy!

Storage Options

Refrigerate: Store in an airtight container in the fridge for up to 5 days.

Freeze: These cookies freeze well; wrap them tightly and freeze for up to 3 months.

Variations & Substitutions

Make it Extra Zesty: Add more lemon zest for an extra tangy bite.

Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.

Add Coconut: For a tropical twist, sprinkle shredded coconut on top before baking.

Lemon Bar Cookie

Lemon Bar Cookie

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Course: Dessert
Kitchen: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes
Servings: 20 cookies

Ingredients
 

  • For the Cookie Base:
  • 1/2 cup unsalted butter softened
  • 1/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • For the Lemon Filling:
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice about 2 lemons
  • Powdered sugar for dusting, optional

Instructions

  • Prepare the Cookie Base:
  • Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  • Mix the Cookie Base: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the flour, salt, and baking powder, mixing until a dough forms.
  • Press into Pan: Press the cookie dough evenly into the bottom of the prepared baking pan. Bake for 15-18 minutes, or until lightly golden.
  • Prepare the Lemon Filling:
  • Mix the Lemon Filling: In a separate bowl, whisk together the eggs, granulated sugar, flour, baking powder, lemon zest, and lemon juice until well combined.
  • Pour Over Cookie Base: Once the cookie base is done baking, remove it from the oven and pour the lemon filling over the hot base.
  • Bake Again: Return the pan to the oven and bake for an additional 15-20 minutes, or until the lemon filling is set and the edges are lightly golden.
  • Cool and Serve:
  • Cool: Remove from the oven and allow to cool in the pan for about 30 minutes. Then transfer to the refrigerator to chill for at least another 30 minutes before cutting.
  • Slice and Dust: Once chilled, use the parchment overhang to lift the bars out of the pan. Dust with powdered sugar if desired and cut into squares or bars.

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