This lemon bar recipe is made easy because you use refrigerated sugar cookie dough for the crust of the bar. These are perfect for a Palm Sunday dinner dessert as well as for an Easter Sunday brunch. Make them ahead and just keep refrigerated.
1 pkg. 18 oz. roll of refrigerated sugar cookie dough
3 eggs slightly beaten
1 cup sugar
1/4 cup all-purpose flour
1 tsp. baking powder
1/2 cup fresh lemon juice
2 tsp lemon extract
the zest of one lemon
1/4 cup powdered sugar
Heat oven to 350 degrees. Spray a 13 x 9 inch baking dish with cooking spray. Drop cookie dough onto prepared pan and with lightly floured hands, spread dough onto bottom of the pan until completely covered. Place pan in oven and bake for 15-20 minutes.
In the meantime whisk together the eggs, sugar, flour and baking powder. Ina a separate bowl mix the lemon juice extract and zest. The pour the lemon mixture into the egg mixture and pour over the warm cookie crust.
Bake in the oven for 20-30 minutes or until golden brown. Let cool completely before cutting into bars. Sprinkle with powdered sugar.
Hope you are following along with our Share Your Style spring blog hop. Today will feature our last two bloggers,
And don't forget to stop by the Share Your Style link party starting this evening at 7PM EST and 6PM central. SYS #6 is being hosted this week by my good friend Martina of timeless blog Northern Nesting. Come on by and link up any old or new posts inspired by this beautiful season of Spring!
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