Lemon Blossom Bars With Sugar Cookie Crust Recipes

COOKIE-CRUST LEMON BARS

Cookie-Crust Lemon Bars image

This recipe combines two of my DH's favorite desserts -- sugar cookies and lemon bars. Using packaged cookie dough makes this come together really quickly. I adapted this from a recipe I got in an email, and love the result of the three different sources of tart-lemonness.

Provided by newspapergal

Categories Bar Cookie

Time 1h

Yield 36 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 ounce) roll refrigerated sugar cookie dough
3 eggs, slightly beaten
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 cup fresh lemon juice
2 teaspoons lemon extract
1 teaspoon lemon zest
1/4 cup powdered sugar

Steps:

Heat oven to 350°F
Slice cookie dough as directed on package. Arrange slices in bottom of ungreased 13x9-inch glass pan. With lightly floured fingers, press dough evenly in pan. (Even though the cookie dough is cold/just out of the fridge, pressing it down is pretty easy. It'll take the whole roll to cover the 13x9 pan).
Bake at 350°F for 15 to 20 minutes or until light golden brown.
In large bowl, combine eggs, sugar, flour and baking powder; blend well. Blend together lemon juice, lemon extract and lemon zest. Add lemon mixture to egg-sugar mixture, and pour over warm crust.
Bake at 350°F for an additional 20 to 30 minutes or until top is light golden brown. Cool completely. Sprinkle with powdered sugar; cut into bars.

Nutrition Facts : Calories 97.2, Fat 3.4, SaturatedFat 0.9, Cholesterol 19.6, Sodium 76.1, Carbohydrate 15.7, Fiber 0.1, Sugar 9.5, Protein 1.2

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