Quick Lemon Bars

Need a quick (but delicious) dessert? Try these easy lemon bars the next time the grandkids visit! The homemade filling is made from fresh lemon juice and lemon zest – these quick lemon bars come together in no time using refrigerated sugar cookie dough. Store leftover bars covered in the refrigerator for up to 2 days. Another bonus – This recipe also freezes well if making for future use!

Quick and Easy Lemon Squares

Using refrigerated cookie dough makes this recipe extra easy, but the fresh lemon juice and zest make it extra delicious!

Print Recipe Pin Recipe

Course dessert

Servings 36 pieces

Ingredients

1 roll refrigerated sugar cookie dough(16.5 oz)
4 eggs, slightly beaten
1 1/2 cups granulated sugar
2 tbsp all-purpose flour
2-3 tbsp grated lemon peel from a fresh lemon
1/3 cup lemon juice from 2 medium lemons
1 tbsp powdered sugar

Instructions

Preheat oven to 350°F.
Break up cookie dough in a 13x9-inch pan (ungreased). Press dough evenly in the bottom of the pan to form crust (using floured fingers).
Bake 15 to 20 minutes or until light golden brown.
In a large bowl, whisk the eggs until well mixed.
Beat in the granulated sugar, flour and butter until well blended.
Stir in both the lemon zest (grated lemon peel) and lemon juice.
Pour the mixture over the warm crust.
Put back into the 350°F oven for 20 to 30 minutes longer or until edges are light golden brown.
Cool for about an hour, then sprinkle with powdered sugar.
With a knife dipped in hot water, cut into 6 rows by 6 rows (or 4 x 4 if you like larger servings)

Notes

Our expert tips:

Add more lemon zest if you like a stronger lemon flavor
If you don't have lemons handy or don't have time to squeeze fresh juice, substitute bottled.
Make sure lemon bars are completely cool before cutting.
Store leftover bars covered in the refrigerator for up to 2 days. This recipe also freezes well if making for future use.

Here’s the recipe again easy lemon bars for those who prefer to print them out this way!

Lemon Squares

Ingredients

1 roll refrigerated sugar cookies (16.5 oz)

4 eggs, slightly beaten

1 1/2 cups granulated sugar

2 tbsp all-purpose flour

2 tbsp butter, softened

2 -3 tbsp grated lemon peel from a fresh lemon

1/3 cup lemon juice from 2 medium lemons

1 tbsp powdered sugar

Directions

Preheat oven to 350°F.

Break up cookie dough in a 13×9-inch pan (ungreased). Press dough evenly in the bottom of the pan to form crust (using floured fingers) and bake 15 to 20 minutes or until light golden brown.

In a large bowl, whisk the eggs until well mixed. Beat in the granulated sugar, flour and butter until well blended. Stir in both the lemon zest (grated lemon peel) and lemon juice. Pour the mixture over the warm crust.

Put back into the 350°F oven for 20 to 30 minutes longer or until edges are light golden brown. Cool for about an hour, then sprinkle with powdered sugar. With a knife dipped in hot water, cut into 6 rows by 6 rows (or 4 x 4 if you like larger servings)