Easy Cheesy Lemon Bars
Brighten up dessert time with these zesty, creamy Easy Cheesy Lemon Bars—a delightful twist on the classic lemon dessert! Featuring a buttery shortbread crust and a luscious lemon-cream cheese filling, these bars strike the perfect balance between tangy and sweet. With layers of flavor enhanced by fresh lemon juice and zest, this easy-to-make treat bakes up in just under an hour and can be chilled ahead for ultimate convenience. Whether you’re hosting a spring gathering or looking for a crowd-pleasing dessert for any occasion, these melt-in-your-mouth lemon bars are sure to impress. Plus, a hint of powdered sugar dusting adds an extra touch of indulgence. Perfect for lemon lovers and beginner bakers alike!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 0.5 cup powdered sugar
- 8 ounces cream cheese, softened
- 1.5 cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 0.75 cup lemon juice
- 1 teaspoon vanilla extract
- powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9x13-inch baking pan and line it with parchment paper, leaving some overhang for easy removal later.
In a medium mixing bowl, combine 1 cup of unsalted butter (melted), 2 cups of flour, and 0.5 cup of powdered sugar. Mix until crumbly and well combined.
Press the mixture evenly into the bottom of the prepared pan to form the crust. Use your fingers or the bottom of a measuring cup to pack it tightly.
Bake the crust for 15 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly while preparing the filling.
In a large mixing bowl, beat 8 ounces of softened cream cheese, 1.5 cups of granulated sugar, and 1 teaspoon of vanilla extract together until smooth and creamy.
Add in 3 large eggs, one at a time, beating well after each addition.
Mix in 1 tablespoon of lemon zest and 0.75 cup of lemon juice until fully incorporated.
Pour the lemon-cream cheese mixture over the pre-baked crust, spreading it out evenly.
Bake in the preheated oven for 25 minutes, or until the center is set and no longer jiggles.
Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to chill and set completely.
Once set, use the parchment paper overhang to lift the bars out of the pan. Cut into 16 squares using a sharp knife, wiping the blade clean between cuts.
If desired, dust the tops with additional powdered sugar before serving.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 61 mg | 3% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 24.1 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 57 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
