why make this recipe
Lemon Bar Cookies are bright and tasty. They mix soft cookie dough with a tangy lemon curd center. These cookies are great for a quick treat, a party, or when you want a fresh dessert.
introduction
This recipe makes soft, creamy cookies with a lemon curd center. The dough is simple and uses butter and cream cheese for a tender bite. The lemon curd adds bright flavor. If you like lemon dishes, this matches well with other quick lemon meals like 30-minute lemon chicken.
how to make Lemon Bar Cookies
Follow the steps below. Work in a clean kitchen and use room temperature eggs and butter for best results. Chill the dough and curd as the recipe says so the cookies keep their shape and the curd stays inside.
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, ¼ tsp salt, powdered sugar (for rolling)
Directions :
- In a small pot, combine the sugar, egg yolks, and lemon juice.
- 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 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 cream cheese until combined.
- Pour in the 1 cup sugar and mix until fully combined and fluffy.
- Mix in the whole egg, the extra egg yolk, and 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 them at room temperature. Put cookies on a plate and dust with extra powdered sugar. They pair well with coffee, tea, or a light salad for a small lunch. For a cookie board, add plain shortbread or an almond cookies recipe to give variety.
how to store Lemon Bar Cookies
Store in an airtight container at room temperature for 2 days. For longer storage, keep them in the fridge up to 1 week. You can also freeze baked cookies for up to 2 months; thaw them at room temperature before serving.
tips to make Lemon Bar Cookies
- Use room temperature butter, eggs, and cream cheese for smooth dough.
- Chill the filled dough balls so the curd does not leak while baking.
- Do not overmix the flour; mix until just combined for tender cookies.
- Measure flour by spooning it into the cup and leveling it off.
- If curd is too thin, cook a little longer until it coats the spoon.
variation (if any)
- Make a lime version: swap lemon juice and zest for lime.
- Add finely chopped lemon zest to the dough for more flavor.
- Use a jam or chocolate ganache instead of lemon curd for different fillings.
FAQs
Q: Can I make the lemon curd ahead of time?
A: Yes. Make it a day ahead and keep it in the fridge. Bring it to cool room temp before using.
Q: Can I freeze unbaked cookies?
A: Yes. Freeze them on the tray until solid, then store in a bag. Bake from frozen, adding a minute or two to the bake time.
Q: Why did my curd break or look gritty?
A: That can happen if it cooks too hot or too fast. Cook on low heat and stir constantly to keep it smooth.
Q: Can I use low-fat cream cheese?
A: You can, but full-fat gives the best texture and flavor.
Q: How can I stop filling from leaking?
A: Make sure the dough is chilled and the curd is thick before filling. Freeze filled cookies before baking.
Conclusion
These Lemon Bar Cookies make a bright, simple dessert with a soft cookie and tangy center. For a similar lemon cookie idea and step-by-step photos, see Easy Lemon Bar Cookies – Cambrea Bakes, and for another filled cookie cup idea, check Lemon Bar Cookie Cups Recipe | Barbara Bakes.
Lemon Bar Cookies
Ingredients
Method
- In a small pot, combine the sugar, egg yolks, and lemon juice.
- 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 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 cream cheese until combined.
- Pour in the 1 cup sugar and mix until fully combined and fluffy.
- Mix in the whole egg, the extra egg yolk, and 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!