Cookie-Crust Lemon Bars

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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.

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Ingredients [?]

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


  1. Heat oven to 350°F
  2. 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).
  3. Bake at 350°F for 15 to 20 minutes or until light golden brown.
  4. 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.
  5. 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.