Lemon Cream Cheese Bars Recipe

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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!

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