Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang to lift the bars out easily.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- In a large bowl, whisk together the melted butter and granulated sugar. Add the egg, 2 tablespoons of fresh lemon juice, and vanilla extract. Whisk until smooth.
- Zest the entire lemon into the wet mixture. Gradually add the dry ingredients to the wet ingredients and mix with a spatula until just combined. Do not overmix.
- Press the dough evenly into the prepared pan. Bake for 20-25 minutes, until the edges are lightly golden. Let cool completely in the pan.
- In a small bowl, whisk powdered sugar and the remaining 2 tbsp of lemon juice until smooth. Drizzle over the cooled bars. Let the glaze set for 30 minutes before cutting and serving.
Nutrition
Notes
Use Fresh Lemon: For the best, brightest flavor, always use fresh lemon juice and zest.
Don't Overbake: The key to a chewy cookie bar is to pull it from the oven when it's just set. The center might look slightly underdone, but it will continue to bake from the residual heat.
Cool Completely: Letting the bars cool completely is essential for clean cuts and preventing them from falling apart.
Don't Overbake: The key to a chewy cookie bar is to pull it from the oven when it's just set. The center might look slightly underdone, but it will continue to bake from the residual heat.
Cool Completely: Letting the bars cool completely is essential for clean cuts and preventing them from falling apart.