What you'll need

1 box Immaculate Baking Co.™ Gluten Free sugar cookie mix

1/2 cup butter, softened (not melted)

1 tablespoon water

1 teaspoon gluten-free vanilla

1 egg


4 eggs

2 cups cane sugar

1 teaspoon gluten-free baking powder

1/4 cup lemon juice

1 tablespoon grated fresh lemon peel

15 mins prep time
3/55 hrs / mins total time
36 servings
  1. 1

    Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.

  2. 2

    Reserve 1/4 cup of the cookie mix. In medium bowl, stir remaining cookie mix, the softened butter, water, vanilla and 1 egg until soft dough forms. Press mixture evenly in bottom of pan. Bake 18 minutes.

  3. 3

    Meanwhile, in large bowl, beat 4 eggs slightly with whisk. Beat in reserved 1/4 cup cookie mix, the sugar and baking powder until well blended. Beat in lemon juice and lemon peel with whisk.

  4. 4

    Pour filling evenly over warm base.

  5. 5

    Bake 20 to 25 minutes or until top is golden brown. Cool completely, about 1 hour. Refrigerate at least 2 hours until chilled. For bars, cut into 9 rows by 4 rows.


If desired, garnish each bar with a sprinkling of powdered sugar, a few fresh raspberries or blackberries, or make a glaze to drizzle over bars using 1 cup powdered sugar and 2 to 3 tablespoons fresh lemon juice.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.