Lemon Pie Cookies

80 servings Prep: 20 m Cook: 40 m Total: 1 h Beginner
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Lemon Pie Cookies
A classic schoolhouse cookie recipe with a buttery shortbread crust and tangy lemon filling—like lemon bars but better! The powdered sugar topping adds just the right amount of sweetness to these crowd-pleasing treats.

Ingredients

80 servings
  • 1 pound butter
  • 1/2 pound powdered sugar
  • 1 1/4 pound flour
  • 9 eggs
  • 2 cups sugar
  • 1/2 cup flour
  • 1/2 cup lemon juice
  • additional powdered sugar for dusting

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F.
  2. Mix together butter, powdered sugar, and 1 1/4 pound flour until crumbly. Pat dough down in a 18x26 inch pan. Prick holes in the dough with a fork.
  3. Bake at 350 degrees for 20 minutes or until a very light brown.
  4. In a separate bowl, mix together the eggs, 2 cups sugar, and 1/2 cup flour. Gradually add the lemon juice. Mix well and pour over the hot crust.
  5. Return to the 350 degree oven and bake for 20 minutes or until firm to the touch.
  6. Sprinkle with powdered sugar while still hot. Let cool completely before cutting into bars. Serve!

Common Problems and Solutions

Q: Why is my crust soggy?

A: Make sure to bake the crust until light brown before adding the lemon layer, and pour the lemon mixture over the HOT crust as soon as it comes out of the oven. This helps create a seal between layers.

Q: Why did my lemon layer crack?

A: Don't overbake the top layer—it should be just firm to the touch, not browned. Cracking can also happen if the oven temperature is too high or if you cut the bars before they've cooled completely.

Q: How do I know when the lemon layer is done?

A: The filling should be firm to the touch and no longer jiggly in the center. It will continue to set as it cools, so don't wait for it to look completely solid in the oven.

Tips and Techniques

For easiest cutting, let the bars cool completely and refrigerate for an hour before slicing. Use a sharp knife wiped clean between cuts for neat squares. The powdered sugar dusting looks prettiest when applied while the bars are still warm—it creates a lovely glazed appearance.

Ingredient Substitutions

  • lemon juice: bottled lemon juice
  • butter: margarine

Equipment Needed

  • 18x26 inch sheet pan (half-sheet pan)
  • mixing bowls
  • fork for pricking dough
  • whisk or electric mixer

Historical Context

Lemon bar cookies became popular across the American South in the mid-20th century when home bakers adapted lemon meringue pie into an easy-to-serve bar format perfect for church socials, school functions, and potlucks.