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Slow Cooker Lemon Cookie Bars

If you haven’t tried making dessert in the slow cooker yet… don’t wait any longer! Slow Cooker Lemon Cookie bars have all the flavor and buttery texture of a classic lemon pie, yet require only a fraction of the work! You’ll be tempted to make cookie bars every chance you get with this simple recipe. 

Slow cooker lemon bars garnished with powdered sugar

Most of us tend to make dessert when we’re hosting or serving a meal with other dishes. This means: the kitchen is a busy place! Outsource your dessert prep to the slow cooker and be amazed at how perfect these zesty lemon cookie bars turn out!

You will love this recipe because:

  • It uses a short list of pantry staple ingredients plus a few fresh dairy items (probably already in your fridge).
  • It doesn’t require heating the oven which allows you to use it for other dishes or just keep the kitchen cool.
  • It is much easier to “bake” just right in the slow cooker than other recipes designed for the oven. With a premade lemon curd filling, you don’t have to bother with getting it to set without overcooking.
  • It’s the perfect light and tangy dessert to whip up when you need something in under a few hours.

Ingredients Needed

  • Butter – This makes the base of the shortbread-like cookie. It helps to let the butter reach room temperature before using or lightly soften it in the microwave.
  • Sugar – Use regular granulated sugar.
  • Vanilla – A teaspoon of vanilla enhances the cookie base.
  • Salt – Add a bit of salt to aid in flavoring.
  • Egg – An egg will bind the crust mixture together.
  • Flour – Use an all-purpose regular flour. This recipe is not gluten-free tested, but you could also try it out with an all-purpose GF flour.
  • Lemon curd – Look for a jar of lemon curd at the grocery store near the jams, jellies, and other condiments. If you’re up for the challenge, try out a recipe for a homemade version!
  • Powdered sugar – Use enough powdered sugar to add a generous coating across the tops of the lemon cookie bars. Add as much as you like!

How to Make Lemon Cookie Bars In The Slow Cooker

Once you’ve tried making cookie bars in the slow cooker, you’ll find excuses to make them again and again! Use a 6-quart or larger slow cooker – either oval or casserole-sized.

  1. Begin by spraying the slow cooker insert generously with nonstick cooking spray. (If you don’t have this available, use softened butter to coat the insert.)
  2. In a large bowl, beat together the butter, sugar, vanilla, and salt. (I used my handheld mixer, but a fork can work with some extra dedication!)
slow cooker lemon bars mixture in bowl
  1. Add in the egg and mix until combined.
  2. Slowly add the flour and mix until the dough is formed.
  1. Press the dough evenly in the bottom of the slow cooker.
slow cooker lemon bars mixture spread in slow cooker
  1. Spread spoonfuls of lemon curd evenly over the top of the dough.
Slow cooker lemon bars cooking in slow cooker
  1. Cover and bake on high for 2-4 hours. (Mine took 2.5 hours exactly. These are done once the edges begin to brown. They may appear soft in the center, but will set once they cool completely.)
  2. Turn off the slow cooker and let the lemon cookie bars cool. Cut the bars into squares and remove from the slow cooker.
Slow cooker lemon bars cooking in slow cooker
  1. Dust the bars with powdered sugar using a sifter or a fine mesh strainer.
  2. Store cookie bars in an airtight container.
powdered sugar above slow cooker

Recipe Variations

Lemon cookie bars are a simply-flavored dessert that allows the lemon to shine! If you love sweet-and-sour lemony flavors like I do, here are some options to enhance the tangy taste:

  • Grate some lemon zest to sprinkle across the top of the bars
  • Add 1 tablespoon of lemon juice OR 1 teaspoon of lemon extract to the dough.

To add a little extra sweetness, another delicious option is to drizzle the cookie bars with a bit of simple buttercream icing.

How To Store 

Arrange lemon bars in a single layer and store them in an airtight container at room temperature or in the fridge for up to 5 days. 

If you wish to freeze leftovers, tightly wrap individual cookie bars in plastic wrap to prevent freezer burn. Thaw cookie bars before eating by setting them out at room temperature or keep them in the fridge until defrosted. Use within 3 months.

3 Slow cooker lemon bars garnished with powdered sugar
Slow cooker lemon bars garnished with powdered sugar

Slow Cooker Lemon Cookie Bars

Jennifer Draper
If you haven’t tried making dessert in the slow cooker yet… don’t wait any longer! Slow Cooker Lemon Cookie bars have all the flavor and buttery texture of a classic lemon pie, yet require only a fraction of the work! You’ll be tempted to make cookie bars every chance you get with this simple recipe.
3.86 from 7 votes
Save
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 6 people
Calories 597 kcal

Equipment

  • Slow Cooker
  • handheld mixer

Ingredients
  

  • 12 tablespoons butter softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 egg
  • 2 cups flour
  • 10 oz jar lemon curd
  • cup powdered sugar plus more if desired

Instructions
 

  • Spray slow cooker insert generously with nonstick cooking spray
  • In large bowl, beat together butter, sugar, vanilla, and salt
  • Add in egg and mix until combined
  • Slowly add flour and mix until dough is formed
  • Press dough evenly in bottom of slow cooker
  • Spread spoonfuls of lemon curd evenly over top of the dough
  • Cover and bake on high for 2-4 hours
  • Turn off slow cooker and let lemon cookie bars cool; cut the bars into squares and remove from slow cooker
  • Dust with powdered sugar using a sifter or a fine mesh strainer
  • Store cookie bars in an airtight container

Notes

  • My lemon cookie bars were done in 2.5 hours exactly. The bars are done once the edges begin to brown.
  • They may appear soft in the center but will set and firm up once they cool completely. Store in an airtight container at room temperature or in the fridge for up to 5 days.
  • Freeze for up to 3 months by tightly wrapping each bar in plastic wrap and defrost before eating.
  • I was able to cut the bars into 12 squares using a 6-quart oval slow cooker.

Nutrition

Calories: 597kcalCarbohydrates: 80gProtein: 7gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 87mgSodium: 430mgPotassium: 63mgFiber: 1gSugar: 48gVitamin A: 739IUCalcium: 17mgIron: 2mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer

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13 Comments

  1. I agree with other reviewers. The timing was completely off but I was lucky and saved the bars just in time! I had to cut 48 minutes off of the cooking time. The edges were black and the centers were not done but at least the bottoms were okay. The lemon curd alone cost too much for the recipe to turn out so terribly. I think I will be sticking to my oven for lemon bars from now on.

  2. 5 stars
    I have a very large crockpot, but I kept the recipe as is, just timed and checked it. On low 1 hour 40 minutes – perfect! Buttered the crockpot before, and they popped out easily. Delicious – thank you!

  3. 2 stars
    New Year’s Resolution: to read reviews and comments before I make anything. I, too, burned my bars in under 2 hours. I guess my slow cooker is a beast. Maybe give a LOW setting timeframe? Hubs is still willing to pick at them, but they definitely won’t be accompanying me to work.

  4. 4 stars
    The lemon squares sound really good, and I’m glad I persisted and looked it up on my laptop, but I had a hard time viewing it on my phone. It may just be me, but I thought you should be aware of this, because I would have been sorry to miss this and the orange chicken recipes.

  5. I love my crock pot but now ***lemon bars***?????? This moves that pot into the WORSHIP arena! !!
    Two questions though – can the pot be lines with parchment paper to make removal easier? Secondly, why can’t you make meringue on top the bars …. or at least Ready Whip?

    1. Haha! I do love to push the limits of what can be done in a slow cooker 🙂 Yes, you can line it with parchment paper or foil to make it even easier. And yes, meringue or whipped cream are totally acceptable 😉

    1. Saw your recipe for crockpot lemon bars and sounded great…followed recipe exactly and after 1 1/2 hours in my Rival 6 quart slow cooker on high we could smell something burning…the lemon bars were stuck to the bottom and partially black and the middle of the bars were uncooked and gooey….not happy and have not had any trouble with my slow cooker for other recipes…I would not give this recipe even 1 star as I wasted time and ingredients…sorry.

      1. So sorry it didn’t work out for you 🙁 I’ve made them several times (and in various slow cookers just to test) and not run across the same issue…. I’m bummed too!!

        1. 3 stars
          I wish I had read the comments before setting these on high. I had my son start them at 3:30 and at 5:20 when I returned home the edges are black and my guess is the middle is probably raw. I might see if I can cut out the burnt edges and finish cooking the rest. I have a Crock-Pot brand slow cooker.

3.86 from 7 votes (3 ratings without comment)

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