Lemon Cookie Bars

5 from 3 votes

You'll love these bright and tangy Lemon Cookie Bars with a buttery shortbread crust, topped with luscious, melt in your mouth lemon filling.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Diet: Low Lactose

Servings: squares

Author: Bailey

Preheat the oven to 350°F Line the bottom and sides of a 9x13 glass baking dish with parchment paper, leaving an overhang on the sides to lift the finished bars out. Set aside.
Make the shortbread crust. Mix softened butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick and a bit crumbly.
Press it down firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 22-25 minutes or until the edges are slightly browned. Remove from the oven. Gently poke some holes in the crust with a fork.
Make the lemon curd. Using a mesh stainer, sift the flour and the sugar to help prevent clumping. Whisk in the eggs, then the lemon juice until completely combined.
Pour the lemon curd over the warm crust. Bake the bars for 22-24 minutes or until the center is relatively set and no longer jiggles. (Give the pan a little shake with an oven mitt to test.) It's okay if they are still slightly jiggly, they will set in the refrigerator more.
Remove bars from the oven and cool completely at room temperature. I usually cool them for about 1 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.
Dust with confectioners’ sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut. Enjoy!

Be sure to only use fresh lemon juice! Lemons are the star ingredient.
Use Parchment. The parchment paper makes it very easy to remove from the pan but in a pinch you can use foil instead.
Don't Overcook! if your bars seem not quite done when you pull them from the oven. They will continue to set as they cool down.
Lemon bars are a great make ahead dessert. Cut then freeze on a baking try. Wrap individually and store in your freezer for up to three months. You can wait and dust with powdered sugar before serving.
Store in an airtight container for up to 6 days in the fridge or freeze for up to 2 months.