Description
Lemon Bar Butter Cookies combine the richness of buttery shortbread with the tangy brightness of lemon curd. These melt-in-your-mouth cookies are perfect for any occasion, offering a perfect balance of sweetness and citrusy zing.
Ingredients
Scale
For the Butter Cookies:
- 1 cup unsalted butter (softened)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 cups all-purpose flour
- ¼ tsp salt
For the Lemon Curd Topping:
- ½ cup fresh lemon juice
- 2 large eggs
- ½ cup granulated sugar
- 2 tbsp unsalted butter
- 1 tsp lemon zest
For Finishing:
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, beat butter, powdered sugar, and vanilla until creamy.
- Add lemon zest, flour, and salt, mixing until a soft dough forms.
- Roll dough into 1-inch balls, placing them 2 inches apart on the baking sheet.
- Press an indentation into the center of each ball.
- Bake for 12-14 minutes until lightly golden. Let cool.
- For the lemon curd, whisk lemon juice, eggs, sugar, and zest in a saucepan over low heat.
- Stir constantly until thickened (about 5 minutes), then remove from heat and stir in butter.
- Let curd cool slightly, then spoon into each cookie’s indentation.
- Dust with powdered sugar before serving.
Notes
- For extra lemon flavor, add a teaspoon of lemon extract to the dough.
- If lemon curd is too runny, refrigerate for 10 minutes before using.
- Store cookies in an airtight container in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American