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–+ servings
lemon bars

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!
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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.
Tried this recipe?Let us know how it was!