why make this recipe
This lemon bar cookie recipe is bright, sweet, and soft. It combines a creamy lemon curd with a tender cookie. You get lemon bar flavor in a small cookie form. It is quick to make and fun to share.
introduction
These Lemon Bar Cookies are a tasty mix of tangy lemon curd and soft cookie dough. The cookie has a small well filled with lemon curd that gives each bite a lively lemon taste. If you like lemon bars, you may also enjoy the Pioneer Woman lemon bars recipe for a different style of lemon treat.
how to make Lemon Bar Cookies
You make these cookies in two parts: the lemon curd and the cookie dough. First cook the lemon curd until thick and bright. Let it cool. Then make the cookie dough, shape the balls, roll them in sugar, press a small well, and fill with lemon curd. Freeze the filled cookies so they keep shape while baking, then bake until set.
Ingredients :
- 1/2 cup granulated sugar
- 3 egg yolks
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 4 tbsp unsalted butter (room temperature)
- 7 tbsp unsalted butter (room temperature)
- 3.5 ounces full-fat cream cheese (room temperature)
- 1 cup granulated sugar
- 1 whole large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- powdered sugar (for rolling)
Directions :
- In a small pot, combine the 1/2 cup sugar, the 3 egg yolks, 1/4 cup fresh lemon juice, and the lemon zest.
- Cook over medium-low heat for 12 minutes, stirring constantly until the curd looks vibrant yellow and is thick enough to coat the back of a spoon.
- Pour the curd into a bowl and stir in the 4 tbsp butter.
- Set aside to cool completely before using. Place it in the fridge to chill quickly!
- In a large bowl, cream together the 7 tbsp butter and the cream cheese until combined.
- Pour in the 1 cup granulated sugar and mix until fully combined and fluffy.
- Mix in the whole egg, the egg yolk, and the vanilla.
- Fold in the flour, baking powder, and salt until just combined.
- Scoop with a standard cookie scoop (roughly two tablespoons) and drop each one into a bowl of powdered sugar.
- Toss the ball in the powdered sugar until fully coated.
- Transfer them to a parchment-lined baking tray.
- Use the bottom of a tablespoon to press down the top of the dough to create a well, then fill it with one teaspoon of the lemon curd.
- Freeze the cookies for 1-2 hours or until frozen solid.
- Bake 2-3 inches apart on a parchment-lined tray at 350 F / 180 C for 12-13 minutes.
- Let them cool completely on a wire cooling rack then dust with more powdered sugar and enjoy!
how to serve Lemon Bar Cookies
Serve these cookies at room temperature. Dust with extra powdered sugar before serving. They pair well with a cup of tea or a simple glass of milk. If you like more lemon dishes, try the 30-minute lemon chicken for a lemon main dish to go with your cookies.
how to store Lemon Bar Cookies
- Room temp: Keep in an airtight container for up to 2 days.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze the baked cookies in a single layer, then move to a freezer bag for up to 2 months. Thaw at room temp before serving.
tips to make Lemon Bar Cookies
- Chill the lemon curd well so it stays in the well while you press and freeze the cookies.
- Use room temperature eggs and butter for a smooth dough.
- Don’t overfill the wells with curd; one teaspoon is enough.
- Freeze before baking to keep the curd and cookie shape.
- Watch baking time so cookies stay soft and do not brown too much.
variation (if any)
- Berry twist: Add a drop of raspberry jam on top of the curd for a berry note.
- Lime swap: Use lime juice and zest instead of lemon for a lime bar cookie.
- Lemon glaze: Drizzle thin lemon icing on top after baking instead of dusting with powdered sugar.
FAQs
Q: Can I skip the cream cheese?
A: You can, but the cream cheese adds soft texture. If you skip it, the dough will be different and may be drier.
Q: Can I make the curd ahead of time?
A: Yes. Make the curd up to 3 days ahead and keep it in the fridge.
Q: Do I have to freeze before baking?
A: Freezing helps the curd stay in the well and keeps the cookie shape. If you skip freezing, the curd may spread.
Q: Can I use margarine instead of butter?
A: Butter gives best flavor. Margarine may change taste and texture.
Q: How do I know when the cookies are done?
A: The cookies should look set and slightly firm at the edges. They will be soft but not raw in the center.
Conclusion
For another simple lemon cookie take on this idea, see this Easy Lemon Bar Cookies – Cambrea Bakes that shows a close version of lemon bar cookies. For a different lemon cup idea, check this Lemon Bar Cookie Cups Recipe | Barbara Bakes.
Lemon Bar Cookies
Ingredients
Method
- In a small pot, combine 1/2 cup sugar, 3 egg yolks, 1/4 cup fresh lemon juice, and lemon zest.
- Cook over medium-low heat for 12 minutes, stirring constantly until the curd is thick and vibrant yellow.
- Pour the curd into a bowl and stir in 4 tbsp butter.
- Set aside to cool completely before using, placing it in the fridge to chill quickly.
- In a large bowl, cream together 7 tbsp butter and cream cheese until combined.
- Add 1 cup granulated sugar and mix until fluffy.
- Mix in the whole egg, egg yolk, and vanilla extract.
- Fold in flour, baking powder, and salt until just combined.
- Scoop the dough using a standard cookie scoop and drop into powdered sugar, coating fully.
- Transfer to a parchment-lined baking tray and press down to create a well.
- Fill each well with one teaspoon of the lemon curd.
- Freeze the cookies for 1-2 hours until solid.
- Bake at 350°F (180°C) for 12-13 minutes, 2-3 inches apart.
- Let cool completely on a wire cooling rack, then dust with powdered sugar.