These Lemon Bar cookies deliver the refreshing zing of lemons in an easy-to-eat cookie form. With a buttery, melt-in-your-mouth shortbread base and a luscious lemon topping, they’re ideal for springtime gatherings, afternoon tea, or a sweet midday treat. This recipe is simple yet packed with bold flavor, making it a favorite for citrus lovers everywhere!
Thank you for reading this post, don't forget to subscribe!Ingredients
For the crust
- 1 cup (226 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- ¼ teaspoon salt
For the lemon layer
- 1 ½ cups (300 g) granulated sugar
- ¼ cup (30 g) all-purpose flour
- 4 large eggs
- ⅔ cup (160 ml) fresh lemon juice (about 4-5 lemons)
- 1 tablespoon lemon zest
- Powdered sugar for dusting
Directions
Prepare the crust
- Preheat your oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the flour and salt, mixing until a dough forms.
- Press the dough evenly into the prepared baking pan, ensuring it reaches the edges and corners.
- Bake the crust for 20-25 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
Make the lemon layer
- In a medium bowl, whisk together the granulated sugar and flour. Add the eggs, lemon juice, and lemon zest, whisking until smooth.
- Pour the lemon mixture over the slightly cooled crust, spreading it evenly.
- Return the pan to the oven and bake for 20-25 minutes, or until the lemon layer is set and lightly golden around the edges.
Cool and serve
- Allow the bars to cool completely before lifting them out of the pan using the parchment overhang.
- Dust the top generously with powdered sugar, slice into squares or bars, and serve.
Notes
- Zest tips: Make sure to zest only the yellow part of the lemon skin, as the white pith can be bitter.
- Make it extra lemony: If you love an intense lemon flavor, increase the lemon zest to 1 ½ tablespoons.
- Storage: These cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezing option: You can freeze the bars in an airtight container for up to 3 months. Just thaw and dust with fresh powdered sugar before serving.
Conclusion
These Lemon Bar Cookies are a tangy, buttery, and perfectly balanced dessert that’s sure to impress. With their bright citrus flavor and soft shortbread crust, they’re the perfect sweet treat for any occasion. Try this recipe and watch them disappear from the dessert table in no time!
Frequently Asked Questions
Can I make the Lemon Bar Cookie crust and lemon layer ahead of time?
Yes, you can make the shortbread crust a day ahead and store it in the baking pan, covered at room temperature. Prepare the lemon filling and store it, covered, in the refrigerator for up to 24 hours before baking. When ready to bake, pour the lemon mixture over the pre-baked crust and continue with the baking instructions. This allows for easy assembly and saves time on the day of serving.
Are there any ingredient substitutions I can make for the Lemon Bar Cookies?
You can substitute gluten-free all-purpose flour for the regular flour in both the crust and the lemon layer, using a 1:1 ratio. For a less sweet crust, reduce the granulated sugar to ¼ cup. If you don’t have fresh lemons, you can substitute bottled lemon juice, but fresh juice is recommended for the best flavor. Be sure to adjust the amount of lemon zest based on your preference.
How do I know when the Lemon Bar Cookies are perfectly baked?
The shortbread crust is done when it’s lightly golden brown, typically after 20-25 minutes. The lemon layer is perfectly baked when it’s set, no longer jiggly in the center, and lightly golden around the edges, also taking about 20-25 minutes. You can also insert a toothpick into the center; it should come out mostly clean, with perhaps a few moist crumbs.
Can I double or scale down this Lemon Bar Cookie recipe?
Yes, to double the recipe, simply double all the ingredient quantities and use a 9×13 inch baking pan. The baking time might need to be adjusted slightly, so check for doneness around the 20-minute mark. For a smaller batch, halve the recipe and use an 8×8 inch square pan. Adjust baking times accordingly, keeping a close eye on the crust and lemon layer.
What are the nutritional highlights of these Lemon Bar Cookies?
These Lemon Bar Cookies offer a source of carbohydrates from the flour and sugar, providing energy. They also contain vitamin C from the lemon juice and zest, which is an antioxidant. While these cookies are a treat, the lemon provides some beneficial nutrients.
Lemon Bar Cookie – A Tangy, Buttery Delight
A delightful fusion of tangy and sweet, these lemon bar cookies offer a buttery and zesty treat for any occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 tablespoons lemon zest freshly grated
- 0.5 cup fresh lemon juice about 2 lemons
- 4 large eggs room temperature
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
- Mix flour and softened butter in a bowl until crumbly, then press into the pan to form a crust.
- Bake the crust for 10 minutes, then let it cool while preparing the filling.
- In a separate bowl, whisk sugar, lemon zest, lemon juice, and eggs until smooth.
- Pour the lemon mixture over the crust and bake for an additional 15-20 minutes until set.
- Allow to cool, then refrigerate for at least 1 hour before cutting into bars.
Notes
A great dessert option. Can be served chilled or at room temperature.
