These Lemon Cream Cheese Bars are a bright and refreshing dessert, perfect for spring and summer gatherings. A buttery shortbread crust is topped with a creamy, tangy lemon filling and baked to golden perfection.
Ingredients:
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
For the Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup lemon juice (freshly squeezed)
- 2 tablespoons lemon zest (from about 2 lemons)
- 1 teaspoon vanilla extract
- Optional: powdered sugar for dusting
Instructions:
- Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together the flour, powdered sugar, and salt.
- Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake for 15-18 minutes, or until lightly golden. Let cool slightly.
- Prepare the Filling:
- In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Beat in the eggs one at a time, mixing until just combined.
- Stir in the lemon juice, lemon zest, and vanilla extract until well combined.
- Assemble and Bake:
- Pour the lemon cream cheese filling over the partially baked crust, spreading it evenly.
- Bake for 25-30 minutes, or until the filling is set and the edges are lightly golden. The center may still have a slight jiggle.
- Let the bars cool completely in the pan on a wire rack.
- Chill in the refrigerator for at least 2 hours before cutting into bars.
- Serve:
- Use the parchment paper overhang to lift the bars out of the pan.
- Cut into squares or rectangles.
- Optional: Dust with powdered sugar before serving.
Tips and Variations:
- For extra lemony flavor: Add a teaspoon of lemon extract to the filling.
- Make it gluten-free: Substitute a gluten-free 1 to 1 baking flour for the all-purpose flour in the crust.
- Berry topping: Add a layer of fresh raspberries or blueberries on top of the cream cheese filling before baking.
- Storage: Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Make sure your cream cheese is very soft. This is very important to make a smooth filling.
- Do not overmix the filling after adding the eggs. This will incorporate too much air, and the filling may crack.
Enjoy your delicious Lemon Cream Cheese Bars!