Sugar Cookie Lemon Bars

Why You’ll Love This Recipe

Sugar Cookie Lemon Bars combine the buttery sweetness of sugar cookies with the tangy brightness of lemon curd, creating a luscious dessert that’s both simple and irresistible. With a soft cookie base and a rich lemon topping, these bars are perfect for spring gatherings, picnics, or a zesty twist on classic comfort treats.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sugar cookie doughfresh lemon juicelemon zestsweetened condensed sugareggsall-purpose flourpowdered sugar (for dusting)

directions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan or line it with parchment paper.

Press the sugar cookie dough evenly into the bottom of the prepared pan to form the crust.

Bake the crust for 10-12 minutes, or until lightly golden but not fully cooked.

While the crust is baking, whisk together eggs, lemon juice, lemon zest, sweetened condensed sugar, and flour until smooth and well combined.

Pour the lemon mixture over the partially baked crust.

Return the pan to the oven and bake for an additional 20-25 minutes, or until the lemon layer is set and just starting to turn golden at the edges.

Let the bars cool completely at room temperature, then refrigerate for at least 1 hour before slicing.

Dust with powdered sugar before serving for an extra sweet touch.

Servings and timing

This recipe yields approximately 24 bars.Preparation time: 10 minutesInitial baking time: 10-12 minutesLemon topping baking time: 20-25 minutesCooling and chilling time: 1 hour 15 minutesTotal time: about 1 hour 50 minutes

Variations

Add a touch of vanilla extract to the lemon filling for extra depth.

Sprinkle with shredded coconut before baking for a tropical flair.

Use Meyer lemons for a slightly sweeter, floral flavor.

Top with fresh berries before serving for a colorful garnish.

storage/reheating

Store Sugar Cookie Lemon Bars in an airtight container in the refrigerator for up to 5 days.Freeze for up to 2 months with parchment between layers.Thaw in the refrigerator overnight and dust with fresh powdered sugar before serving.

FAQs

Can I use homemade sugar cookie dough?

Yes, homemade dough works perfectly and may enhance the flavor.

Why did my lemon bars crack?

Overbaking or sudden temperature changes can cause cracks. Let them cool gradually.

Do lemon bars need to be refrigerated?

Yes, due to the egg and lemon mixture, they should be stored in the fridge.

Can I make these gluten-free?

Yes, use a gluten-free sugar cookie dough and substitute a gluten-free flour blend for the filling.

Can I make them more tart?

Add extra lemon zest or reduce the sweetened condensed sugar slightly for more tang.

How long should they cool before cutting?

Allow at least an hour of chilling to get clean slices.

Do they freeze well?

Yes, they freeze beautifully. Just wrap tightly and add powdered sugar after thawing.

Can I double the recipe?

Yes, use a larger pan or make in two batches to maintain thickness.

What if I don’t have sweetened condensed sugar?

You can make your own with milk and sugar, but results may vary.

Can I serve them warm?

They’re best chilled but can be served at room temperature.

Conclusion

Sugar Cookie Lemon Bars offer a refreshing twist on a classic dessert, blending creamy citrus flavor with a buttery cookie base. Whether you’re a lemon lover or just looking for a sunny dessert to brighten your day, these bars are a guaranteed crowd-pleaser. Make a batch and watch them disappear!

Print