Slow Cooker Tangy & Sweet Lemon Cookie Bars
Speed - 97%
Simplicity - 97%
Tastiness - 97%
97%
Delicious
Slow cooker tangy & sweet lemon cookie bars is a wonderful combination of both tangy and sweet. This dessert is perfect for any summertime BBQ. It's even better to share with the kids in the evening as a quick snack. Super easy to prepare, and is easy to make as long as you have some lemon curd on hand.
Ingredients
- 10 ounces Lemon Curd
- 1 1/2 sticks Butter softened
- 2 cups All Purpose Flour
- 1/4 cup Powdered Sugar
- 1 1/2 teaspoon Vanilla Extract
- 1 large Egg
- 1/4 teaspoon Salt
- 1/2 cup White Sugar
Instructions
- Lightly grease your slow cooker
- In a bowl, mix together the sugar, butter, salt, and vanilla
- Add in the egg and mix well
- Slowly start to add in the flour and mix until a soft dough is formed
- Take the dough and press it lightly on the bottom of your slow cooker
- Spread the lemon curd over top of the dough evenly
- Cover your slow cooker and cook on HIGH for 2 hours and 30 minutes
- Remove the lid and allow the cookie bars to cool
- Remove from the slow cooker
- Sprinkle the powdered sugar over top of the cookie bars
- Slice and serve
Slow cooker tangy & sweet lemon cookie bars are the perfect combination of sweet and tangy all wrapped into one beautiful cookie. The bright yellow color from the lemon curd really adds some flare to this dish.
I have always loved cookie bars and I am in love with lemon bars, so why not marry them together in the slow cooker? It just made sense to do it this way. If you love the smell of fresh citrus in your home, you will definitely get that as these cookie bars bake.
Many times, as is the case here, you could make these in the oven, but using a slow cooker has a few advantages. One, it doesn't make the house hot, which is great if you are cooking in the hot summer. Also, you can leave the house while the dessert cooks, which is not the case when using an oven.
This is another “toss it all together” type of recipe as is typical with slow cooker recipes. The cookie crust is basically just butter, flour, and sugar mixed together. Still, I want to provide you with some tips, tricks, and substitutions, so that you can truly make this recipe your own.
First, when it comes to the lemon curd, you have a couple of options. Of course, fresh lemon curd is the best and will provide you with a punch of flavor, but if you want to spend less time preparing this recipe, you can purchase pre-made lemon curd in the jams and jelly section of your grocery store.
Also, if you do not want to use lemon curd or if you want to use a combination of flavors, do not hesitate to try other flavors such as strawberry, blackberry, etc. You will find that each fruit flavor provides you with a different, smooth taste with every bite.
This recipe uses a cookie bottom for the lemon curd, but you could substitute it for a graham cracker base. To do this, simply use graham cracker crumbs and melted butter. You will mix the two together and then press firmly into the base of your slow cooker. We did this for the slow cooker s'mores brownie recipe.
Since slow cookers all cook at different temperatures, it is important that you pay attention to your cookie bars until you know the exact time to cook this recipe. The recipe says 2 1/2 hours, but it could take as little as 2 hours or as many as 4 hours. You do want to keep an eye on the cookie base to ensure it does not burn.
The cookie bars should be nice and brown along the edges and this usually indicates that they are done. You can check the center of them with a toothpick, but please remember that even when you turn the slow cooker off, the cookies will cook a bit longer until the slow cooker is completely cooled off.
Lemon cookie bars are a wonderful option for any weekend gathering or even a BBQ in your backyard. I recommend cutting them before serving because they can be hard to scoop out when left in the pot. They won't turn out perfectly square like when baking in a rectangular pan, but most people don't really care about that.
As a final note, don’t be shy when you sprinkle on that powdered sugar. But, if you wanted to, you could skip it altogether.
The slow cooker I used for this recipe was the Hamilton Beach Set ‘n Forget Programmable Slow Cooker. It was perfect for this recipe. Although it's quite big regarding depth of the cooker, the fact that I could spread out the cookie crust thin enough helped make it delicious, thin, crispy.
However, I didn't use it to full capacity, considering that it comes with a probe that was perfect for cooking a chicken, or other large piece of meat. So I cooked a full chicken as well! Read the full review (linked above) to see how it went, as well as how this slow cooker compare to similar sizes, prices, and brands.
Ingredients
- 10 ounces Lemon Curd
- 1 1/2 sticks Butter softened
- 2 cups All Purpose Flour
- 1/4 cup Powdered Sugar
- 1 1/2 teaspoon Vanilla Extract
- 1 large Egg
- 1/4 teaspoon Salt
- 1/2 cup White Sugar
Instructions
- Lightly grease your slow cooker
- In a bowl, mix together the sugar, butter, salt, and vanilla
- Add in the egg and mix well
- Slowly start to add in the flour and mix until a soft dough is formed
- Take the dough and press it lightly on the bottom of your slow cooker
- Spread the lemon curd over top of the dough evenly
- Cover your slow cooker and cook on HIGH for 2 hours and 30 minutes
- Remove the lid and allow the cookie bars to cool
- Remove from the slow cooker
- Sprinkle the powdered sugar over top of the cookie bars
- Slice and serve
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