Description
Cream Cheese Lemon Bars are the perfect blend of tangy lemon and rich cream cheese layered over a buttery shortbread crust. This easy-to-make dessert is ideal for any occasion, delivering a refreshing bite that lemon dessert lovers will adore.
Ingredients
- For the crust:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 cup (2 sticks) butter, chilled and cut into small cubes
- For the filling:
- 8 ounces cream cheese, softened
- 2 cups granulated sugar
- ¼ cup all-purpose flour
- ¾ cup fresh-squeezed lemon juice
- ⅓ cup powdered sugar, plus more for topping
- 6 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with foil or parchment, leaving overhang for easy removal.
- In a food processor or large bowl, combine flour, sugar, salt, and butter. Blend or cut in until mixture forms fine crumbs.
- Firmly press mixture into the prepared pan and bake for 10 minutes.
- In a large bowl, beat cream cheese and sugar until smooth. Add flour, powdered sugar, lemon juice, eggs, and vanilla. Mix until fully blended.
- Pour filling over warm crust and bake for 30 minutes, or until center is set.
- Let cool at room temperature for 20 minutes. Refrigerate for at least 4 hours or overnight.
- Lift bars from pan using the foil overhang. Slice and dust with powdered sugar before serving.
Notes
- For extra lemon flavor, add 1 tsp of lemon zest.
- Add fresh raspberries or blueberries to the filling for a fruity variation.
- To make gluten-free, substitute with a gluten-free flour blend.
- Best served chilled; store in the fridge for up to 5 days or freeze for up to 1 month.
