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 and cream cheese filling, creating a delightful balance of flavors and textures.
Ingredients:
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- For the Cream Cheese Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest (from about 2 lemons)
- 1 teaspoon vanilla extract
- Optional Topping:
- 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 flour mixture until it resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake for 18-20 minutes, or until lightly golden. Let cool slightly.
- Prepare the Cream Cheese Filling:
- In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Beat in the eggs one at a time, mixing until just combined.
- Stir in the fresh lemon juice, lemon zest, and vanilla extract. Mix until well combined.
- Assemble and Bake:
- Pour the cream cheese filling evenly over the partially baked crust.
- 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.
- Remove from the oven and let cool completely in the pan.
- Refrigerate for at least 2 hours, or until fully chilled.
- Serve:
- Using the parchment paper overhang, lift the bars out of the pan.
- Cut into squares or rectangles.
- If desired, dust with powdered sugar before serving.
Tips and Variations:
- For a more intense lemon flavor: Add an extra tablespoon of lemon zest to the filling.
- To create a graham cracker crust: Substitute the shortbread crust ingredients with a graham cracker crust recipe.
- For a berry twist: Add fresh berries (like blueberries or raspberries) 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.
- Cutting clean bars: make sure the bars are fully chilled before cutting, and use a clean knife for each cut.
Enjoy your delicious Lemon Cream Cheese Bars!