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Dec 17, 2010 01:30 PM

super lemony cookies or bar recipes?

Hello Chowhounds, my BH loves lemony sweets. I am hoping you can share a great holiday cookie or bar that wows you with lemon flavour. We aren't crazy about most lemon recipes because they tend to be too sweet and not enought lemony tartness.

Have a great holiday season! Heylids

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  1. My daughter is a great fan of good lemony cookies. I make them for her frequently.
    Make your favorite sugar cookie with a couple of tablespoons of fresh lemon juice (depending on the number of cookies the recipe makes) as part of the wet ingredients and top with this glaze:

    1 Tbsp cream cheese, softened
    2 Tbsp fresh lemon juice
    1 cup confectioner’s sugar (or less according to taste)
    If you add the sugar a little at a time you can adjust the tartness very easily.

    1. This Pillsbury lemon bar recipe is a favorite among my lemon-loving friends. They're most definitely lemony if you make the glaze (I've seen other versions that call for just dusting with powdered sugar).

      1. I don't have it with me, but in Alice Medrich's new cookie book, she talks about a super lemony bar that she makes that she claims is too lemony (if that's possible) for some people.

        3 Replies
        1. re: roxlet

          This is Medrich's Very Tangy Lemon Bars, from Pure Dessert:

          The only change to the recipe in the cookie book, as far as I can tell, is that in that the crust is made with 7 tablespoons butter, rather than 8.

            1. re: Caitlin McGrath

              I also LOVE Medrich's lemon bars. They are magnif as is her lemon curd tart with the shortbreadesque crust.

          1. This is my mother-in-law's lemon bar recipe. I find it very lemony as is, but you can also add grated lemon zest to boost it even more.

            Lemon Bars

            - Shortbread Base

            1/2 cup butter COLD
            1/2 cup sifted icing sugar
            1 cup sifted flour

            Cut cold butter into little pieces, about 1/4 inch squares. DO NOT MELT BUTTER.

            In a medium bowl, mix icing sugar and sifted flour together thoroughly. Add butter cubes to dry ingredients and rub everything together with your fingers to blend. (Don't worry if it's not 100% blended)

            Dump mixture into 8"X8" pan and pat down so it's flat and as even as possible.

            Bake for 20 min. at 350F and remove from oven.

            - Lemon Filling

            2 eggs
            1 cup granulated sugar
            1/2 tsp. baking powder
            2 tbsp. flour
            3 tbsp. lemon juice

            Beat all filling ingredients together with a whisk.

            When shortbread base is out of oven, pour filling over it.

            Return to oven and bake for another 20 min. at 350F.

            Once cool, sprinkle w/icing sugar (optional).

            5 Replies
            1. re: kpzoo

              Excuse the ignorance, but...

              Is 'icing sugar" and "confectioner's sugar" the same thing?

              1. re: al b. darned

                Yes, they are exactly the same thing. Also sometimes known as "powdered sugar," apparently.


              2. re: kpzoo

                what if I pulverized granulated sugar ?

                1. re: scunge

                  Whatever you call the type of sugar you would normally make cake icing/frosting with is the kind that's normally used in this recipe. I've never tried it, but I found a site that says you can combine "1 cup granulated sugar + 1 tablespoon corn starch in blender until powdery" - as the equivalent for 1 c. icing/powdered sugar. I'm sure a food processor would work too.

                  Good luck - let me know if you try it!

              3. Not sure this is what you are looking for, but it is very lemony. It is a bar with a pecan pie like filling with coconut topped with a very lemony icing. We cut them in very small squares to serve. I allso posted this on the running Christmas cookie thread.

                Word of Mouth Lemon Coconut Bars

                1 1/2 cups flour
                3 tablespoons white sugar
                1/4 teaspoon salt
                1/2 cup (1 stick) unsalted butter

                3 eggs
                1 1/2 cups brown sugar, packed
                3/4 cup pecan
                3/4 cup coconut
                1/2 teaspoon vanilla

                2 1/2 cups confectioner's sugar
                4 to 5 tablespoons fresh lemon juice
                Grated zest of 3 lemons or to taste

                1. Preheat oven to 350 degrees.

                2. Make crust: In a medium bowl combine flour , white sugar, and salt . Process the butter into this mixture using a pastry blender or fork until it resembles coarse meal. Pat the mixture into an ungreased 13 x 9 x 2 pan (lining bottom with parchment, while not necessary, makes for easier removal.). Bake 15 minutes. Take out to cool.

                3. Make filling: In a mixing bowl beat eggs and brown sugar till frothy. Stir in pecans, coconut and vanilla. Pour mixture onto the crust and and bake for 20 to 30 minutes at 350 degrees until firm. (You do not want a soggy middle.)

                4. After, baking remove from oven. While still slightly warm make glaze: In a small bowl combine confectioner's sugar, lemon juice and zest and pour on top of slightly warm bars.

                5. Let cool completely and cut into 1 x 1 inch bars.

                4 Replies
                  1. re: TrishUntrapped

                    Trish, no starch at all in the filling? it's a straight egg base?

                      1. re: TrishUntrapped

                        wow. how interesting! thanks :) i'm thinking it would be pretty awesome with lime too.