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!

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!

lemon bar ingredients measured into small bowls

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.

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.)
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!)

Add in the egg and mix until combined.
Slowly add the flour and mix until the dough is formed.

slow cooker lemon bars mixture with egg in bowl

Press the dough evenly in the bottom of the slow cooker.

slow cooker lemon bars mixture spread in slow cooker

Spread spoonfuls of lemon curd evenly over the top of the dough.

Slow cooker lemon bars cooking in slow cooker

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.)
Turn off the slow cooker and let the lemon cookie bars cool. Cut the bars into squares and remove from the slow cooker.

Dust the bars with powdered sugar using a sifter or a fine mesh strainer.
Store cookie bars in an airtight container.

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.