Lemon Bar Cookies (Printable Version)

Soft sugar cookies filled with vibrant lemon curd and dusted with powdered sugar.

# Ingredient List:

→ Sugar cookie dough

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon fine salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - Zest of 1 lemon

→ Lemon curd

09 - 3 large egg yolks
10 - 1/2 cup granulated sugar
11 - 1/3 cup freshly squeezed lemon juice (about 2 lemons)
12 - 2 teaspoons lemon zest
13 - 4 tablespoons unsalted butter, cubed

→ Finishing

14 - 1/2 cup powdered sugar, for dusting

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
03 - In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Beat in the egg, vanilla extract, and lemon zest until fully incorporated and the mixture is smooth.
05 - Add the dry ingredients to the wet mixture in two additions, mixing until just combined; avoid overworking the dough.
06 - Scoop tablespoon-sized portions of dough and roll into balls. Arrange 2 inches apart on prepared baking sheets. Press an indentation into the center of each ball using your thumb or the back of a teaspoon.
07 - Bake for 10–12 minutes, until edges are just turning golden. Remove from oven and, while still warm, gently press the centers again to reinforce the wells. Allow cookies to cool on the baking sheet.
08 - While the cookies bake, combine egg yolks, granulated sugar, lemon juice, and lemon zest in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5–7 minutes. Remove from heat and whisk in the cubed butter until smooth. Transfer to a bowl to cool slightly.
09 - Spoon about 1 teaspoon of the warm lemon curd into the center of each cooled cookie, filling each well without overfilling.
10 - Allow the curd to set for about 15 minutes, then dust cookies generously with powdered sugar before serving or storing.

# Expert Advice:

01 -
  • There’s a playfulness in each bite: crisp edges, lush tang, velvety lemon curd, and that snowy sugar top.
  • They’re just the right amount of fancy for gatherings, but easy enough for a breezy baking session solo or with friends.
02 -
  • Rushing the curd leads to scrambled eggs instead of silky lemon—constant stirring is truly non-negotiable.
  • Letting the cookies cool on the trays makes them sturdier for filling; moving them too soon is a disaster I sadly know well.
03 -
  • Always zest the lemons before juicing—once they’re cut, zesting is impossible.
  • If your butter isn’t softened, cut it into chunks and zap it for short intervals—melting it ruins the dough’s texture.
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