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 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.
faq's
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.
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
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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.
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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!