Friday, October 11, 2013

Cookie-Crust Lemon Bars

  • 1 (18 ounce) roll refrigerated sugar cookie dough
  • 3 eggs, slightly beaten
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup fresh lemon juice
  • 2 teaspoons lemon extract
  • 1 teaspoon lemon zest
  • 1/4 cup powdered sugar


  1. Heat oven to 350°F
  2. Slice cookie dough as directed on package. Arrange slices in bottom of ungreased 13x9-inch glass pan. With lightly floured fingers, press dough evenly in pan. (Even though the cookie dough is cold/just out of the fridge, pressing it down is pretty easy. It'll take the whole roll to cover the 13x9 pan).
  3. Bake at 350°F for 15 to 20 minutes or until light golden brown.
  4. In large bowl, combine eggs, sugar, flour and baking powder; blend well. Blend together lemon juice, lemon extract and lemon zest. Add lemon mixture to egg-sugar mixture, and pour over warm crust.
  5. Bake at 350°F for an additional 20 to 30 minutes or until top is light golden brown. Cool completely. Sprinkle with powdered sugar; cut into bars.

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