Category: Christmas

These luscious cookies hold special memories for me. My maternal grandmother, whom we called Nama, always whipped them up whenever we visited her in Tucson (she actually called them Lemon Love Notes!). They were so delicious, that we insisted Mom recreate them for us back home. And the tradition continues! Every time I serve these cookies, they vanish in a flash, with at least one person inevitably asking for the recipe. Here’s what makes this lemon bar recipe stand out:

• Balanced flavors. I find lemon bar cookies are often too lemony or too sugary. Nama’s recipe achieves just the right balance between sweet and tart, ensuring every bite is just right.
• More zesty lemon flavor. Adding fresh lemon zest alongside lemon juice infuses the bars with an extra layer of citrusy depth.
• Lighter filling. Unlike denser, more stiff lemon bars, ours offer a lighter lemon filling, thanks to the addition of baking powder. Its leavening action subtly lifts the filling during baking.
• Frosted topping. Versus most other lemon bars that are topped with powdered sugar, Nama’s lemon bars stand out with a delectable frosting. This elegant finish not only adds a creamy richness but also complements the tangy lemon flavor perfectly.
• Easy to prepare. Nama’s easy-to-follow recipe guarantees consistent results every time.
• Crowd pleaser. Whether you’re serving a family gathering or a party with friends, these lemon bars are guaranteed to be a hit with everyone, young and old alike.

Here are the key ingredients you’ll need to create these bright, refreshing lemon bars from scratch (quantities are provided in the recipe card below):

Cookie crust

• Butter – Nama, mom and I all use salted butter for the best taste. If you opt for unsalted butter, add 1/4 teaspoon salt
• Powdered (Confectioners’) sugar
• All-purpose flour

Lemon filling

• Large eggs
• Granulated sugar
• Lemons – I recommend using regular lemons and not Meyer, as the latter’s lower acidic content results in less tangy flavor, making the cookies bland
• Baking powder – don’t skip as this is the key to making the filling lighter.
• Table salt

Frosting

• Butter, salted
• Powdered (Confectioners’) sugar
• Whole milk – you can substitute 2% milk
• Vanilla extract

Follow these simple steps to achieve a delicious cookie-like crust and a luscious lemon filling:

A. Preheat oven and prep pan (if needed)

Preheat oven to 325 degrees. You have the option to use a 7 by 11-inch glass baking dish as is or line it with two pieces of parchment paper, placed crosswise. (I don’t recommend using a metal pan.) The paper will make it easier to remove the cookies from the pan, but you will not get those lightly browned chewy edges.

B. Cookie crust

1. Combine butter and sugar.
   With an electric mixer fitted with the paddle attachment, blend together the butter and powdered sugar until smooth, fluffy, and light in color, around 3 to 4 minutes. 
2. Add flour.
   Add the flour and mix just the mixture starts to form clumps. Don’t overmix. 
3. Press into pan.
   Press dough into the bottom of the prepared baking pan, in an even layer. 
4. Bake.
   Bake for 15 minutes. Remove from oven and set aside (don’t turn the oven off).

C. Lemon filling

1. Combine eggs and sugar.
   Again with the electric mixer, beat the eggs and sugar together just until light in color and well blended. 
2. Add remaining ingredients; blend.
   Add the lemon juice, lemon zest, baking powder and salt and blend until just mixed. 
3. Add to crust.
   Spread the lemon mixture over top of baked crust.
4. Bake.
   Bake for 20 to 25 minutes or until set – gently press the top with your finger to test. (Lemon filling will have puffed up and then settled down a bit).  Set aside to cool in the pan for at least one hour before frosting.

 D. Frosting

1. Combine ingredients.
    In a small mixing bowl, whisk all ingredients together until frosting consistency. Add more milk if too thick or more sugar if too thin.
2. Spread on cookies.
   Spread over the top of the cooled bars. Refrigerate for at least one hour. 

If you don’t have an electric mixer, you can combine the lemon bar ingredients for each layer the way my grandmother did in her original recipe – by hand:

• For the Crust: Place all crust ingredients in a mixing bowl, and using a fork, gently blend just until they are well combined and the mixture is forming clumps.
• For the Lemon Filling: Place the eggs and sugar in a large mixing bowl and whisk until light in color and well blended. Add remaining ingredients and whisk until well combined.

While this easy lemon bars recipe is undeniably delicious, there are several ways to make them your own. Here are a few ideas:

• Add candied ginger. Following on the heels of my Blueberry Lemon Tart recipe, add chopped candied ginger to the filling. 
• Add coconut. Add shredded coconut into the crust or sprinkle it on top of the bars.

Let me know (in the comments below) if you come up with some other fun modifications!

Note that if you stack the cookies for a long time (e.g., other than to quickly serve), place parchment paper between the layers to keep them from sticking together.