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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 36 |
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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. 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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