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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Recipe Information
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)
Instructions
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.
In a medium bowl, mix the melted butter, flour, and 1/4 cup granulated sugar until a crumbly dough forms.
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.
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.
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.
Add the eggs to the cream cheese mixture one at a time, beating well after each addition.
Mix in the lemon juice, lemon zest, and vanilla extract until fully combined.
Pour the lemon cream cheese filling over the pre-baked crust, spreading it into an even layer.
Bake in the oven for an additional 20 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
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.
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
Calories |
3546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.3 g | 302% | |
| Saturated Fat | 142.2 g | 711% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1011 mg | 337% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 325.4 g | 118% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 176.2 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 367 mg | 28% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 708 mg | 15% | |
*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.
