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Delicious Giant Lemon Bar Cookies

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A delightful hybrid dessert combining big, soft cookies with a luscious homemade lemon curd topping, perfect for easy homemade treats with a bright, citrusy flavor.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¼ cups (250g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 medium lemons
  • 3 large eggs (for lemon curd)
  • 1 cup (200g) granulated sugar (for lemon curd)
  • ½ cup (120ml) fresh lemon juice (about 3–4 lemons)
  • Zest of 2 lemons (for lemon curd)
  • 6 tablespoons (85g) unsalted butter, cubed and chilled (for lemon curd)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the butter and sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
  6. Press the dough evenly into the prepared pan, smoothing the top to about ½ inch thick.
  7. Bake for 20-25 minutes until edges are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Let cool completely.
  8. For the lemon curd: In a medium saucepan, whisk together eggs, sugar, lemon juice, and lemon zest until smooth.
  9. Cook over medium-low heat, stirring constantly with a rubber spatula, scraping edges and bottom to prevent curdling or burning, about 8-10 minutes until thickened.
  10. Remove from heat and immediately whisk in the cold butter, one cube at a time. Optionally strain through a fine mesh sieve for extra smoothness.
  11. Pour the lemon curd evenly over the cooled cookie base and smooth the top.
  12. Chill the assembled cookies in the refrigerator for at least 2 hours to set the curd layer.
  13. Lift the cookies out of the pan using the parchment overhang, slice into large squares or bars, and serve chilled or at room temperature.

Notes

Use room temperature eggs for smooth dough. Stir lemon curd constantly over medium-low heat to prevent curdling. Wet fingers slightly when pressing dough to avoid stickiness. Chill cookies for at least 2 hours for best flavor and easier slicing. For gluten-free or dairy-free versions, substitute ingredients as noted. Use Meyer lemons for sweeter flavor if available. For clean slices, dip knife in hot water and dry between cuts.

Nutrition

Keywords: lemon bar cookies, lemon curd, homemade treats, citrus dessert, easy lemon cookies, giant lemon bars, soft cookies, lemon dessert

Find it online: https://lenatable.com/delicious-giant-lemon-bar-cookies-recipe-perfect-for-easy-homemade-treats/