Lemon Bar Cookies

Lemon bar cookies pair a buttery shortbread crust with a smooth, bright lemon filling baked until the center has only a slight wobble. Chill them before cutting into 16 squares and dusting with powdered sugar.

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Prep Time 20

Cook Time 43

Chilling 2

Total Time 3 3

Servings: 16 servings

Course: Dessert

Cuisine: American

Calories: 148

Ingredients Equipment Method Notes

Ingredients

For the shortbread crust

0.5 cup unsalted butter softened
0.25 cup powdered sugar
1 cup all-purpose flour
0.25 tsp salt fine

For the lemon filling

2 eggs large
1 cup granulated sugar
2 tbsp all-purpose flour
2 lemons medium, finely zested and juiced (use 1/4 cup juice)

For the topping

1 tbsp powdered sugar

Equipment

1 8x8-inch baking pan

Method

Prepare the pan

Heat the oven to 350°F.
Lightly grease an 8x8-inch baking pan.
Line the pan with parchment paper, leaving an overhang on two sides.

Make the crust

Beat the softened butter and 1/4 cup powdered sugar until creamy.
Mix in the flour and salt just until a soft dough forms.
Press the dough evenly into the prepared pan.
Bake for 18–22 minutes, until the edges are lightly golden.

Make the filling

While the crust bakes, whisk the eggs and granulated sugar until smooth.
Whisk in the flour.
Whisk in the lemon juice and zest.
Pour the filling over the hot crust.
Bake for 20–25 minutes, until the edges are set, the center has only a slight wobble, and the center reaches 160°F.

Cool and serve

Cool completely in the pan.
Refrigerate for at least 2 hours.
Lift the cookies out using the parchment.
Cut into 16 squares.
Dust with the remaining powdered sugar.

Notes

For clean cuts, chill the cookies completely before slicing. Refrigerate in an airtight container for up to 5 days; freeze for up to 3 months. For a gluten-free version, substitute a 1:1 gluten-free all-purpose flour blend.