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Nutrition Facts
Serving Size 1 (29g) Recipe makes 36 servings
Calories 97
Calories from Fat 30		(31%)
Amount Per Serving		%DV
	Total Fat 3.4g	5%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 21mg		7%
Sodium 75mg		3%
Potassium 32mg		0%
Total Carbohydrate 15.8g		5%
	Dietary Fiber 0.1g	0%
	Sugars 9.5g
Protein 1.2g		2%
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Comfort Food Dinner

ms_bold

Cookie-Crust Lemon Bars

Recipe #182413 | 1 hour | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: newspapergal
Aug 21, 2006

This recipe combines two of my DH's favorite desserts — sugar cookies and lemon bars. Using packaged cookie dough makes this come together really quickly. I adapted this from a recipe I got in an email, and love the result of the three different sources of tart-lemonness.

SERVES 36 (change servings and units)

Ingredients

1 (18 ounce) roll refrigerated sugar cookie dough
3 eggs, slightly beaten
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 cup fresh lemon juice
2 teaspoons lemon extract
1 teaspoon lemon zest
1/4 cup powdered sugar

Directions

1
Heat oven to 350°F
2
Slice cookie dough as directed on package. Arrange slices in bottom of ungreased 13x9-inch glass pan. With lightly floured fingers, press dough evenly in pan. (Even though the cookie dough is cold/just out of the fridge, pressing it down is pretty easy. It'll take the whole roll to cover the 13x9 pan).
3
Bake at 350°F for 15 to 20 minutes or until light golden brown.
4
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.
5
Bake at 350°F for an additional 20 to 30 minutes or until top is light golden brown. Cool completely. Sprinkle with powdered sugar; cut into bars.

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Featured Reviews for This Recipe

From: ms_bold

On Jan 22, 2007

These lemon bars couldn't be easier, and are very good. I like how the cookie dough crust isn't as crumbly as a traditional graham cracker one. The sugar cookie is a good match to the lemon. I used extra lemon zest and extract for lots of lemon flavor. These are a winner.

1 person found this review helpful

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From: *Pixie*

On Sep 10, 2007

Excellent, excellent squares! You have no idea how fast these vanished! Everyone was going back for seconds, thirds and fourths! I used The Ultimate Sugar Cookies instead of the refrigerated dough and I had enough extra to make a pan of cookies plus put a crumbled cookie dough topping on these (I added it after the lemon mixture had baked for about 10 minutes). Definitely a keeper!

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From: Roggins

On Aug 3, 2007

I messed this up, and it was still delicious! Instead of pouring the lemon mixture on warm crust, as the directions specifically stated, I poured it on hot crust right out of the oven. The crust rose up and split like an earthquake, so parts of the dessert had no crust at all - the lemon soaked through to the bottom of the pan. Thankfully, I was able to salvage most of it. So, don't make my mistake - be patient and let the crust cool a little first. They really are wonderful lemon bars!!!

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