Description
Delightful lemon bar cookies combine bright lemon zest and creamy filling for a perfect balance of sweetness and tanginess.
Ingredients
- ½ cup granulated sugar
- 3 egg yolks
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 4 tbsp unsalted butter (room temperature)
- 7 tbsp unsalted butter (room temperature)
- 3.5 ounces full-fat cream cheese (room temperature)
- 1 cup granulated sugar
- 1 whole large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 tsp vanilla extract
- 1 ¾ cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- Powdered sugar (for rolling)
Instructions
- In a small pot, combine ½ cup granulated sugar, lemon juice, and egg yolks. Cook over medium-low heat for about 12 minutes, stirring constantly until thickened. Stir in 4 tbsp of unsalted butter and allow to cool.
- In a large bowl, cream together 7 tbsp unsalted butter and the cream cheese until smooth.
- Add in 1 cup granulated sugar and mix until fluffy. Add the whole egg, additional egg yolk, and vanilla extract; stir to incorporate.
- Fold in 1 ¾ cup all-purpose flour, baking powder, and salt until combined.
- Use a cookie scoop to make balls, roll in powdered sugar, and place on a parchment-lined tray.
- Create a well in the center of each cookie and fill with lemon curd.
- Freeze the cookies for 1-2 hours, then bake at 350°F for 12-13 minutes.
- Let cool on a wire rack and dust with powdered sugar before serving.
Notes
Using fresh lemon juice and zest enhances flavor; refrigerate dough before baking to improve texture.