Best Lemon Bar Cookies Recipes

LEMON SQUARES/LEMON BAR COOKIES

Steps:

• Preheat oven to 350°F. Blend the butter, flour, powdered sugar and lemon peel.
• Spread in a 9 X 9 inch UNGREASED pan.
• Bake for 10 minutes.
• Combine the rest of the ingredients, (not the powdered sugar), and pour over the baked mixture.
• Bake an additional 30 minutes.
• Sprinkle powdered sugar of the top when out of the oven.
• Loosen the sides with the sharp point of a knife.
• Let the cake cool and then cut it into squares.
• These can be refrigerated, but should be removed about 1/2 hour before serving to bring to room temperature.

LOVELY LEMON BAR COOKIES

Steps:

• Preheat over to 350 degrees, rack in middle position.
• Grease a 9 x 13 pan.
• Cut each stick of butter into eight pieces.
• Zoop it up with the flour and powdered sugar in a food processor until it looks like coarse cornmeal (just like the first step in making a piecrust).
• Spread it out in a greased 9 x 13 pan and pat it down with your hands.
• Bake at 350 degrees for 15 to 20 minutes or until golden around the edges.
• Remove from oven - but don't turn the oven off!
• Mix eggs with white sugar.
• Add lemon juice & zest if you want to use it.
• Add salt and baking powder and mix.
• Add flour and mix thoroughly. (This will be runny - it's supposed to be.).
• Pour this mixture on top of the pan you just baked.
• Stick it back into the oven.
• Bake at 350 degrees for another 30-35 minutes.
• Remove from oven and sprinkle on additional powdered sugar.
• Let cool thoroughly and cut into brownie-sized bars.

LEMON COCONUT BAR COOKIES

Steps:

• Preheat oven to 350°.
• To prepare cookies, lightly spoon flour into a dry measuring cup level with a knife. Combine flour and granulated sugar in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
• Press mixture into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 10 minutes.
• Combine brown sugar, 3 tablespoons juice, and eggs in a medium bowl, stir ring with a whisk. Stir in coconut pour evenly into pan. Bake an additional 25 minutes or until set.
• To prepare glaze, combine powdered sugar, rind, and 2 tablespoons juice, stir ring with a whisk. Spread glaze evenly over cookies. Cool completely in pan on a wire rack. Cut cookies into squares.

LEMON BAR COOKIES

Steps:

• Mix flour and powdered sugar together (for crust).
• Cut butter into flour mixture (as for pie dough).
• Spray 9 x 13" baking dish with Pam nonstick spray.
• Spread crust into bottom of pan and pat lightly.
• Bake at 350° for 20 minutes.
• Beat all of the topping ingredients together lightly.
• Pour over the toasted crust and bake an additional 25 minutes at 350°.
• Cut into small squares.
• Be careful not to overcook or they get very crumbly. The crust should be slightly crumbly when you bite into it, but not fall apart in your hands. The topping should be the consistency of lemon meringue pie filling.

LOVELY LEMON BAR COOKIES

Steps:

• 1. Preheat oven to 350 F 2. Cut each stick of butter into 8 pieces. Combine in food processor with 2 cups flour and confectioners' sugar until mixture looks like coarse cornmeal. 3. Spread into greased 9-by-13 inch pan and pat down with your hands. 4. Bake for 15 to 20 minutes, or until crust is golden around the edges. Remove from oven. 5. In bowl, mix eggs with granulated sugar using hand mixer. Add lemon juice, zest, salt and baking powder; mix. Add remaining 1/4 cup flour and mix thoroughly (it will be runny). 6. pour mixture over crust and bake 30 to 35 minutes more. Remove from oven and sprinkle with confectioners' sugar. 7. Let cool and cut into bars.