6-Ingredient Lemon Bars
Last Updated on March 25, 2025 by assistant@allisonrlancaster.com
Sweet, lemony and zesty, these 6-Ingredient Lemon Bars are a cinch to make. When you need a cool treat that will be a crowd-pleaser, try these! These are super easy, with only a few minutes hands-on time! Sweet, with a tangy finish, they are great for gatherings, parties, and BBQ’s.
The best part is that you can make this with only 6 ingredients, all easily found at your local grocery store. If you can’t locate lemon yogurt, vanilla will work just fine. The only difference is that you won’t have quite as strong of a lemon flavor.
Need some other easy desserts? Try these!
Southern Lemon Cupcakes
Strawberry Shake Dip
Lemon Pound Cake
The first thing you want to do is spread the cookie dough in the bottom of the pan. This is great for kids to help with! I just love recipes that are easy enough for the kids to get involved with, don’t you? That really makes for learning in the kitchen, which is what we love to do! Everything can be a learning moment!
Bake the cookie dough for 20 minutes, then allow to cool thoroughly. Try your best not to nibble at the baked cookie, okay?
Using your stand mixer, or a hand held mixer, add softened cream cheese, sugar, lemon zest and juice. Blend this well, and then add the yogurt. Mix to combine and whip until nice and fluffy.
In a separate bowl, beat the whipped cream until nice and fluffy. If you are using cool whip, you can skip this step. You want the whipped cream to form stiff peaks when finished.
Fold the whipped cream into the lemon cream cheese and yogurt mixture and combine thoroughly. Spread the mixture over the cooled cookie dough. Top with lemon slices and lemon zest for a garnish, if desired.
Chill for 2 hours, then cut into squares and serve cold. Depending on the size of the squares, you can get 24 bars from the pan.
Ingredients:
- 1 roll of refrigerated cookie dough (16 oz.)
- 16 oz. of cream cheese (room temperature)
- ¼ cup of sugar
- 1 large lemon (juiced and completely zested)
- 12 oz. of lemon yogurt
- ¾ cups of heavy whipping cream (or 1 ½ cups of whipped topping)
Instructions:
- Preheat the oven to 350 degrees.
- In a baking dish, press the cookie dough into the bottom, covering the entire bottom surface. (This recipe yields enough ingredients for a 13”x9” dish, but you can also use 2 smaller 8” x 8” square dishes. If using the square dishes, use ½ of the cookie dough roll in each dish.)
- Bake the cookie dough for 20 minutes and then let it cool for at least 30 minutes.
- While the cookie dough is baking, using a mixer, beat together the cream cheese, sugar, lemon juice, and ½ of the lemon zest.
- Once well combined, add the yogurt to the mixture and beat until it becomes a smooth and creamy consistency.
- In another bowl, whip the heavy whipping cream until it creates a smooth texture. Carefully fold this (whipped topping) into the cream cheese mixture.
- Spread the mixture on top of the cookie (make sure it’s cool to the touch first) and top with the remaining lemon zest. Garnish with lemon slices.
- Refrigerate for 2 hours. Then cut into desired bar size and serve cold.
What is your favorite lemony treat? Will you try these easy 6 ingredient lemon bars? Be sure to pin this for later!
6 Ingredient Lemon Bars
Ingredients
- 1 roll refrigerated sugar cookie dough
- 16 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 large lemon juiced and completely zested
- 12 ounces lemon yogurt
- 3/4 cup heavy whipping cream can also use 1 1/2 cups whipped topping, such as cool whip
Instructions
-
Preheat the oven to 350 degrees.In a baking dish, press the cookie dough into the bottom, covering the entire bottom surface. (This recipe yields enough ingredients for a 13”x9” dish, but you can also use 2 smaller 8” x 8” square dishes. If using the square dishes, use ½ of the cookie dough roll in each dish.
-
Bake the cookie dough for 20 minutes and then let it cool for at least 30 minutes.
-
While the cookie dough is baking, using a mixer, beat together the cream cheese, sugar, lemon juice, and ½ of the lemon zest.
-
Once well combined, add the yogurt to the mixture and beat until it becomes a smooth and creamy consistency.
-
In another bowl, whip the heavy whipping cream until it creates a smooth texture. Carefully fold this (whipped topping) into the cream cheese mixture.
-
Spread the mixture on top of the cookie (make sure it’s cool to the touch first) and top with the remaining lemon zest. Garnish with lemon slices.
-
.Refrigerate for 2 hours. Then cut into desired bar size and serve cold.r
