Introduction

Lemon Bar Cookies are a delightful twist on traditional lemon bars, featuring a creamy lemon curd center nestled inside soft, cream cheese dough. These cookies strike the perfect balance of tangy and sweet, making them an irresistible treat for any occasion.

A small stack of four round cookies is shown, each with a cracked white powdered sugar outer layer and a soft texture. The top cookie has a bright yellow jam filling visible in the center, giving a slightly shiny and smooth look. The cookies are thick and slightly crumbly with a rough surface, placed on a white marbled texture. In the background, more similar cookies and a blurred glass of yellow drink can be seen. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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

Instructions

Step 1: In a small pot, combine the sugar, lemon juice, egg yolks, and lemon zest. Cook over medium-low heat, stirring constantly for about 12 minutes until the curd becomes a vibrant yellow and thick enough to coat the back of a spoon.
Step 2: Remove from heat and stir in the butter until fully melted and incorporated. Pour the lemon curd into a bowl and set aside to cool completely. For faster cooling, place it in the refrigerator.
Step 3: In a large bowl, cream together the butter and cream cheese until smooth and combined.
Step 4: Add the sugar and mix until fluffy and well combined.
Step 5: Mix in the whole egg, egg yolk, and vanilla extract until smooth.
Step 6: Fold in the flour, baking powder, and salt just until the dough comes together.
Step 7: Using a standard cookie scoop or spoon (about 2 tablespoons), scoop dough and drop each into a bowl of powdered sugar. Toss to coat completely.
Step 8: Place the coated dough balls on a parchment-lined baking sheet. Press the top of each ball gently with the bottom of a tablespoon to create a small well.
Step 9: Fill each well with about one teaspoon of the cooled lemon curd.
Step 10: Freeze the prepared cookies for 1-2 hours until frozen solid.
Step 11: Preheat the oven to 350°F (180°C). Space the cookies 2-3 inches apart on the parchment-lined tray and bake for 12-13 minutes until lightly golden around the edges.
Step 12: Let cookies cool completely on a wire rack. Dust with additional powdered sugar before serving and enjoy!

Tips & Variations

Use freshly grated lemon zest for a brighter, more vibrant flavor in the lemon curd.
For a more intense lemon flavor, add a teaspoon of lemon extract to the cream cheese dough.
Swap out half the all-purpose flour for almond flour to add a subtle nutty taste and tender texture.
If you prefer a thicker lemon curd, cook it a little longer but be careful not to scramble the eggs.

Storage

Store the lemon bar cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week or freeze for up to 3 months. Reheat briefly in a warm oven to refresh the texture before serving.

How to Serve

The image shows several round lemon cookies with crumbly light yellow edges covered in a light layer of white powdered sugar, each cookie has a shiny, smooth, bright yellow lemon curd filling in the center, all cookies are placed on a light brown parchment paper with one cookie in front partially bitten, revealing a soft texture inside. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd ahead of time?

Yes, the lemon curd can be made a day or two in advance. Keep it covered in the refrigerator and bring to room temperature before using.

What can I substitute for cream cheese if I don’t have any?

You can use mascarpone or ricotta as a substitute, but the texture may be slightly different. The cookies might be less tangy but still delicious.