Lemon Bar Cookies
These are To Die For. A neighbor brought these over for the holidays and I have to tell you, they are addicting They are easy to make too, what more could you ask for The recipe does not call for it, but I add the zest of 1 lemon and also a glaze on top made with fresh lemon juice and powdered sugar.
These are To Die For. A neighbor brought these over for the holidays and I have to tell you, they are addicting They are easy to make too, what more could you ask for The recipe does not call for it, but I add the zest of 1 lemon and also a glaze on top made with fresh lemon juice and powdered sugar.
- Carbohydrate 15.3082076381791 g
- Cholesterol 90.9715278034129 mg
- Fat 9.35889028749298 g
- Fiber 0.0152500002337825 g
- Protein 2.30418194432459 g
- Saturated Fat 5.39382889504195 g
- Serving Size 1 1 serving(s) (60g)
- Sodium 4732.39063842995 mg
- Sugar 15.2929576379453 g
- Trans Fat 0.816396250681174 g
- Calories 151 calories
Step-by-step
- Mix flour and powdered sugar together (for crust).
- Cut butter into flour mixture (as for pie dough).
- Spray 9 x 13" baking dish with Pam nonstick spray.
- Spread crust into bottom of pan and pat lightly.
- Bake at 350 degrees for 20 minutes.
- Beat all of the topping ingredients together lightly.
- Pour over the toasted crust and bake an additional 25 minutes at 350 degrees.
- Cut into small squares.
- Be careful not to overcook or they get very crumbly. The crust should be slightly crumbly when you bite into it, but not fall apart in your hands. The topping should be the consistency of lemon meringue pie filling.
My Go-To Lemon Bar Cookies: A Recipe for Any Occasion
As a busy working mom, finding time to bake is a luxury, not a given. But when I do bake, it’s for something truly special – something that’ll bring a smile to my family's faces and maybe even a few compliments from friends. These lemon bar cookies are that recipe. They’re simple enough for a weeknight treat, yet elegant enough for a holiday gathering.
I first encountered these delightful little squares at a neighbor’s holiday party. One bite, and I was hooked. Their tangy lemon flavor, perfectly balanced sweetness, and melt-in-your-mouth texture are simply irresistible. The best part? They're surprisingly easy to make! The recipe itself is straightforward, and the results are consistently impressive. I've even added a personal touch—a little lemon zest to the crust and a simple powdered sugar glaze on top—that elevates the cookies to the next level. The zest adds a bright, aromatic dimension, while the glaze provides a touch of extra sweetness and a beautiful, glossy finish.
The key to perfect lemon bar cookies lies in the balance. The crust should be slightly crumbly, providing a delightful contrast to the creamy, tangy lemon filling. Don't overbake them! A slight crispness is ideal; if they're too dry, they’ll lose their delicate texture. I always watch them carefully during the last few minutes of baking, ensuring they achieve the perfect golden-brown hue without becoming overly browned or crumbly. And remember, these are best served at room temperature, allowing the flavors to fully meld and the texture to soften slightly.
These lemon bars have become a staple in my home, making appearances at everything from casual family dinners to more formal gatherings. They're always a hit, and the compliments are always plentiful. The simple elegance of these cookies belies their effortless preparation, making them a perfect choice for bakers of all skill levels. Whether you're a seasoned pro or a novice in the kitchen, you’ll find these lemon bars an absolute joy to make and, even more importantly, to savor.
I often adapt recipes to suit my needs and preferences. Sometimes, I’ll add a pinch of salt to enhance the flavors, or experiment with different types of citrus. But the base recipe remains my constant, a dependable foundation for deliciousness. I store these cookies in an airtight container at room temperature for a few days, or you can freeze them for longer storage. They are almost always gone before I get the chance to freeze them though! Give them a try, and I promise you won't be disappointed.
These lemon bar cookies are more than just a treat; they're a moment of joy, a taste of sunshine on a gray day, a reminder that even the simplest things in life can bring unexpected delight. So, gather your ingredients, preheat your oven, and get ready to experience the magic of homemade lemon bar cookies. You won't regret it!
Ingredients:
- 2 cups sugar
- 1 cup butter
- 1 teaspoon baking powder
- 2 cups flour
- 4 tablespoons flour
- 4 large eggs
- 1/2 cup powdered sugar
- 4 tablespoons fresh lemon juice
Instructions (summarized): Combine flour and powdered sugar for the crust, cut in butter, and press into a baking dish. Bake, then mix topping ingredients and pour over the crust before baking again. Cut into squares and enjoy!
