Sweet and Sunny Lemon Cookie Bars

If you are on the hunt for a lemon bars recipe that matches the bright sunshine outside or brings a bit of sun to a cloudy day, then these Sweet and Sunny Lemon Cookie Bars are a must-make. Using the slow cooker to make these lemon bars allows you to combine all of the ingredients and then leave the recipe to cook for a few hours while you do other things. Jarred lemon curd saves you prep-time for these bars, but still packs in tons of tart, lemony flavor. These are great to bring to a pot luck, bake sale, or to serve proudly on your own dessert table! The flavor will wow people! 

Notes

• Lemon zest is the most aromatic and flavorful after it's first removed, so use immediately. 


• Lemon juice may be stored in a covered container in the refrigerator for a few days or frozen for future use.  


• Always remove the zest first before halving or squeezing a lemon. 


• Thin, smooth-skinned lemons kept at room temperature will yield the most juice. 


• To extract the most juice from a lemon, first roll the lemon on a flat surface, exerting light pressure. This will squash the membranes, making it easier to juice or squeeze.


• Thick, bumpy-textured cold lemons give the maximum amount of zest. 


• Lemon zest, depending on its use, can come in many forms. A few examples are: long wide strips, julienne-style, or finely grated. Use a potato peeler to achieve long or wide strips, a zester to julienne, and a grater for a finely-grated lemon zest. 


• Learn how to zest a lemon in this easy tutorial.


• When removing the outer rind, or zest, do not remove the white pith, which is very bitter and not meant for consumption.

Slow Cooker Time HIGH2 hr