5-Ingredient Lemon Bars

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

Dinners, Dishes, and Desserts

September 20, 2016

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.

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.

*Percent Daily Values are based on a 2,000 calorie diet.

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