Cookie Mix Lemon Bars Recipes

COOKIE MIX LEMON BARS

Steps:

• 1. Preheat oven to 350 degrees. Spray the bottom and sides of an 8-inch square pan with non stick spray.
• 2. In a large bowl cut the cold butter into the cookie mix with a fork or pastry blender. Stir in the egg until the mixture is crumbly.
• 3. Press half of the dough into the bottom of the greased pan and bake it in the oven for 15 minutes.
• 4. In a small bowl mix the sweetened condensed milk, lemon zest, and lemon juice until thick and combined.
• 5. Spread lemon mixture over baked crust and evenly crumble remaining dough on the top.
• 6. Bake another 25 minutes or until the top is golden brown. Let cool and refrigerate for 30 minutes or until set. Cut into bars and store in the refrigerator.

SUNNY LEMON BARS

Steps:

• Heat oven to 350°F. In large bowl, beat crust ingredients with electric mixer on low speed until crumbly. In bottom of ungreased 13x9-inch pan, press mixture evenly. Bake about 20 minutes or until light golden brown. Cool 10 minutes.
• Meanwhile, in same large bowl, stir together filling ingredients except lemon juice. Stir in lemon juice. Pour mixture over warm crust.
• Bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 6 rows.

COOKIE-CRUST LEMON BARS

Steps:

• Heat oven to 350°F
• Slice cookie dough as directed on package. Arrange slices in bottom of ungreased 13x9-inch glass pan. With lightly floured fingers, press dough evenly in pan. (Even though the cookie dough is cold/just out of the fridge, pressing it down is pretty easy. It'll take the whole roll to cover the 13x9 pan).
• Bake at 350°F for 15 to 20 minutes or until light golden brown.
• In large bowl, combine eggs, sugar, flour and baking powder; blend well. Blend together lemon juice, lemon extract and lemon zest. Add lemon mixture to egg-sugar mixture, and pour over warm crust.
• Bake at 350°F for an additional 20 to 30 minutes or until top is light golden brown. Cool completely. Sprinkle with powdered sugar; cut into bars.

LEMON CREME BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom of 8-inch square pan with cooking spray.
• In large bowl, cut butter into cookie mix, using fork or pastry blender.
• Stir in egg until mixture is crumbly.
• Press half of cookie mixture into bottom of pan; bake 15 minutes.
• In small bowl, stir condensed milk, lemon peel and lemon juice until thick.
• Spread over baked crust.
• Crumble remaining cookie mixture over top.
• Bake about 25 minutes longer or until light golden brown.
• Refrigerate 30 minutes or until set.
• For bars, cut into 5 rows by 5 rows.
• Store covered in refrigerator.
• Cook time doesn't include 30 minutes of refrigeration.

LEMON LINZER BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie base ingredients until soft dough forms.
• Spread dough in bottom of pan.
• Bake 20 to 23 minutes or until golden brown.
• Cool completely, about 30 minutes.
• Spread raspberry jam over cooled base.
• In large bowl, beat cream cheese and lemon curd with electric mixer on medium speed until smooth.
• Fold in whipped topping.
• Drop lemon mixture by teaspoonfuls over jam layer; spread gently and evenly over jam.
• Sprinkle toasted almonds over top.
• Refrigerate at least 4 hours or overnight.
• For bars, cut into 6 rows by 4 rows.
• To serve, top each bar with 1 raspberry, gently pressing into lemon mixture.
• Store covered in refrigerator.