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Pecan Lemon Bars

June Trom of Blooming Prairie, Minnesota takes advantage of convenient refrigerated cookie dough to make these luscious lemon squares. "My 27 grandchildren love their sweet and tangy flavor," she reports.
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    2 to 2-1/2 dozen


  • 1 tube (18 ounces) refrigerated sugar cookie dough
  • 1 cup chopped pecans, divided
  • 1/3 cup corn syrup
  • 1/4 cup lemon juice
  • 1 large egg, beaten
  • 1 tablespoon butter, melted
  • 1 tablespoon grated lemon zest
  • 1/2 cup sugar
  • 5 teaspoons all-purpose flour
  • Confectioners' sugar


  • Cut dough into 1/2-in. slices; press into an ungreased 13x9-in. baking pan. Sprinkle with 1/2 cup pecans; press firmly into crust. Bake at 375° for 10-12 minutes or until light golden brown. Reduce heat to 350°.
  • In a small bowl, combine the corn syrup, lemon juice, egg, butter and lemon zest. Combine the sugar, flour and remaining pecans; stir into lemon mixture until blended. Pour over crust.
  • Bake for 18-20 minutes or until golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.
Nutrition Facts
1 each: 133 calories, 7g fat (1g saturated fat), 13mg cholesterol, 82mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 1g protein.

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