These Lemon Bar Cookies are the ultimate springtime treat, balancing bright citrus acidity with rich, buttery sweetness. The base is a tender, melt-in-your-mouth shortbread that provides the perfect structural foundation for the vibrant, gelatinous lemon filling. Made with fresh lemon juice and zest, the filling sets into a smooth, creamy custard that bursts with flavor. They are best served at room temperature to allow the flavors to fully develop, making them ideal for afternoon tea, potlucks, or as a refreshing dessert after a heavy meal. The contrast between the crisp cookie edge and the soft, tart center creates a delightful textural experience that lemon lovers crave. Simple to make yet elegant enough for special occasions, these bars are a timeless classic that never fails to impress guests.
Lemon Bar Cookies
Description
These Lemon Bar Cookies are the ultimate springtime treat, balancing bright citrus acidity with rich, buttery sweetness. The base is a tender, melt-in-your-mouth shortbread that provides the perfect structural foundation for the vibrant, gelatinous lemon filling. Made with fresh lemon juice and zest, the filling sets into a smooth, creamy custard that bursts with flavor. They are best served at room temperature to allow the flavors to fully develop, making them ideal for afternoon tea, potlucks, or as a refreshing dessert after a heavy meal. The contrast between the crisp cookie edge and the soft, tart center creates a delightful textural experience that lemon lovers crave. Simple to make yet elegant enough for special occasions, these bars are a timeless classic that never fails to impress guests.Ingredients
Directions
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Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
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For the crust: Combine 1 cup soft butter, 1 cup flour, and the dash of salt. Mix until a dough forms.
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Press the crust mixture evenly into the bottom of the greased pan.
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Bake the crust for 15 minutes, or until lightly browned. Remove from oven but keep oven on.
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For the filling: In a bowl, combine 4 beaten eggs, 2 cups granulated sugar, 6 Tbsp fresh lemon juice, and grated rind of 2 lemons.
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Stir in the remaining 1/4 cup flour until well combined.
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Pour the filling mixture over the slightly cooled crust.
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Bake for 25 minutes, or until the filling is set and no longer jiggly.
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Allow to cool completely before cutting into bars.
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Sprinkle with powdered sugar just before serving.
Note
Use fresh lemon juice for the best flavor; bottled juice can make the bars taste metallic.
For easier cleanup, line the pan with parchment paper, leaving an overhang on the sides to lift the bars out.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
These bars freeze well. Wrap tightly in plastic wrap and foil before freezing for up to 3 months.
