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Lemon Cookie Recipe Bar Cookies
This rich Lemon Cookie recipe gets it's very lemony flavor from lemon zest. This lemon bar cookie recipe transports really well, and the cookies look really stunning all stacked on a platter.
A microplane zester will allow you to easily remove the yummy zest from the fruit without getting into the bitter tasting pith for this lemon cookie recipe. It is possible to zest a lemon without one, but you will be making more work for yourself than you need to. And the end result will be much better if you use your microplane.
I like this Microplane Grater/Zester particular model because it is adaptable to many different uses. It can easily add some simple grated Parmesan cheese to a pasta dish, and just as easily add lemon flavor to this simple lemon cookie recipe.
This Lemon cookie recipe is one of the easiest and most delicious recipes in the collection. They bake up in one pan, so the clean up is real simple.
A tart lemon filling covers the entire flaky almond crust of these lemon curd bar cookies.
Easy to prepare pan cookies are made even EASIER when you use a food processor to do the work for you.
These lemon treats are welcome an time of year. Lucky for us that fresh lemons are available at a reasonable price all year long.
During the holiday season, I sometimes make a pretty pattern over the top of the bar cookies by placing a doily over the finished cookies and then sifting powdered sugar over the pan of lemon cookies.
Lemon Curd Cookies
Lemon Curd Cookies
These wonderful treats contain less than 15 mg of sodium per serving! Even LESS when prepared with Featherweight no sodium baking powder.
1/3 cup
almonds
zest of one lemon plus
zest of one half orange
1/2 cup
flour
1/4 cup
confectioner's sugar
5 Tbs
unsalted butter
3/4 cup
sugar
1/2 tsp
baking powder (or featherweight no sodium baking powder)
2
eggs, lightly beaten
1 Tbs
lemon juice
1 Tbs
orange juice
candied citrus zest (see below for recipe)
1
Preheat oven to 350*
2
Process the almonds, 1/2 of the zests, flour, confectioner's sugar and butter (cut into smaller pieces) with the metal blade of your food processor for 10 seconds. This should look like coarse crumbs.
3
Press crumb mixture into a 8" square baking dish and bake in the preheated oven for about 20 minutes, until it is set and lightly browned. Remove from the oven.
4
In the food processor, process the granulated sugar, baking powder (or featherweight) and the remaining zests until the zest is as fine as the sugar, about one minute. Add the lightly beaten eggs and the juices and process for 5 more seconds.
5
Pour over the baked crust and return to oven. Bake until it looks set and is lightly browned, about 20 minutes.
6
Remove from oven and let cook on a wire rack. Prepare the candied citrus zest as follows:
Candied Citrus Zest
1
Bring to a boil 1/2 cup sugar, 1/2 cup water over medium high heat. Reduce heat to low and add the zest, cut in strips or julienne, from one orange and one lemon. Simmer for 10 minutes. Transfer to waxed paper with a slotted spoon to cool.
To Finish Lemon Curd Cookies:
1
When cooled, dust with confectioner's sugar and garnish with the candied citrus zest. Cut into squares to serve.
Servings: 12
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
particular model because it is adaptable to many different uses. It can easily add some simple grated Parmesan cheese to a pasta dish, and just as easily add lemon flavor to this simple lemon cookie recipe.