Pie de Limón Cookie Bars

Desserts, Holiday, The Holidays, Winter

Holiday season, what is up?!?!

If I’m keeping it super real, I’ve secretly been tired of pumpkin, autumn leaves and anything Thanksgiving related for like a month haha. I think that’s the peril of my job: I celebrate the actual holiday way before it even arrives. I’m so glad to be freed into the land of Santa, red and snowflakes. Let’s do this!

Most years I’m not invited to THAT many holiday parties; I’m not throwing myself a pity party because I honestly love nothing more than to stay home with Amelia and watch movies, but this year I’m already on the books for four! I feel incredibly popular and special. A special thank you to my friends!

I’ve been jotting down ideas for items that we can bake and bring to our friends. Here is what I’d like from them:

1. Make ahead.
2. Easily transportable.
3. Drama-free baking.

For this post, I teamed up with UnCookie Exchange, a celebration of unfussy recipes and get-togethers. I’m for all of that!

These Pie de Limón Cookie Bars are super easy to throw together. You essentially make a cookie crust and bake it for about 10 minutes and while it’s baking, you make the filling. Everything in a bowl and mixed up—that’s it. Not too many ingredients either.

This dessert uses no sugar in the actual filling—just sweetened condensed milk!

Sweetened condensed milk is milk which has water removed and replaced with sugar. Basically it’s milk and sugar.

This is inspired by my favorite Peruvian dessert: Pie de Limón. It is all the things I love—sweet, slightly salty and tart. It’s a good mix of flavors all in one.

The meringue topping is completely optional. I like to add it because I think it adds a nice touch but they honestly taste delicious with or without it.

What is on your to-bake list this holiday season? Mine is a mile long, I’m hoping I get to it all!

Happy baking,


Pie de Limón Cookie Bars

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serving Size: 8 cookie bars (also this kinda depends on how you cut them, too)


Cookie Crust: 

  • 2/3 cup unsalted butter, at room temperature 
  • 1/4 cup white granulated sugar
  • 1 1/4 cups all-purpose flour
  • Pinch of salt

Limón Filling: 

  • 4 large eggs, separated (we’ll be using the egg yolks and egg whites so be sure to save them both) 
  • 2 tablespoons all-purpose flour
  • Juice from 2 lemons
  • Juice from 1 lime, combination of citrus juice should equal 1/2 cup 
  • 1 14-ounce can of Eagle Brand Sweetened Condensed Milk
  • 1/4 teaspoon salt

Meringue Topping

  • 1 large egg white
  • 1/4 cup white granulated sugar
  • Pinch of salt


To make the cookie crust:

  • Preheat oven to 350 degrees F. Line a 8-inch square baking dish with parchment on both sides. This pie is kinda sticky so I really think parchment is the way to go. 
  • In the bowl of a stand-up mixer, with the paddle attachment (OR a medium bowl and an electric hand mixer), combine the butter and sugar. Beat until smooth and fluffy, about 1 minute. Add the flour and and salt; mix until just combined. It will be crumbly. 
  • Transfer to the prepared baking dish and press into the bottom until it’s an even layer. Place the baking dish in the oven to bake for about 12 minutes. 

To make the limón filling:

  • In the bowl of a stand-up mixer, with the paddle attachment (OR in a clean medium bowl and an electric hand mixer), add the egg yolks, flour, lemon juice, lime juice, sweetened condensed milk and salt. Beat until smooth. 
  • Pour the limón filling into the baking dish on top of the par-baked crust. Transfer to the oven to bake for an additional 15 minutes, until the top is just a little bit jiggly. Remove from the oven and allow to cool for 1 hour. Transfer to the fridge to chill for at least 2 hours before serving. 

To make the meringue topping: 

  • To the bowl of a stand-up mixer, with the whisk attachment (OR in a clean small bowl and an electric hand mixer), add the egg white. Beat until foamy, about 2 minutes. Add the sugar and salt; and beat until stiff peaks form, about 4 minutes. Transfer to a piping tip with the desired tip (I used a star tip).
  • Right before serving, slice up the cookie bars. Feel free to cut them up however you like. I got about 8 out of mine, but definitely get more if you like.
  • Pipe little stars/blobs of meringue onto top. If you like, you can use a torch to brown the meringue. 

(This post is sponsored by Eagle Brand Sweetened Condensed Milk. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.) 

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  • Avatar
    Reply fatimah November 30, 2017 at 5:47 am

    you forgot to add “the meringue topping is cute AF” haha…i love these xx

  • Avatar
    Reply Ricki Jill Treleaven November 30, 2017 at 5:48 am

    Great idea…especially for a Hostess Gift! Who doesn’t love lemony goodness.

  • Avatar
    Reply Hannah November 30, 2017 at 6:06 am

    I love this! I’ve been on a lemon bar jag lately definitely gonna give these a shot.

  • Avatar
    Reply Gabrielle November 30, 2017 at 6:50 am

    These sound amazing and are beyond gorgeous, sometimes its tough to make a lemon bar not look sad (I get the powdered sugar dousing technique, haha) but you certainly raised the bar, pun intended! Will definitely be trying these 🙂

    • Adrianna Adarme
      Reply Adrianna Adarme November 30, 2017 at 10:12 am

      Ahh yes, I felt like I should do something a bit different than the powdered sugar, but you definitely can add it! 🙂

  • Avatar
    Reply Tori//Gringalicious.com November 30, 2017 at 8:35 am

    How you always manage to make your recipes look immaculately perfect just blows my mind. Wow, these look amazing.

    • Adrianna Adarme
      Reply Adrianna Adarme November 30, 2017 at 10:11 am

      Thank you, Tori! You’re so sweet. I can assure you that on my first try on making this recipe, it definitely didn’t look perfect. Took a few times haha.

  • Avatar
    Reply Lisa November 30, 2017 at 10:08 am

    Am I missing where the condensed milk is added? These sound amazing!

    • Adrianna Adarme
      Reply Adrianna Adarme November 30, 2017 at 10:10 am

      YES! I just reread the post and I was like, “umm where is it?!?!” I just added it. Thanks and sorry for the mistake!

  • Avatar
    Reply Crystal November 30, 2017 at 11:21 am

    These look so cute and delish!!! Planning on making them for a party this weekend. For the meringue, can this be made and added on ahead as well? Or best done right before serving?

    • Adrianna Adarme
      Reply Adrianna Adarme November 30, 2017 at 11:23 am

      I would make the meringue and pipe it on right before serving. Meringue can get a bit watery if it sits for too long.

      • Avatar
        Reply Crystal November 30, 2017 at 11:41 am

        Perfect! Thanks for the quick reply. Can’t wait to make it!

  • Avatar
    Reply Anna November 30, 2017 at 11:56 am

    How do you stay so trim and bake these things? What is your secret? I recently took up baking again and I blew all the way up. If the secret is exercise, you can keep it. I just can’t.

  • Avatar
    Reply Belinda November 30, 2017 at 12:04 pm

    It’s 6am and I have all those ingredients in my kitchen right now. This is totally an acceptable breakfast food, right?

  • Avatar
    Reply Abby @ Heart of a Baker December 6, 2017 at 11:34 am

    Damn these bars look AMAZING! Totally vegan-izing these for holiday parties!

  • Avatar
    Reply Sabah December 7, 2017 at 8:53 am

    I made this yesterday and it is SUPER DELICIOUS! I tweaked it a bit.
    I used almond flour instead of all purpose flour
    Used only limes since that’s what I had
    Used Celtic sea salt
    And I didn’t make the topping cz it tasted AAAMAZING by itself!!

  • Avatar
    Reply Perry Wink December 14, 2017 at 5:47 pm

    This recipe is amazing. You are a goddess. Another website almost ruined it. It was called “max something”, but you saved us. Bless up.

  • Avatar
    Reply Jordan December 19, 2017 at 10:55 am

    These look delicious – BUT I can’t find Eagle Brand for some reason. What is the can size/measurement for the condensed milk, so I can substitute another brand?

    • Adrianna Adarme
      Reply Adrianna Adarme December 19, 2017 at 11:53 am

      yes, you’ll need a 14-ounce can of sweetened condensed milk! 🙂

  • Avatar
    Reply Kim January 18, 2018 at 8:44 am

    Do you not use the 4 egg whites from the limon filling? Or are those used in the meringue topping?

  • Avatar
    Reply Emily S. July 14, 2019 at 7:29 am

    These were so perfect! I’ve had issues with lemon bars in the past, but the top of these were creamy and so tart. Thanks!

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