Makes about 3 dozen cookies
These are the best lemon bar cookies I ever tasted, and most people agree. The crust is a buttery shortbread and the filling has an intense, tangy lemon flavor. The recipe came from my mother and the only thing I changed was to add some grated lemon rind for even more flavor. Make these cookies for a family dessert or a potluck event.
- 1 cup (2 sticks) butter, preferably unsalted, room temperature
- 1/2 cup confectioners' (powdered) sugar
- 2 cups all-purpose flour
- 4 large eggs, room temperature
- 2 cups granulated sugar
- Dash salt
- Lemon juice with pulp to equal 4 tablespoons (see notes below)
- Grated rind from 1/2 lemon
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For the crust, preheat oven to 350° F. In a medium bowl, mix the butter, confectioners' sugar and flour with your hands just until blended, similar to pie crust dough. Pat into an ungreased 13x9x2-inch baking pan. Bake for 15 minutes. Remove from oven and cool partially before adding the topping.
For the lemon topping, mix together the eggs, sugar, salt, lemon juice and grated rind. Beat with spoon or whisk until well blended and the sugar is dissolved. Pour over partially cooled crust. Return to oven and bake 20 minutes or until the topping is set. Cool on rack. Cut into bars. Cover and store in the refrigerator until serving.
Notes: It is important that you measure the lemon juice with the pulp added, not before you add the pulp. Generally speaking, the amount of pulp that naturally comes out of the lemon when it is reamed is sufficient. Do not forget to remove the seeds. This cookie must be stored in the refrigerator and will last up to five days.