Lemon Bar Cookies
Bright, zesty, and irresistibly sweet, these Lemon Bar Cookies are the ultimate dessert for lemon lovers. Featuring a buttery shortbread crust topped with a luscious, tangy lemon filling, this recipe strikes the perfect balance between tart and sweet. Using freshly squeezed lemon juice and vibrant lemon zest, these bars deliver a bold citrus flavor in every bite. Easy to make with just 20 minutes of prep time, they bake to golden perfection before being dusted with a generous sprinkle of powdered sugar for a classic finish. Perfect for parties, potlucks, or as a refreshing treat, these Lemon Bar Cookies are sure to impress. Whether you’re a seasoned baker or a beginner, this recipe is a must-try for satisfying your dessert cravings!
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Recipe Information
Ingredients
- 1 cup Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 2.25 cups All-purpose flour
- 0.25 teaspoons Salt
- 4 pieces Large eggs
- 0.75 cup Freshly squeezed lemon juice
- 1 tablespoon Lemon zest
- 0.25 cup Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
In a large mixing bowl, cream together 1 cup of softened unsalted butter, 0.5 cups of granulated sugar, and 0.25 teaspoons of salt until light and fluffy.
Gradually add 2 cups of all-purpose flour to the butter mixture, mixing until a soft dough forms.
Press the dough evenly into the prepared baking dish to form the crust. Use your hands or the back of a spoon to smooth it out.
Bake the crust in the preheated oven for 18-20 minutes, or until it turns a light golden color. Remove from the oven and set aside.
While the crust bakes, prepare the lemon filling. In a medium bowl, whisk together 4 large eggs, 1 cup of granulated sugar, 0.75 cups of freshly squeezed lemon juice, and 1 tablespoon of lemon zest until well combined.
Sift in the remaining 0.25 cups of all-purpose flour to the lemon mixture, whisking constantly to avoid lumps.
Pour the lemon filling over the warm crust, spreading it out evenly.
Return the baking dish to the oven and bake for an additional 20-22 minutes, or until the filling is set and no longer jiggles in the center.
Remove the baking dish from the oven and let the lemon bar cookies cool completely at room temperature, then refrigerate for about 1 hour to firm up.
Once chilled, use the parchment paper overhang to lift the bars from the dish. Cut into 16 squares or rectangles.
Dust the bars generously with powdered sugar before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 21.2 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 48 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
