Description
These Lemon Cream Cheese Bars are a sweet and tangy dessert with a creamy lemon cheesecake filling layered over a buttery crust. Perfect for parties, holidays, or anytime you crave a refreshing treat!
Ingredients
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For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter, softened
For the Filling:
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest (optional, for extra tang)
- 1/4 cup all-purpose flour
For the Topping:
- Powdered sugar (optional, for dusting)
Instructions
1. Preheat and Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Grease or line a 9×13-inch baking pan with parchment paper for easy removal.
2. Make the Crust:
- In a medium bowl, mix the flour, powdered sugar, and softened butter until crumbly.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake the crust for 15-20 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
3. Prepare the Filling:
- In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the lemon juice, lemon zest (if using), and flour. Mix until fully combined.
4. Assemble and Bake:
- Pour the lemon cream cheese mixture over the baked crust, spreading it evenly.
- Bake for 20-25 minutes, or until the filling is set and no longer jiggles in the center.
- Remove from the oven and let the bars cool to room temperature. Refrigerate for at least 2 hours before slicing.
5. Serve:
- Once chilled, slice into bars and dust with powdered sugar before serving, if desired.
Notes
- Zest for Extra Lemon Flavor: Add more lemon zest for a bolder citrus taste.
- Storage: Store the bars in an airtight container in the refrigerator for up to 5 days.
- Make Ahead: These bars can be made a day in advance for even better flavor.