Lemon Bar Cookie

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!

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.