These easy lemon bar cookies are made with a soft cream cheese cookie dough, filled with sweet and tart lemon curd, and dusted with powdered sugar. They taste just like classic lemon bars!

These lemon bar cookies taste just like a classic lemon bar but in cookie form!
They are made with a cream cheese cookie base that is so soft and melts in your mouth. It pairs perfectly with the tart and citrusy homemade lemon curd.
I love this recipe because it's an easy-to-make, no-chill cookie recipe that turns out perfect every time. It's perfect for summer or really any time of year like holiday cookie exchanges!
For more lemon recipes, try Strawberry Lemon Blondies, Lemon Poppyseed Cupcakes, and Coconut Lemon Raspberry Muffins.
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why these lemon bar cookies work
- Easy lemon sugar cookies: These cookies are a mix between lemon sugar cookies and lemon bars! This recipe is very easy to make with minimal equipment required.
- No-chill cookie dough: The dough can be made in one bowl and requires no chill time before baking.
- Homemade lemon curd: The curd is perfect in giving them a tart and citrusy flavor that pairs perfectly with the sweet cream cheese cookie.
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Fresh lemons: I recommend fresh lemons for the best and freshest flavor. You can use bottled lemon juice in a pinch but I highly recommend fresh!
- Egg yolk: You will need egg yolks for both the dough and the lemon curd.
- Cream cheese: This recipe has the best results with full-fat cream cheese.
recipe instructions
Here is how to make these homemade lemon curd cookies! Although a mixer makes it easier, you do not need one to make the dough. You will need a large bowl, a small pot, and two large baking trays lined with parchment paper. Preheat the oven to 350 F/180 C before you start.
STEP ONE: Make the lemon curd. In a small pot, combine the egg yolks, sugar, lemon zest, and lemon juice. Cook the curd over medium-low heat, stirring constantly for 12 minutes. You will know when the curd is thick enough when the spatula or whisk leaves tracks on the bottom of the pot and it coats the back of a spoon.
STEP TWO: Stir in the butter. Transfer the curd to a bowl and stir in the butter. Set aside to cool completely in the fridge.
STEP THREE: Cream the butter and sugar. In a large bowl, cream together the softened butter and cream cheese until combined. Then add the granulated sugar and cream until combined and fluffy. Mix in the egg, egg yolk, and vanilla extract until combined.
STEP FOUR: Fold in the dry ingredients. Fold in the all-purpose flour, baking powder, and salt until just combined.
STEP FIVE: Scoop the dough. Use a standard (roughly two tablespoon) cookie scoop to scoop the dough directly into a bowl of powdered sugar.
STEP SIX: Roll them in powdered sugar. Roll the dough to completely coat it in the powdered sugar. Place each one on the prepped baking tray.
STEP SEVEN: Make a well in each ball. Use the back of a tablespoon to make a well in the center of each dough ball.
STEP EIGHT: Fill with lemon curd. Spoon one teaspoon of the cooled lemon curd into the well. Space the cookies at least 2-3 inches apart so they have room to spread.
Bake them for 10 minutes. The cookies will puff up and the curd will look pale and bubbly but will darken as it cools. Let the tray cool completely on a wire cooling rack for at least 15-20 minutes!
You can also place the tray of cookies in the freezer for 20 minutes and then bake for 13 minutes for a thicker cookie.
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- The best tip for making lemon curd is to make sure you stir it constantly when it's on the heat. This will keep the eggs from scrambling.
- Do not let the lemon curd boil! You should cook it over low heat.
- Let the lemon curd cool completely before using. You can place the bowl in the fridge to chill it quickly or leave it out at room temperature for 1 hour before using it.
- Drop each dough ball directly into the powdered sugar to keep it from sticking to your hands.
- If you prefer a thicker cookie, freeze them for 20-25 minutes until frozen solid then bake for 13 minutes.
faqs
Unfortunately no, the juice is needed in order for the curd to have the proper texture.
I have not tried them with store-bought curd, but I would love to hear how they turn out!
No! You can bake them right after assembling them.
You can add extra lemon zest to the cookie dough for more lemon flavor.
storage & freezing
- Room temperature: Store the baked cookies at room temperature in an airtight container or on a baking tray wrapped in plastic wrap. They will stay soft and fresh for 3-4 days.
- Freezing the baked cookies: I don't recommend freezing the baked cookies.
- Freezing the dough: You can freeze them before baking! Place the tray of assembled cookie dough in the freezer until frozen solid, then transfer them to an airtight container. Place a sheet of parchment paper in between layers to keep them from sticking. The powdered sugar melts a little in the freezer so it may need to be dusted before baking.
more cookie recipes to try
step-by-step recipe video
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Lemon Bar Cookies
Ingredients
Lemon Curd
- ½ cup granulated sugar
- 3 egg yolks
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 tablespoon unsalted butter room temperature
Cream Cheese Dough
- 7 tablespoon 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 ¾ cup all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- powdered sugar for rolling
Instructions
- Preheat your oven to 350 F/180 C.
- In a small pot, combine the sugar, lemon juice, yolk, and lemon juice.½ cup granulated sugar, 1 tablespoon lemon zest, 3 egg yolks, ¼ cup fresh lemon juice
- Cook over medium-low heat for 12 minutes, stirring constantly until the curd looks vibrant yellow and is thick enough to coat the back of a spoon.
- Pour the curd into a bowl and stir in the butter.4 tablespoon unsalted butter
- Set aside to cool completely before using. Place it in the fridge to chill quickly!
- In a large bowl, cream together the butter and cream cheese until combined.7 tablespoon unsalted butter, 3.5 ounces full-fat cream cheese
- Pour in the sugar and mix until fully combined and fluffy.1 cup granulated sugar
- Mix in the egg, egg yolk, and vanilla.1 whole large egg, 1 large egg yolk, 1 teaspoon vanilla extract
- Fold in the flour, baking powder, and salt until just combined.1 ¾ cup all-purpose flour, 2 teaspoon baking powder, ¼ teaspoon salt
- Scoop with a standard cookie scoop (roughly two tablespoons) and drop each one into a bowl of powdered sugar.powdered sugar
- Toss the ball in the powdered sugar until fully coated.
- Transfer them to a parchment-lined baking tray.
- Use the bottom of a tablespoon to press down the top of the dough to create a well, then fill it with one teaspoon of the lemon curd.
- Move the cookies to give them at least 2-3 inches of space between them to spread.
- For thinner cookies, bake right away for 10 minutes.
- For thicker cookies, freeze for 20 minutes then bake for 13 minutes.
- Let them cool completely on a wire cooling rack then dust with more powdered sugar and enjoy!
Notes
- Use a kitchen scale for the best results. Baking by weight is much more accurate than cup measurements!
- The best tip for making the lemon curd is to make sure you stir it constantly when it's on the heat. This will keep the eggs from scrambling.
- Do not let the lemon curd boil! You should cook it over low heat.
- Let the lemon curd cool completely before using. You can place the bowl in the fridge to chill it quickly or leave it out at room temperature for 1 hour before using it.
- Drop each dough ball directly into the powdered sugar to keep it from sticking to your hands.
- If you prefer a thicker cookie, freeze them for 20-25 minutes until frozen solid then bake for 13 minutes.
- Fresh lemons: I recommend fresh lemons for the best and freshest flavor. You can use bottled lemon juice in a pinch but I highly recommend fresh!
- Egg yolk: You will need egg yolks for both the dough and the lemon curd.
- Cream cheese: This recipe has the best results with full-fat cream cheese.
- Room temperature: Store the baked cookies at room temperature in an airtight container or on a baking tray wrapped in plastic wrap. They will stay soft and fresh for 3-4 days.
- Freezing the baked cookies: I don't recommend freezing the baked cookies.
- Freezing the dough: You can freeze them before baking! Place the tray of assembled cookie dough in the freezer until frozen solid, then transfer them to an airtight container. Place a sheet of parchment paper in between layers to keep them from sticking. The powdered sugar melts a little in the freezer so it may need to be dusted before baking.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
D. LeJeune says
These cookies are delicious! I refrigerated the dough 2 hours before and 15 minutes after rolling and filling. The timing worked out perfectly. These have “officially” Ben added to my Christmas cookie repertoire.
Cambrea Gordon says
That is amazing!! We are so honored to be a part of your Christmas cookie lineup. Thank you so much for the kind review!
Liz says
Just made these and *chefs kiss* they are phenomenal!!
Cambrea Gordon says
Amazing! So happy to hear that Liz!
Donna says
The first time I made these they spread sooo much but I froze them the second time and they turned out perfect!! 🙂
Angie says
I can’t bake. I don’t bake. I made a lemon curd! I made these cookies! My mother-in-law was in shock! I bake! Thank you!
Cambrea Gordon says
YOU ARE A BAKER!! So happy to hear this, thank you so much for coming back to leave a review! 🙂
Eleanor N says
the recipe was so easy to follow & it made large, delicious cookies. made a few swaps w/ what i had, so the recipe is easily changeable. reminded me of crumbl cookies.
Cambrea Gordon says
That is amazing to hear! Thank you so much for the kind review Eleanor 🙂
Donna says
My cookies spread a little more than I wanted but they were still sooo delicious! Next time I'll chill them, thanks for all of your amazing recipes!
Molly says
These are sooo good! Mine spread a little too much so next time I'll freeze them before baking but overall were amazing!
Ginette says
Superbe recette très bon résultat. Merci c délicieux
Abigayle Tilby says
I've made these cookies twice now! They are SO easy and absolutely delicious! I baked mine for 10 mins ans they stay so soft, chewy and fresh tasting 😋
Julie says
Beautiful cookies - great recipe too! The taste is fabulous, only mine spread so quickly and oozed everywhere. I froze them with the curd....have you tried baking without the curd and then adding it after they're baked? I will try again!
Cambrea Gordon says
Hi Julie! A few things can cause them to spread really quickly: the butter was too soft or your oven runs lower than the true temperature. I haven't tried baking them off first but it definitely would work! You will have to re-indent the center after baking as the middle will likely puff up.
Julie says
Thanks for the tips - trying them again right now. The flavor was so perfect...determined to get it right!
Shirley says
These were to die for! Thank you for a great recipe!
Shiloh says
Could I turn these into lemon curd bars?
Cambrea Gordon says
I can't say as I've never tried it but I'd love to hear how they turn out if you do!
Drina says
Can I freeze the dough while then spoon out or do I have to spoon them out with curd then freeze?
Thanks
Cambrea Gordon says
I recommend pressing the spoon in the center, then freezing. You can freeze them with or without the lemon curd!
Mel C says
How might these turn out with a regular sugar cookie dough? I’m not a fan of cream cheese based things (I know I know, don’t hate me!!), but I love lemon-y cake things. 🥺
Cambrea Gordon says
I'm not sure! You could definitely try it, they may bake differently though so I would keep an eye on them!
Bridgett says
Made these gluten free and my husband and i couldn't stop eating them! So delicious!!!
Taryn says
Kids and I made these. Awesome. Thank you.
Claudia F says
Everyone loved these!!!!!! They are a keeper!
Annie says
Loved these cookies! I haven’t baked in awhile but decided to give these a go and I’m so glad I did! The recipe was super easy to follow, ingredients are simple, and they tasted amazing! Great for all skill levels. I will definitely be keeping this recipe as a staple to make for parties.
Cambrea Gordon says
YAY! Thank you for trying them Annie! 🙂
Megan VanCleave says
Made a double batch of these lemon bar cookies yesterday. The recipe was super easy to follow even though I’ve never used lemon zest before or made a lemon curd. My husband and kids flipped over them. They are all gone already!
Cambrea Gordon says
This just made my whole day! Thanks for the sweet review Megan 🙂
Rhi says
These were delicious! I’d never made lemon curd before but the recipe couldn’t be simpler! Absolutely love the fact you can easily switch between metric and US cups on the recipe tab too. I somehow got 12 instead of 24 so I think my scoops of biscuit batter were a little too big (maybe next time I’ll use roughy two teaspoons instead of tablespoons) however, based on what people have said, this was definitely not a problem! Thank you for sharing such a delicious and easy to follow recipe - hopefully I’ll bake another one soon 🙂
Cambrea Gordon says
Thank you for the kind review Rhi!! I'm so glad the recipe was well loved, you totally made my day! 🥰
Jessica says
I baked these special for a friends birthday and she loves anything with lemon. They turned out so delicious I am so glad I finally made them!!
Cambrea Gordon says
So thrilled to hear that Jessica!
Sandy says
I made these with my daughter this past weekend and they were delicious! They are definitely for lemon lovers, the homemade curd in the center was perfect.
Cambrea Gordon says
Yay! I am thrilled to hear that.
Anita says
Mine didn’t turn out as pretty as yours but they were soo good and that lemon curd was to die for!!!
Cambrea Gordon says
So happy to hear that Anita!
Jean O’Donnell says
My grandson said these taste like lemon meringue pie in a cookie 🥰 ,I used my thermomix to make them there delicious thank you for recipe
Cambrea Gordon says
That is amazing!! Thank you for trying them Jean!
Tara says
Oooh, the texture of these sound incredible with the soft cream cheese cookie dough. Such light and refreshing flavors.
Aimee Mars says
Lemon desserts are my absolute favorite! I've never made lemon bar cookies though and these are beautiful. I'm going to make them with my kids this weekend.
Andrea says
We are big fans of lemon desserts and these lemon bar cookies are no exception. They look and sound amazing!
Gina Abernathy says
Sweet and tart and pretty! I would serve these at a bridal tea, shower, or just because I want so pretty cookies 🙂
Laressa says
cream cheese cookie dough makes these incredibly soft!