Lemon Cookie Bars

I don't want to downplay the significance of my role as a parent BUT... I have to say that my lemon tree is one of my greatest accomplishments. 😂2021 was a good year for the 13 year old tree.  It produced giant Meyer lemons in abundance. 🍋 I think my favorite 4 year old said it best when he saw the oversized yellow lemons hanging from the branches and announced to everyone - "She's growin lemonade!!!"  

Unfortunately, despite my diligent care and watering schedule, my lemon tree isn't always so prolific.  By this time in the year, my potted tree should be covered in tiny, lime colored fruit.  Safe to say, 2022 will not be a good year for lemons because even though I had lots of blossoms earlier this Spring, for some unexplained reason, they've all fallen off and now I'm left with zero fruit.  😥

“When life gives you lemons, make lemonade.”  You know the saying.  It's not intended to be taken literally but - you know me.  🤣  This year, life gave me lemons and I made lemon bars, lemon cake, lemon scones, grilled lemon chicken and lemon fettuccini.  It was so much fun to walk to the porch, pick a lemon from my tree and use it to turn the sour fruit into something sweet and delicious.  😋
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If you're a fan of citrus in your food - I recommend that you go to the recipe index and type the word "lemon" into the search bar in the upper right corner and browse through all of my lemon recipes.  And just in case you wondering - my newest (and favorite) lemon recipe are these Lemon Cookie Squares.  If you're a fan of traditional lemon squares you really need to meet their even more delicious and more portable cousin - the lemon cookie square.  You can thank me later.  

Lemon Cookie Bars
Bars
2 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
6 Tablespoons butter, melted
1/3 cup oil
2 ounces cream cheese
1 egg + 1 egg yolk
5 teaspoons lemon zest
3 Tablespoons lemon juice
2 teaspoons vanilla

Glaze
1 1/2 Tablespoons lemon juice
1 Tablespoon cream cheese
1 cup powdered sugar

Line a 9x13"pan with a foil sling.  Spray with cooking spray. 

Whisk together sugar, cream cheese, oil and melted butter.  

Add egg and yolk, lemon juice and zest, and vanilla.  Whisk until smooth.  

Add dry ingredients with a rubber scraper. 

Transfer batter to prepared pan.  

Bake 33-38 minutes at 325.  Let cool 2 hours. 

Whisk together lemon juice and cream cheese for glaze. 

Add sugar and whisk until smooth. 

Spread evenly over bars. 

Decorate with sprinkles.  Let set 1 hour.  

Cut into 24 pieces. 

I recommend these lightly frosted, slightly tart, sweet treats for any summer gathering.  I don't want to throw shade at traditional lemon squares but these are definitely easier to make and easier to transport and eat.  Trust me on this one - these cookie squares are amazing.  

​Ciao!

Click here for a printable version of this recipe