5-Ingredient Lemon Bars

These creamy, tart lemon bars call for just five simple ingredients and 10 minutes to prep thanks to an easy sugar cookie crust. MORE+ LESS-

Erin

September 20, 2016

roll Pillsbury™ refrigerated sugar cookies

to 3 teaspoons grated lemon peel (2 small)

small lemons, juiced (about 1/2 cup)

eggs

1 1/2

cups powdered sugar (plus additional for garnish)

1/4

cup all-purpose flour

Hide Images

1

Heat oven to 350°F.
2

Press 1 roll Pillsbury™ refrigerated sugar cookies in bottom of ungreased 9-inch square pan. Bake 12 to 14 minutes or just until golden brown around edges. Remove from oven to cooling rack; cool while making filling.
3

In large bowl, beat 2 to 3 teaspoons grated lemon peel, about 1/2 cup lemon juice, 4 eggs and 1 1/2 cups powdered sugar with whisk until sugar is completely dissolved and mixture is pale yellow. Beat in 1/4 cup all-purpose flour until well combined. Pour into partially baked cookie crust.
4

Return to oven; bake 14 to 18 minutes or until set. (Little bubbles will form on top.) Remove from oven to cooling rack. Cool completely, about 1 hour.
5

To serve, sprinkle additional powdered sugar over top. For bars, cut into 4 rows by 3 rows. Store in refrigerator.

Feeding a crowd? Double the recipe and bake in a 13x9-inch (3-quart) glass baking dish.
Use Key lime juice instead of lemon and turn these into Key Lime Bars.