Each year I get the most requests for this cookie recipe. And I have to say it is one of my favorite cookies too.
Many Lemon Bar or Lemon Cookie recipes call for lemon zest or grated lemon rind added to the cookie. I have found that the zest or rind added makes the cookie slightly tarter. Without it, the cookie is a perfect delicate lemon flavor with a delicious crust.
These cookies are best kept in the refrigerator but after tasting them they may not last long enough to worry about it. If giving as gifts, I suggest you wrap each individual cookie bar in Sarah Wrap so they store better, do not stick together and do not absorb the odor or flavors from other cookies.
|Wrap bars for storage|
- 1 ½ cups all-purpose flour
- ½ cup confectioner’s sugar
- ¾ cup butter, soften not melted
- 4 eggs, lightly beaten
- 1 ½ cups sugar
- 1 teaspoon baking powder
- ½ cup lemon juice
- 3 tablespoons all purpose flour
- Additional confectioner sugar for topping
- (½ teaspoon grated lemon rind, optional, I think they taste better without)
Making the Bars:
Combine 1 ½ cups of flour and ½ cup confectioner’s sugar.
|Mix flour and confectioner sugar|
Cut in butter with a pastry blender until crumbly.
|Cut in butter|
Press mixture firmly and evenly into a lightly greased 13 x 9-inch pan using your fingertips.
|Press into baking dish|
Bake at 350 degrees for 15 minutes or until crust is lightly
Browned around the edges.
While baking, combine eggs, sugar, baking powder, lemon juice
and 3 tablespoons flour. Add lemon rind, if desired. Mix well.
|Mix remaining ingredients|
Pour over baked crust. Bake at 350 degrees for 20 to 25 minutes or
until lightly browned and set.
|Dust top with confectioner sugar|
Cool completely. Dust top with confectioner sugar and cut into bars.
Yield: About 2 dozen
I hope your Holidays are full of love, peace, warmth and delicious treats!