Description
These Lemon Bar Cookies are made with a soft cream cheese cookie dough, filled with sweet and tangy lemon curd, and dusted with powdered sugar for a dessert that tastes just like classic lemon bars.
Ingredients
For the Lemon Curd:
- 1/2 cup granulated sugar
- 3 egg yolks
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons unsalted butter, room temperature
For the Cream Cheese Dough:
- 7 tablespoons 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 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Powdered sugar, for rolling and dusting
Instructions
1. In a small saucepan, combine the granulated sugar, egg yolks, lemon juice, and lemon zest for the lemon curd.
2. Cook over medium-low heat for about 12 minutes, stirring constantly, until thickened and able to coat the back of a spoon.
3. Remove from the heat and stir in the butter until smooth. Let the lemon curd cool completely.
4. In a large mixing bowl, cream together the butter and cream cheese until smooth.
5. Add the sugar and beat until light and fluffy.
6. Mix in the whole egg, egg yolk, and vanilla extract until combined.
7. Fold in the flour, baking powder, and salt until just incorporated.
8. Scoop the dough into 2-tablespoon portions and roll each ball in powdered sugar until fully coated.
9. Place the dough balls on a parchment-lined baking sheet.
10. Use the bottom of a tablespoon to create a well in the center of each dough ball.
11. Fill each well with 1 teaspoon of lemon curd.
12. Freeze the assembled cookies for 1-2 hours or until solid.
13. Preheat the oven to 350°F (180°C).
14. Bake the cookies 2-3 inches apart for 12-13 minutes.
15. Allow the cookies to cool completely on a wire rack, then dust with more powdered sugar before serving.
Notes
Use a kitchen scale for the most accurate baking results.
Stir the lemon curd constantly while cooking to prevent the eggs from scrambling.
Do not allow the lemon curd to boil.
Cool the lemon curd completely before filling the cookies.
Full-fat cream cheese provides the best texture and flavor.
Fresh lemon juice is recommended for the brightest flavor.
Store baked cookies in an airtight container at room temperature for 3-4 days.
The unbaked cookie dough can be frozen before baking for later use.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 52mg