One of my favorite flavors is the lemon lime combination. I absolutely love the tart flavor. It’s even better if it’s sweet and tart, which is why these lemon lime cookie bars are one of my new favorite recipes. The best part is that this is literally such a simple recipe. Even if you’re not much of a baker, I’m sure these will turn out perfectly for you.
If you want to get fancy with it, you can make your own sugar cookie mix, just make sure its super similar to the one below in terms of the butter and egg content to ensure the recipe turns out well. If you’re looking for a good sugar cookie recipe, I think this one would work well.
Semi-Homemade Cookie Bars
I used this sugar cookie mix to keep it super simple. But, if you are the type of person who prefers to control all of the ingredients you use and you want to keep it completely scratch-made, I would use your favorite sugar cookie dough recipe or the one I linked above.
The original recipe I adapted for these lemon cookie bars called for lemons only. I only had one lemon (the original recipe called for two), so that’s why I used two limes in place of the lemon. I personally love lime, so I think the lemon/lime combination works perfectly.
The other major change I made to this recipe is that it called for fat-free sweetened condensed milk. I couldn’t find fat-free, so I used regular sweetened condensed milk. I can’t say how this would change the recipe, since I haven’t tried it the other way. However, I am in love with these lemon cookie bars, so you definitely won’t go wrong if you do use regular sweetened condensed milk.
If you like lemon and lime, you need to try these lemon cookie bars. They almost taste like key lime pie, but better! I will definitely make this recipe many times throughout the year, they are that good. Everyone who tried them loved them just as much as I did.
Lemon Cookie Bars
1 – 17.5 ounce pouch dry sugar cookie mix
One Stick butter, softened
1 14 ounce can sweetened condensed milk
1 lemon, zested and juiced
2 limes, zested and juiced
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
Pour cookie mix into a bowl and add butter. Mix together using a fork until crumbly. Add egg and mix until well blended. Press 2/3 of the mixture into the bottom of the prepared pan; reserve the remaining mixture for the topping. Bake crust in the preheated oven for 15 minutes. Meanwhile, combine condensed milk, lemon juice, and lemon zest in a bowl and mix well; filling may thicken as it sits.
Remove crust from the oven; it will be puffy. Leave oven on. Let crust cool for 10 minutes. Spread lemon filling over the crust in the pan. Top with reserved mixture by crumbling it over the filling. Return pan to the hot oven and bake until lightly browned, about 30 minutes more. Allow to cool completely, about 1 hour. Cover and refrigerate for 2 hours before cutting into bars and serving.