Lemon Cream Cheese Bars
Delight in these quick and easy Lemon Cream Cheese Bars featuring a buttery crust and a silky lemon-cream filling—a perfect balance of sweet and tart.
Ingredients
For the crust
- 1 cup all-purpose flour the base for a tender crust.
- 1/2 cup powdered sugar keeps the crust light and not too sweet.
- 1/2 cup butter, softened use unsalted for better control of salt.
For the filling
- 8 oz cream cheese, softened block-style cream cheese is best.
- 1 cup granulated sugar sweetens and helps the filling set.
- 2 large eggs adds structure and silkiness.
- 1/4 cup fresh lemon juice fresh is best for brightness.
- 1 zest lemon layered lemon flavor.
- 1/2 teaspoon vanilla extract adds warmth to balance tartness.
- 1/4 teaspoon salt enhances overall flavor.
Instructions
Prep and Preheat
- Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.
Make the Crust
- Whisk together flour and powdered sugar until combined.
- Cut in softened butter until resembling coarse crumbs.
- Press mixture firmly into the bottom of the prepared pan.
Par-bake the Crust
- Bake crust in preheated oven for 15 minutes and set aside.
Prepare the Lemon Cream Cheese Filling
- Beat softened cream cheese with granulated sugar until smooth.
- Add eggs one at a time, beating to combine after each.
- Stir in lemon juice, zest, vanilla extract, and salt until incorporated.
Assemble and Bake
- Pour cream cheese mixture over the warm crust and smooth the top.
- Bake for 25–30 minutes until edges are set with a slight jiggle in the center.
Cool and Chill
- Cool at room temperature for 30-60 minutes, then refrigerate for at least 2 hours.
Slice and Serve
- Lift slab using parchment overhang, slice with a hot knife for clean edges.
- Dust with powdered sugar and garnish as desired before serving.
Notes
Chill the bars thoroughly for clean slices. Use the hot-knife method for cutting.