Lemon Butter Cookie Bars

Bright lemon meets a rich butter cookie base in this classic bar—firm-set, custardy, and deeply satisfying without being heavy or runny. Designed to slice cleanly and hold its shape, these bars balance acidity, fat, and structure with intention.

Yield

One 8-inch square pan (16 bars)

Ingredients

Butter Cookie Crust

• 2 cups butter cookie mix

• ½ cup cold butter, cubed

• 1 large egg

Lemon Butter Layer

• 3 large egg yolks

• ¼ cup fresh lemon juice (about 2 lemons)

• Zest of 1–2 lemons

• ½ cup unsalted butter, melted and warm

• Sweetener of choice*

• ¼ teaspoon fine salt

Stabilizer

• 1 teaspoon powdered gelatin

• 2 tablespoons cold water

*Sweetener note:
Use stevia to taste, or a blend of stevia with a small amount of date sugar for rounded lemon flavor.

Method

1. Make the Crust
   Preheat the oven to 325°F (175°C).
   Combine the butter cookie mix and cold butter, working the butter in until crumbly. Add the egg and mix just until a dough forms. Cool 20 mins in the refrigerator.

2. Drop 16 pieces of dough onto a parchment lined cookie sheet and bake 13-15 minutes. Until golden brown and lightly crispy on the edges.

3. Remove from oven and place on cookie sheet about 20 minutes or until cool.

4. Blend baked cookies in a food processor until crumbly.

5. Press evenly into the prepared pan.

   Bake for 10-12 minutes, until the crust is set but not browned. Remove from the oven and reduce heat to 325°F (165°C).

6. Bloom the Gelatin

   In a small bowl, sprinkle the gelatin over the cold water and let stand for 5 minutes.

7. Prepare the Lemon Layer
   In a mixing bowl, whisk together the egg yolks, lemon juice, lemon zest, sweetener, and salt. Slowly whisk in the warm melted butter until fully emulsified.

   Transfer the mixture to a saucepan and warm gently over low heat, stirring constantly, just until warm to the touch. Do not simmer.

   Remove from heat and immediately whisk in the bloomed gelatin until completely dissolved.

8. Bake the Bars
   Pour the lemon mixture over the warm crust. Return to the oven and bake at 325°F for 18–22 minutes, until the center is just set and no longer jiggles.

9. Cool and Set
   Cool completely at room temperature, then refrigerate for at least 2 hours before slicing.

To Serve

Slice into bars with a sharp knife. Garnish with fresh lemon zest if desired, or serve as is.

Storage

Store refrigerated for up to 5 days. These bars slice best when cold and soften slightly at room temperature.

The Butter Cookie Mix crust adds a deep, buttery contrast beneath the zesty lemon filling.