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–+ servings

Lemon Bar Cookies

These lemon bar cookies are my favorite cookie of all time. They are a thick cookie made with a combination of cream cheese and butter, and filled with homemade lemon curd.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling time 1 hour
Total Time 1 hour 42 minutes
Servings 22 cookies

Equipment

  • Stand/handheld mixer

Ingredients
 

Lemon Curd

  • ½ cup (100 grams) granulated sugar
  • 3 egg yolks
  • 3 tbsp lemon zest about 2 large lemons
  • ¼ cup (60 mL) fresh lemon juice about 2-3 large lemons
  • ¼ cup (57 grams) unsalted butter cold and cubed

Cookie

  • 2 ¼ cups (282 grams) all purpose flour
  • 1 tbsp cornstarch
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup (113 grams) unsalted butter room temperature
  • 1 8 oz package (226 grams) cream cheese room temperature
  • 1 ½ cups (300 grams) granulated sugar
  • 1 egg room temperature
  • 1 egg yolk room temperature
  • 1 tsp lemon extract optional, but adds a lovely lemon flavor to the cookie!

Cookie Coating

  • ½ cup (100 grams) granulated sugar
  • 1 cup (120 grams) powdered sugar

Instructions

Lemon Curd

  • In a medium sauce pan, combine the granulated sugar and egg yolks. Whisk them together until smooth and combined. Add the lemon zest and lemon juice and whisk until combined.
  • Place the pan over the stove on low-medium heat and stir constantly while it heats up. The mixture will begin to thicken and bubble. Once it begins to bubble, it should be done. If you have a thermometer, it should be about 170 degrees Fahrenheit.
  • Remove from the heat and add the cubed butter. Stir until the butter has completely melted and the mixture is combined.
  • Pour the lemon curd into a wide and shallow bowl (this will help it cool faster). Cover it with cling wrap/tin foil that is placed directly onto the curd. This will prevent a film on the top of the lemon curd from forming. Let it cool for 1-2 hours.

Cookie

  • Once the curd is cool and set, make the cookie dough. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a baking sheet with parchment paper.
  • In a medium-sized bowl, whisk together the flour, cornstarch, baking powder and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter and cream cheese together on medium-high speed until smooth and no lumps remain. Add the granulated sugar and beat on medium-high speed until combined, about 2 minutes.
  • Add the egg, egg yolk and lemon extract and mix on low-medium speed until combined. Add the dry ingredients and mix on low speed until a dough forms. It will be thick and sticky.
  • Fill a small bowl with granulated sugar and another small bowl with powdered sugar.
  • Using a large cookie scoop, approximately 3 tablespoons, scoop the cookie dough and immediately place it in the granulated sugar. Toss to coat - immediately placing the scooped cookie dough into the granulated sugar will prevent the dough from sticking to your hands.
  • Roll the dough into a ball and toss in the powdered sugar - coat it generously. Place on the lined baking sheet, spacing the cookies about 3 inches apart. The cookies will spread in the oven.
  • Using a rounded tablespoon, press the bottom of the tablespoon into each cookie until it forms a round indent. Place a heaping teaspoon of curd into the indent. Bake the cookies for 11-12 minutes until the cookies are set and the curd is bubbling up. It will set when the cookies are cooling.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Dust with additional powdered sugar if desired. Enjoy!
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