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Gooey Lemon Cookie Cobbler Bars

Prep Time 35 minutes
Cook Time 28 minutes
Cooling Time 2 hours
Total Time 3 hours
Course: Dessert
Cuisine: American

Ingredients
  

Jammy lemon cobbler filling
  • 180 g 3/4 cup fresh lemon juice
  • 225 g 1 cup + 2 tablespoons granulated sugar
  • Zest of 1–2 lemons
  • 3 egg yolks
  • 2 tablespoons + 1 teaspoon cornstarch
  • 42 g 3 tablespoons unsalted butter
  • Pinch of salt
Lemon sugar cookie dough
  • 170 g 3/4 cup unsalted butter, melted and slightly cooled
  • 200 g 1 cup granulated sugar
  • Zest of 2 lemons
  • 1 tablespoon fresh lemon juice
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 1 teaspoon vanilla extract
  • 290 g 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
Cobbler cookie topping add-in
  • 20 g 2 tablespoons all-purpose flour
  • 1 tablespoon granulated sugar
  • 7 g 1/2 tablespoon cold butter
  • Pinch of salt
Lemon butter sauce
  • 60 g 4 tablespoons unsalted butter
  • 50 g 1/4 cup granulated sugar
  • 40 g 2 1/2 tablespoons fresh lemon juice
  • Pinch of salt
  • 30 g 2 tablespoons heavy cream
For serving
  • vanilla ice cream

Equipment

  • 8x8-inch light colored metal baking pan
  • Parchment paper
  • Digital kitchen scale
  • Medium saucepan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Offset spatula
  • Citrus juicer
  • Small saucepan-
  • Zester

Method
 

Prepare the pan
  1. Preheat the oven to 350°F.
  2. Line an 8x8-inch light-colored metal baking pan with parchment paper, leaving overhang on the sides for easy removal.
  3. Do not use a ceramic pan if possible, since it can bake more unevenly and may require extra bake time.
Make the jammy lemon cobbler filling
  1. In a medium saucepan, whisk together the 180g (3/4 cup) lemon juice, 225g (1 cup + 2 tablespoons) sugar, lemon zest, 3 egg yolks, 2 tablespoons + 1 teaspoon cornstarch, and a pinch of salt.
  2. Cook over medium-low heat, whisking constantly, until the filling thickens and begins to hold lines from the whisk. It should fall in thick ribbons, not run like a sauce.
  3. Remove the pan from the heat and whisk in the 42g (3 tablespoons) butter until smooth. Let the filling sit and thicken for about 30 minutes while you make and par-bake the cookie dough.
  4. The filling should be thick and spreadable before using, and it is best if it does not run over the edges of the cookie base during assembly.
Make the lemon sugar cookie dough
  1. In a large bowl, rub the zest of 2 lemons into the 200g (1 cup) sugar until fragrant.
  2. Add the 170g (3/4 cup) melted butter, 1 tablespoon lemon juice, 1 room temperature egg, 1 room temperature egg yolk, and 1 teaspoon vanilla extract, then whisk until smooth.
  3. Add the 290g (2 1/4 cups) flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 3/4 teaspoon salt. Stir until a soft, scoopable dough forms.
Form and par-bake the base
  1. Reserve about one-third of the dough for the topping. Spread the remaining dough evenly into the prepared pan.
  2. Bake for 13–14 minutes, until the edges are lightly golden and the center looks just set.
Make the cobbler cookie topping
  1. To the reserved dough, add the 20g (2 tablespoons) flour, 1 tablespoon sugar, 7g (1/2 tablespoon) cold butter, and a pinch of salt. Use your fingers to work it together lightly until it forms large, soft crumbles.
Assemble the bars
  1. Spread the thickened lemon filling over the warm cookie base, keeping it inside the edges of the base rather than pushing it all the way to the sides of the pan.
  2. Scatter the cobbler topping over the filling in large chunks, leaving some lemon filling exposed between the topping pieces.
Bake the bars
  1. Return the pan to the oven and bake for 25–28 minutes, until the topping is golden and the exposed pockets of lemon filling are bubbling. The center should still have a slight jiggle.
Cool completely
  1. Let the bars sit in the pan for at least 2 hours before lifting them out with the parchment overhang and slicing.
Make the lemon butter sauce
  1. In a small saucepan, combine the 60g (4 tablespoons) butter, 50g (1/4 cup) sugar, 40g (2 1/2 tablespoons) lemon juice, and a pinch of salt.
  2. Heat over medium until melted, then bring to a gentle low boil. Let it cook for about 5 minutes, stirring occasionally, until it reduces slightly.
  3. Remove the pan from the heat and stir in the 30g (2 tablespoons) heavy cream.
  4. The sauce will still be fairly thin, but silky, and it will thicken slightly as it cools.
Serve
  1. Drizzle some of the warm lemon butter sauce over the bars, then cut into slices.
  2. Serve with vanilla ice cream and more warm lemon butter sauce on top. Vanilla ice cream is truly required here, since the bars are very bold and intensely lemony on their own.

Notes

  • This is a very lemon-forward dessert and is best for people who really love lemon.
  • The filling needs time to thicken before assembly, so making it first is important.
  • These bars are gooey when warm and become more structured as they cool.
  • A light-colored metal pan gives the best bake.

Storage 

  • Store the bars in an airtight container in the refrigerator for up to 4 days.
  • The bars will firm up in the fridge as the lemon filling sets more.
  • For best texture, let them sit at room temperature for 20–30 minutes or warm slightly before serving.

Reheating 

  • Warm individual bars in the microwave for about 10–15 seconds. This brings back the soft, gooey cobbler texture.
  • Serve warm with vanilla ice cream and lemon butter sauce.