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Lemon Cream Cheese Bars

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These tangy and creamy Lemon Cream Cheese Bars combine a delicious lemony filling with a smooth cream cheese base, all atop a buttery shortbread crust. Perfect for spring gatherings, picnics, or just satisfying your sweet tooth.

Ingredients

  • For the crust:
  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ½ cup unsalted butter, softened
  • 1 tsp vanilla extract
  • Pinch of salt
  • For the filling:
  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • ½ cup fresh lemon juice (about 2 lemons)
  • 1 tbsp lemon zest
  • ½ tsp vanilla extract
  • 1 tbsp all-purpose flour

Instructions

  1. Prepare the crust:
    Preheat the oven to 350°F (175°C). In a medium bowl, mix the flour, powdered sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the vanilla extract. Press the mixture evenly into the bottom of a greased 9×13-inch baking pan. Bake for 12-15 minutes, or until lightly golden. Set aside to cool.
  2. Make the filling:
    In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and continue to beat until combined. Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, vanilla extract, and flour until smooth.
  3. Assemble and bake:
    Pour the lemon cream cheese filling over the cooled crust. Spread it evenly and return the pan to the oven. Bake for 25-30 minutes, or until the center is set and the edges are slightly golden.
  4. Cool and serve:
    Allow the bars to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours before cutting into squares. Garnish with additional lemon zest if desired.

Notes

  • Make sure the cream cheese is softened before mixing to ensure a smooth filling.
  • For an extra lemony kick, you can add a bit more zest or juice.
  • These bars can be stored in the fridge for up to 5 days.

Find it online: https://yumfamilyrecipes.com/lemon-cream-cheese-bars/