Sugar Cookie Lemon Bars
Easy sugar cookie lemon bars made with cookie mix crust, lemon juice, and zest. A sweet, tangy treat to chill and slice.
Servings: 24
Calories: 87kcal
Ingredients
- 1 17.5 ounce bag sugar cookie mix , I used Betty Crocker
- 2 Tablespoons all-purpose flour
- 1/2 cup cold butter
Lemon Filling
- 3 eggs , slightly beaten
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup lemon juice , freshly squeezed
- 2 teaspoons lemon extract
- 1 teaspoon lemon zest
- 1/4 cup powdered sugar
Instructions
- Heat oven to 350°F. Line 13x9-inch pan with parchment paper leaving some overhang to remove bars for easier serving if you would like.
- In large bowl, stir cookie mix and 2 tablespoons flour. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Press mixture in bottom of pan. Bake 13 to 15 minutes or until edges are lightly browned.
- In large bowl, combine eggs, sugar, flour and baking powder; blend well.
- Blend together lemon juice, lemon extract and lemon zest. Add lemon mixture to egg-sugar mixture, and pour over warm crust.
- Bake at 350°F for an additional 20 to 30 minutes or until top is light golden brown. Cool completely then chill in the refrigerator for 2 hours.
- Before serving, sprinkle with powdered sugar; cut into bars.
Notes
I cut into 6 rows then 4 slices.
Store bars in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 87kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 56mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 148IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.2mg