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.
To make these cookies Gluten Free use GF flour.
|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
PRINT THIS RECIPE
I hope your Holidays are full of love, peace, warmth and delicious treats!