Lemon Cream Cheese Bars Recipe
Buttery shortbread supports a smooth, tangy lemon cream cheese filling in these chilled, sliceable dessert bars.
Equipment
- 9 by 13 inch baking pan
- Parchment paper
- Large Mixing Bowl
- Electric mixer
- Food processor or pastry cutter
Ingredients
- 2 cups all-purpose flour for the crust
- 1/2 cup granulated sugar for the crust
- 1/2 teaspoon fine salt
- 1 cup unsalted butter cold and cubed
- 8 ounces full-fat cream cheese softened
- 1 3/4 cups granulated sugar for the filling
- 1/4 cup all-purpose flour for the filling
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest finely grated
- 1/3 cup powdered sugar plus extra for serving
- 5 large eggs room temperature
- 1 teaspoon vanilla extract
Instructions
- Prepare the pan: Heat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the crust: Combine 2 cups flour, 1/2 cup sugar, salt, and cold butter until crumbly. Press evenly into the pan and bake for 12 minutes.
- Mix the filling: Beat softened cream cheese and 1 3/4 cups sugar until smooth. Mix in flour, powdered sugar, lemon juice, lemon zest, eggs, and vanilla on low speed.
- Bake: Pour the lemon filling over the warm crust. Bake for 28 to 34 minutes, until the edges are set and the center has a slight wobble.
- Chill and slice: Cool for 30 minutes, then refrigerate for at least 4 hours. Lift out, cut into bars, and dust with powdered sugar before serving.
Notes
- Use fresh lemon juice and zest for the brightest flavor.
- Do not overbake, since the filling continues to set as it chills.
- Store covered in the refrigerator for up to 4 days.
- Freeze individually wrapped bars for up to 1 month.