Tangy Lemon Squares Bar Cookies

Excellent, yet easy, lemon bar cookie. Tart and sweet, just like Grandma used to make.

Prep Time20

Cook Time40

Total Time1

Course: Cookies, Dessert

Cuisine: American

Keyword: lemon bars, lemon cookies

Servings:

Calories: 87kcal

Author: Kathy Owen

1 lemon (juice only, about ¼ cup)
9 tablespoons unsalted butter (cool and firm, but not hard)
½ cup powdered sugar
1-½ cups all purpose unbleached flour (or Bob's Red Mill Gluten Free 1-to-1 All Purpose Baking Flour for gluten free)

Get Recipe Ingredients

Heat oven to 350F degrees.
Cream together the juice of one lemon, butter, ½ cup powdered sugar, and 1 ½ cups flour until the dough is mixed but still a little crumbly.
Press the dough into a 9" x 13" ungreased cake pan.
Bake at 350F degrees for 25 minutes, until the cookie has browned slightly.
Remove from oven and add Layer 2 on the top.

While the cookie base is baking, mix thoroughly the juice and zest of one lemon, eggs, granulated sugar and 3 tablespoons flour.
When the cookie base is baked, pour the mixture for Layer 2 over the top of the cookie crust. There is no need to cool it first.
Return the pan to the oven and bake for 20 minutes until the filling is set and staring to brown.
Remove pan from oven and let cookies cool.

Using a sieve, sprinkle a tiny bit of powdered sugar over the top of the cooled Lemon Squares.
Cut into 2" squares to serve.

Note: You can make these cookies gluten free by simply substituting a good gluten free baking flour for the all purpose wheat flour.