Description
A refreshing dessert that pairs a soft sugar cookie crust with tangy lemon curd topping, perfect for spring and summer occasions.
Ingredients
Scale
- 1 package sugar cookie dough
- 3/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 can (14 oz) sweetened condensed milk [Discrepancy: article says “sweetened condensed sugar” which appears to be a typo]
- 4 large eggs
- 1/4 cup all-purpose flour
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Lightly grease or line a 9×13-inch baking pan with parchment paper.
- Press sugar cookie dough evenly into the bottom of the pan to form the crust.
- Bake crust for 10-12 minutes, until lightly golden but not fully baked.
- While crust bakes, whisk together eggs, lemon juice, lemon zest, sweetened condensed milk, and flour until smooth.
- Pour lemon mixture over the crust.
- Return to oven and bake for 20-25 minutes until the lemon layer is set and just golden at the edges.
- Cool completely at room temperature, then refrigerate at least 1 hour before slicing.
- Dust with powdered sugar before serving.
Notes
- Add a touch of vanilla extract for extra depth.
- Sprinkle with shredded coconut before baking for a tropical touch.
- Use Meyer lemons for a sweeter, floral flavor.
- Top with fresh berries for a colorful garnish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 18g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg