Monday, July 2, 2012
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Lemon Cookie Bars

With the fourth of July just two days away, I’m in full-on food planning mode. I know some people will be enjoying their day off inside a cool air-conditioned room, but we’re sticking with the traditional BBQ at our neighbor’s house. I’m planning to bring a couple desserts and still working out the other details.

If you’re like me and trying to finalize plans for what to bring to your next get together, consider bringing these Lemon Cookie Bars. The lemon curd in the frosting provides a great subtle citrus flavor on top of a cookie bar base. The frosting is pretty liquidy as you can see in the pictures, so I would recommend making this a day in advance and storing them in the fridge so the frosting can set up.

Two Years Ago: Chocolate Mousse Cupcakes with Chocolate Dipped Strawberries

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Lemon Cookie Bars

Yield: 16 bars

Ingredients:

For the Bars
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
1 egg
1/2 tsp almond extract
1 1/4 cups flour
1 tsp finely grated lemon zest
1/2 tsp baking powder
1/2 tsp salt

For the Frosting
8 ounces cream cheese, at room temperature
1/2 cup lemon curd
3/4 cup powdered sugar
2 Tbsp sprinkles

Directions:

For the Bars
Heat oven to 350F.

In a large bowl, cream butter and sugar together.

Mix in egg and almond extract; stir in flour, lemon zest, baking powder, and salt until soft dough forms.
Spread dough in bottom of a greased 8×8-inch square pan. Bake 18 to 20 minutes or until light golden brown on the edges and a toothpick in the center comes out clean. Cool completely, about 1 hour.

For the Frosting
Place cream cheese and lemon curd in a large bowl and beat with an electric mixer until smooth. Mix in powdered sugar until smooth.

Spread frosting evenly over cooled sugar cookie bars and top evenly with sprinkles. Cut into 16 bars.

Recipe from Cake Batter and Bowl

Bars and Brownies, Dessert
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23 Responses to “Raspberry Meringue Cookies”

  1. #
    1
    Steph — January 16, 2009 at 1:09 am

    These are so cute and perfect for Valentine’s Day!

  2. #
    2
    bensbaby116 — January 16, 2009 at 1:43 am

    They’re so pretty!! I love meringues, I love raspberry, and I love chocolate… I might have to try this recipe. Thanks for posting!

  3. #
    3
    Linds — January 16, 2009 at 1:05 pm

    Those looks absolutely lovely! Great job!

  4. #
    4
    Melissa — January 16, 2009 at 1:34 pm

    How pretty, pink & perfect!

  5. #
    5
    Kristen616 — January 16, 2009 at 2:43 pm

    Not only are they SO pretty but they look delicious! I love that flavor combination.

  6. #
    6
    Erin — January 16, 2009 at 2:54 pm

    I bet those would be great for a wedding or baby shower! They look lovely! And I bet the raspberry/dark chocolate combo tasted great!

  7. #
    7
    Colleen — January 16, 2009 at 4:46 pm

    These are BEAUTIFUL!

  8. #
    8
    Jen — January 16, 2009 at 4:59 pm

    These would be perfect for a baby shower. You could probably use any flavor jello in them.

  9. #
    9
    Joelen — January 16, 2009 at 4:59 pm

    gorgeous pic and the flavor of raspberry and chocolate is wonderful!

  10. #
    10
    Lori — January 19, 2009 at 2:27 am

    Those look amazing. I love that first photo, nicely done!

  11. #
    11
    mooskietx — January 19, 2009 at 3:59 pm

    Just looking at the picture makes me feel like i need to go to the gyms in Boston.

  12. #
    12
    Katie — January 20, 2009 at 12:58 pm

    Oh my gosh, these look INSANELY awesome!! I want one right now!!

  13. #
    13
    Lucy — February 20, 2009 at 12:14 am

    These looks simply gorgeous! and… I have a cookie tray to make for a baby shower… my yet to born grandson. Wonder how these would look in a light blue????

  14. #
    14
    Jen — February 20, 2009 at 1:21 am

    You could definitely use blue jello.

  15. #
    15
    Alicia — February 20, 2009 at 3:43 am

    These are so pretty! Im having a baby shower this weekend for a baby girl and these would be perfect. Which tip did you use for the star?

  16. #
    16
    Jen — February 20, 2009 at 2:47 pm

    I used the really big star tip. Not sure what # it is, but it’s the same one that I used for my peppermint meringues (there’s a picture in that post).

  17. #
    17
    creativecarryout — February 20, 2009 at 3:05 pm

    I saw this on tastespotting and wanted to comment on how gorgeous your photo is. I’ve bookmarked your recipe too – these are beautiful and I bet delicious with that flavor combination.
    Thanks,
    Michelle
    http://oneordinaryday.wordpress.com/

  18. #
    18
    Jen — February 20, 2009 at 9:15 pm

    Thanks for the compliments!

  19. #
    19
    Jennifer — February 21, 2009 at 11:57 am

    Those are so cute!!!!!!!!

  20. #
    20
    Erin — March 3, 2009 at 2:03 pm

    Ok, you’ve inspired me…

    http://erinsfoodfiles.blogspot.com/2009/03/vanilla-bean-meringues.html

  21. #
    21
    colleen — March 9, 2013 at 10:32 am

    Very good meringues… have made them several times for church since I found this recipe… they evaporate instantly ! Great also for a non wheat gluten item.

    • beantownbaker — March 9th, 2013 @ 3:01 pm

      Glad you enjoy them!

  22. #
    22
    behance — October 12, 2018 at 5:06 pm

    I feel useful from the sharing you bring. Thank you for the value you bring to the reader

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