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Lemon Cream Cheese Bars Recipe
Laura

Lemon Cream Cheese Bars

Tangy lemon meets creamy cheesecake filling on a buttery shortbread crust in these irresistible lemon cream cheese bars. Perfect for spring brunches or summer desserts.
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Prep Time 20 minutes
Cook Time 45 minutes
chilling time 3 hours
Total Time 1 hour 5 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour for crust
  • 1/2 cup granulated sugar for crust
  • 1 cup unsalted butter cold and cubed
  • 16 ounces cream cheese softened
  • 1 1/2 cups granulated sugar for filling
  • 3 large eggs room temperature
  • 1/3 cup fresh lemon juice from 2-3 lemons
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour for filling
  • 1 pinch salt
  • 2 tablespoons powdered sugar for dusting

Equipment

  • 9x13 inch baking pan
  • electric mixer
  • Mixing bowls
  • Pastry cutter
  • Wire cooling rack
  • parchment paper

Method
 

  1. Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
  2. Make the crust by combining 2 cups flour and 1/2 cup sugar in a large bowl. Cut in 1 cup cold cubed butter using a pastry cutter until mixture resembles coarse crumbs.
  3. Press crust mixture evenly into prepared pan. Bake for 15 minutes until lightly golden. Remove and keep oven on.
  4. Beat 16 ounces softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add 1 1/2 cups sugar and beat until fully incorporated.
  5. Add 3 eggs one at a time, beating well after each addition. Mix in 1/3 cup lemon juice, 2 tablespoons lemon zest, 1 teaspoon vanilla, 1/4 cup flour, and pinch of salt until just combined.
  6. Pour filling over hot crust and spread evenly to edges. Bake for 25-30 minutes until center is just set with slight jiggle.
  7. Cool completely in pan on wire rack, then refrigerate for at least 3 hours before cutting. Dust with powdered sugar and cut into 24 bars.

Notes

  • Room temperature ingredients are essential for smooth filling without lumps
  • Don't skip the 3-hour chilling time for clean cuts
  • Use fresh lemon juice for best flavor, not bottled
  • Dip knife in hot water between cuts for perfect squares
  • Store refrigerated for up to 5 days or freeze for 3 months