Lemon Cream Cheese Bars
Indulge in the creamy, zesty delight of Lemon Cream Cheese Bars, the perfect fusion of tangy citrus and velvety cheesecake goodness. With a buttery, slightly crunchy crust as the base, these bars are crowned with a luscious lemon-infused cream cheese filling that’s both rich and refreshingly tart. Easy to make with just 15 minutes of prep time, these treats are baked to perfection in under an hour and chilled for that ideal, sliceable texture. Topped with a light dusting of powdered sugar, they’re as lovely to look at as they are to eat. Whether you’re hosting a spring gathering or craving a bright, citrusy dessert, these Lemon Cream Cheese Bars are sure to elevate any occasion.
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Ingredients
- 0.75 cup unsalted butter, melted
- 1.5 cups all-purpose flour
- 0.25 cup granulated sugar (for crust)
- 8 ounces cream cheese, softened
- 0.5 cup granulated sugar (for filling)
- 2 large eggs
- 0.33 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving a slight overhang to easily lift the bars out later.
Step 2
In a medium bowl, mix the melted butter, flour, and 1/4 cup granulated sugar until a crumbly dough forms.
Step 3
Press the dough evenly into the bottom of the prepared pan to form the crust. Use your hands or the back of a spoon to press it firmly.
Step 4
Bake the crust in the preheated oven for 15 minutes, or until lightly golden. Remove from oven and let it cool slightly while you prepare the filling.
Step 5
In a mixing bowl, beat together the cream cheese and 1/2 cup granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Step 6
Add the eggs to the cream cheese mixture one at a time, beating well after each addition.
Step 7
Mix in the lemon juice, lemon zest, and vanilla extract until fully combined.
Step 8
Pour the lemon cream cheese filling over the pre-baked crust, spreading it into an even layer.
Step 9
Bake in the oven for an additional 20 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
Step 10
Remove the bars from the oven and allow them to cool to room temperature. Then, refrigerate for at least 2 hours or until fully set.
Step 11
Once chilled, use the parchment paper overhang to lift the bars out of the pan. Dust with powdered sugar before slicing into 12 squares or rectangles.
Nutrition Facts
| Serving size | (938.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3546.5 |
| Total Fat 235.3g | 0% |
| Saturated Fat 142.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1010.6mg | 0% |
| Sodium 893.7mg | 0% |
| Total Carbohydrate 325.4g | 0% |
| Dietary Fiber 6.2g | 0% |
| Total Sugars 176.2g | |
| Protein 47.1g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 366.6mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 707.8mg | 0% |
Source of Calories