Ingredients for Cookie Crust Lemon Bars
- Refrigerated Sugar Cookie Dough
- 3 large eggs
- 1 cup granulated sugar
- All Purpose Flour
- 1 teaspoon baking powder
- Fresh Lemon Juice
- 1 tablespoon lemon extract
- Zest of 2 lemons
- Powdered sugar, for dusting
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How to Make Cookie Crust Lemon Bars
- Preheat oven to 350°F (175°C).
- Unroll and slice refrigerated sugar cookie dough according to package directions.
- Arrange cookie dough slices in the bottom of an ungreased 13x9 inch baking pan.
- Using lightly floured fingers, firmly press the cookie dough into an even layer, covering the entire bottom of the pan.
- Bake for 15-20 minutes, or until the crust is lightly golden brown.
- In a large bowl, whisk together 3 large eggs, 1 cup granulated sugar, 1/2 cup all-purpose flour, and 1 teaspoon baking powder until smooth.
- In a separate small bowl, whisk together 1/2 cup fresh lemon juice, 1 tablespoon lemon extract, and the zest of 2 lemons.
- Gradually pour the lemon mixture into the egg mixture, whisking constantly until well combined.
- Pour the lemon mixture evenly over the warm cookie crust.
- Bake for an additional 20-30 minutes, or until the lemon filling is set and lightly golden brown.
- Let the lemon bars cool completely in the pan before refrigerating for at least 2 hours to allow the filling to fully set.
- Once chilled, sprinkle generously with powdered sugar.
- Cut into bars and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
38g
Fat
4g
Carbs
5g
