Originally published on “Blaise the Baker” November 6th, 2017
I LOVE anything and everything lemon! Lemon bars, lemon cookies, lemon candy, lemon brownies and did I mention lemon bars? If you browse my site you will find dozens of lemon based recipes! Well the recipe I am sharing today is also of the lemon, bar, variety and they are delicious! The base of the lemon bars are made from sugar cookie dough and the filling is foolproof! If you are looking for something new and different, these lemon bars are out of the box, unique, delicious and simple!
Sugar Cookie Crust Lemon Bars
1 roll Pillsbury sugar cookie dough
4 large eggs, beaten
1 1/2 white granulated sugar
2 tablespoons white all-purpose flour
2 tablespoons melted unsalted butter
2 tablespoons fresh lemon zest
1/3 cup fresh lemon juice
Start by preheating your oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil and spray with non-stick cooking spray containing flour.
Break up the sugar cookie dough with floured hands and sprinkle evenly into the prepared pan. Again with floured hands, press down and pat evenly to create a crust.
Bake in preheated oven for 24 minutes.
While the crust is baking combine the beaten eggs, white granulated sugar, white all-purpose flour, melted unsalted butter, fresh lemon zest and fresh lemon juice. Whisk until combined and frothy.
Pour over the hot crust and place back into the oven for 30 minutes.
Remove from the oven and allow to cool until room temperature. Wrap in aluminum foil or plastic wrap and refrigerate overnight.
When ready to serve, remove from refrigerator and lift bars out of the pan using the foil overhanging handles.
Sprinkle evenly with powdered sugar.
Cut, serve and store chilled.