Delight your taste buds with these zesty and creamy lemon bar cookies, a treat that combines the tang of lemon with the rich, chewy texture of cookies. Featuring a buttery cookie base infused with lemon essence and topped with a silky homemade lemon curd, these cookies are a sensational dessert for any occasion.
What Are Lemon Bar Cookies?
Lemon bar cookies are a hybrid between classic lemon bars and chewy cookies. They have the familiar tangy sweetness of lemon bars but in a portable, bite-sized cookie form. The cookies feature a soft dough made from butter and cream cheese, providing a creamy, melt-in-your-mouth experience. The highlight, however, is the luscious lemon curd that pools in the center, delivering a burst of citrusy goodness with every bite.
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday baking staples and fresh lemons for the best flavor.
- Burst of Citrus Flavor: Enhanced with both lemon zest and lemon extract.
- Irresistible Texture: Chewy cookies with a creamy lemon center.
- Customizable: Add powdered sugar on top or adjust the tanginess to your preference.
Essential Ingredients
For the Lemon Curd:
- Granulated Sugar: Sweetens the curd without overpowering the tart lemon flavor.
- Egg Yolks: Create a creamy, custard-like texture.
- Fresh Lemons: Use both the juice and zest for maximum citrus impact.
- Unsalted Butter: Adds a rich, silky finish.
For the Cookies:
- All-Purpose Flour: Provides structure to the cookies.
- Cornstarch: The secret to soft, thick cookies.
- Baking Powder: Ensures a light, fluffy texture.
- Unsalted Butter: Creamy and flavorful; allows control of salt levels.
- Cream Cheese: Enhances the cookie’s softness and flavor.
- Granulated Sugar: Sweetener that balances the tanginess.
- Egg and Egg Yolk: Helps bind the dough while adding richness.
- Lemon Extract: Optional, but highly recommended for an extra punch of lemony flavor.
For Coating:
- Granulated Sugar: Helps prevent dough from sticking.
- Powdered Sugar: Adds a final touch of sweetness and aesthetic appeal.
Tips for the Best Lemon Curd
- Use Fresh Lemons: Avoid bottled juice for a fresher, vibrant flavor.
- Whisk Before Heating: Combining all ingredients beforehand ensures a smooth texture.
- Low Heat is Key: Prevents curd from splitting or overcooking.
- Strain for Smoothness: Optional, but removes zest for a flawless finish.
- Quick Cooling: Use a shallow dish to cool faster and cover with plastic wrap to avoid skin formation.
Why Cream Cheese Matters in Cookies
The addition of cream cheese to cookie dough transforms the texture, making it softer and denser. It also imparts a slight tang that perfectly complements the lemon flavor, ensuring every bite is irresistibly creamy and moist.
Lemon Bar Cookies Recipe
These Lemon Bar Cookies are an all-time favorite treat! Featuring a thick, buttery cookie base made with a creamy blend of butter and cream cheese, they are elevated by a luscious, homemade lemon curd filling that bursts with vibrant citrus flavor.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour 42 minutes
Ingredients
Lemon Curd:
- ½ cup (100g) granulated sugar
- 3 large egg yolks
- 3 tbsp fresh lemon zest (from 2 large lemons)
- ¼ cup (60 mL) fresh lemon juice (from 2-3 lemons)
- ¼ cup (57g) cold, cubed unsalted butter
Cookies:
- 2 ¼ cups (282g) all-purpose flour
- 1 tbsp cornstarch
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup (113g) unsalted butter, softened
- 1 (8 oz) package (226g) cream cheese, softened
- 1 ½ cups (300g) granulated sugar
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
- 1 tsp lemon extract (optional)
Coating:
- ½ cup (100g) granulated sugar
- 1 cup (120g) powdered sugar
Step-by-Step Instructions
Lemon Curd:
- In a saucepan, whisk together sugar and egg yolks until smooth. Add lemon zest and juice, mixing thoroughly.
- Heat over low-medium, stirring constantly until thickened and bubbling. Use a thermometer to reach 170°F.
- Remove from heat and stir in butter until fully melted.
- Transfer to a shallow bowl, cover with plastic wrap pressed directly onto the curd, and cool for 1-2 hours.
Cookies:
- Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- Whisk together flour, cornstarch, baking powder, and salt in a medium bowl.
- In a large bowl, beat butter and cream cheese until smooth. Add sugar and mix until fluffy (about 2 minutes).
- Mix in egg, egg yolk, and optional lemon extract until combined. Gradually add dry ingredients, forming a thick, sticky dough.
- Scoop dough (about 3 tbsp per cookie) and coat in granulated sugar, then powdered sugar. Roll into balls and place on prepared sheets, spacing 3 inches apart.
- Use a rounded tablespoon to press an indent in each cookie. Fill with a teaspoon of cooled lemon curd.
- Bake for 11-12 minutes, until set and curd is bubbling. Cool on sheets for 5 minutes before transferring to a rack.
Enjoy Your Lemon Bar Cookies!
Dust with extra powdered sugar for a decorative touch. Perfect with tea, coffee, or as a sweet snack.
