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Lemon Bar Cookies Recipe

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★★★★

3.9 from 86 reviews

These Lemon Bar Cookies combine a soft, buttery cookie base with a tangy, vibrant lemon curd filling for a delightful treat. The cookies are rolled in powdered sugar, pressed to form a well, filled with homemade lemon curd, frozen, then baked until just set. They offer a perfect balance of sweet and tart flavors, ideal for spring or summer desserts.

Ingredients

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Lemon Curd

  • 1/2 cup granulated sugar
  • 3 egg yolks
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 4 tbsp unsalted butter (room temperature)

Cookie Dough

  • 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 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • powdered sugar (for rolling and dusting)

Instructions

  1. Make the Lemon Curd: In a small pot, combine the granulated sugar, lemon juice, egg yolks, and lemon zest. Cook over medium-low heat for 12 minutes, stirring constantly until the mixture becomes thick, vibrant yellow, and can coat the back of a spoon.
  2. Finish Lemon Curd: Remove the curd from heat and stir in the unsalted butter until fully incorporated. Transfer to a bowl and let it cool completely, chilling in the fridge to speed the process.
  3. Prepare the Cookie Dough: In a large bowl, cream together the unsalted butter and cream cheese until smooth and combined. Add the granulated sugar and mix until fluffy.
  4. Add Eggs and Flavoring: Mix in the whole egg, egg yolk, and vanilla extract until fully combined.
  5. Incorporate Dry Ingredients: Gently fold in the all-purpose flour, baking powder, and salt until just combined, being careful not to overmix.
  6. Shape Cookies: Using a standard cookie scoop (about two tablespoons), scoop dough and roll each ball in powdered sugar until fully coated.
  7. Form Wells: Place coated dough balls on a parchment-lined baking tray. Use the bottom of a tablespoon to gently press down on each dough ball to create a small well in the center.
  8. Fill with Lemon Curd: Spoon about one teaspoon of the chilled lemon curd into each well on the cookie dough balls.
  9. Freeze: Place the baking tray in the freezer for 1-2 hours until the cookies are frozen solid. This helps them maintain shape during baking.
  10. Bake: Preheat your oven to 350°F (180°C). Arrange the cookies 2-3 inches apart on the parchment-lined tray and bake for 12-13 minutes, until edges are set.
  11. Cool and Serve: Let the cookies cool completely on a wire rack. Dust them with additional powdered sugar before serving and enjoy the fresh, tangy lemon flavor in a soft cookie.

Notes

  • Ensure all dairy ingredients are at room temperature for better mixing.
  • Freezing the cookies before baking prevents the lemon curd from melting out and keeps the cookie shape intact.
  • You can store leftover cookies in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
  • Use fresh lemon juice and zest for the best flavor in the lemon curd.
  • Watch cookies closely in the oven; baking time may vary slightly depending on your oven.

Keywords: lemon bar cookies, lemon curd cookies, lemon cookies, powdered sugar cookies, cream cheese cookies, spring dessert, tangy lemon dessert

Find it online: https://foodiecara.com/lemon-bar-cookies-recipe/