Lemon Bars, the Christmas Cookie Edition

We went to the Christmas Fair in Bordeaux today.

I didn’t take a camera so I have no photos.

It drizzled all the while we were there so we didn’t spend a lot of time.

As we left I realized that the only things I bought were food.

I went to the Christmas fair and bought groceries.

There’s something wrong with that…..

It did, however, give me some Christmas spirit.

Christmas spirit = Christmas cookies.

These are our favorites. I don’t make all of them every year, just 3 or 4 of them.

I thought I would post them early enough that you can add one or two to your own list.

Lemon Bars

Total time: 55 minutes


  • Crust:
  • 1 cup flour
  • 1/2 cup butter, room temperature
  • 1/4 cup powdered (icing / cofectioner’s ) sugar
  • Topping:
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbs fresh lemon juice
  • 1 tbs grated lemon rind

Lemon Bar


  • Cream ingredients for crust using a stand or hand mixer.
  • Pat firmly into 8 inch (20cm) square pan, building up edges a bit
  • Bake at 350F (180C) for 20 minutes
  • Beat rest of ingredients together until frothy
  • Pour over crust and bake 25 minutes longer, just until no imprint remains when touched lightly in center.
  • Remove and allow to cool.
  • Cut into small squares

Print Recipe

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 Ginger Chocolate Chunk

Ginger Chocolate Chunk

Oatmeal Peanut Butter Chocolate Chunk

Oatmeal Peanut Butter Chocolate Chip



All of these, except the Lemon Bars, freeze well. I normally freeze half as soon as they cool. We eat he first half then take a ‘cookie break’ before thawing the rest.

Last update on December 10 2014

4 thoughts on “Lemon Bars, the Christmas Cookie Edition”

  1. We had cookie day at my older daughter’s house last Sunday. We did a variety of cookies, my younger daughter was there too. We did Lemon Bars. I kept my mouth shut while they baked. I believe the lemon bars ended up with a cup of fresh lemon juice in them…

    They were inedible.

    But the girls learned!

    I’m sending both your recipe and keeping it myself. 🙂

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