Zingy Lemon Bar Cookies: A Bright Ray of Sunshine in Every Bite

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides.
2. 2

   In a large bowl, cream together softened butter and cream cheese with an electric mixer until light and fluffy (2-3 minutes). Gradually add 1 cup granulated sugar, beating until combined. Beat in egg yolk and vanilla.
3. 3

   In a separate bowl, whisk together flour, baking powder, and ½ tsp salt. Gradually add dry ingredients to wet, mixing on low speed until just combined. Press dough evenly into the prepared pan.
4. 4

   Bake the cookie base for 12-15 minutes, until edges are lightly golden. Remove from oven and set aside.
5. 5

   While base bakes, prepare the lemon curd: In a medium saucepan, whisk together 1 ½ cups granulated sugar, 4 large eggs, lemon zest, lemon juice, and a pinch of salt. Place over medium-low heat.
6. 6

   Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon (8-10 minutes). Do not boil. Remove from heat.
7. 7

   Add cold, cubed butter to the curd, one piece at a time, whisking until each piece is fully melted and incorporated.
8. 8

   Pour the warm lemon curd evenly over the partially baked cookie base in the pan. Spread to the edges with a spatula.
9. 9

   Return pan to oven and bake for another 18-22 minutes, or until the lemon curd is set and edges are lightly golden. The center should be mostly firm when gently jiggled.
10. 10

    Cool completely on a wire rack at room temperature. Then, transfer to the refrigerator and chill for at least 2-3 hours, or preferably overnight, for the best set.
11. 11

    Once thoroughly chilled, lift the entire slab from the pan using the parchment paper. Dust generously with powdered sugar before slicing into squares or rectangles with a sharp, warm knife.