Description
These lemon bar cookies are made with a soft cream cheese cookie dough, filled with sweet and tart lemon curd, and dusted with powdered sugar for a classic lemon bar flavor.
Ingredients
For the Lemon Curd:
- 1/2 cup granulated sugar
- 3 egg yolks
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 4 tbsp unsalted butter, room temperature
For the Cream Cheese Dough:
- 7 tbsp unsalted butter, room temperature
- 3.5 ounces full-fat cream cheese, room temperature
- 1 cup granulated sugar
- 1 whole large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- Powdered sugar, for rolling and dusting
Instructions
1. In a small pot, combine the sugar, egg yolks, lemon juice, and lemon zest.
2. Cook over medium-low heat for about 12 minutes, stirring constantly until the curd thickens enough to coat the back of a spoon.
3. Remove from heat and stir in the butter until smooth.
4. Set the lemon curd aside to cool completely or chill it in the refrigerator.
5. In a large bowl, cream together the butter and cream cheese until smooth and combined.
6. Add the granulated sugar and mix until light and fluffy.
7. Mix in the whole egg, egg yolk, and vanilla extract.
8. Fold in the flour, baking powder, and salt until just combined.
9. Scoop the dough into roughly 2 tablespoon portions and roll each one in powdered sugar until fully coated.
10. Place the dough balls on a parchment-lined baking tray.
11. Use the bottom of a tablespoon to press a well into the center of each dough ball.
12. Fill each well with about 1 teaspoon of the lemon curd.
13. Freeze the assembled cookies for 1-2 hours or until frozen solid.
14. Bake the cookies 2-3 inches apart on a parchment-lined baking tray at 350°F (180°C) for 12-13 minutes.
15. Allow the cookies to cool completely on a wire rack.
16. Dust with additional powdered sugar before serving.
Notes
Use a kitchen scale for the most accurate baking results.
Stir the lemon curd constantly while cooking to prevent the eggs from scrambling.
Do not let the lemon curd boil.
Allow the lemon curd to cool completely before filling the cookies.
Fresh lemons provide the best flavor for this recipe.
Store baked cookies in an airtight container at room temperature for 3-4 days.
The assembled unbaked cookie dough can be frozen for later baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg