Cream Cheese Lemon Bars are the dessert you didn’t know you needed, but once you make them, you won’t be able to live without them. Sweet, creamy cheesy, lemony, buttery, and incredibly simple!
for the crust
2 cups flour (all-purpose)
½ cup sugar, granulated
1⁄2 teaspoon of salt
1 cup (2 sticks) cold butter, cubed into small pieces
for the filling
8 ounces softened cream cheese
2 cups sugar (granulated)
¼ cup of flour
¾ cup lemon juice, freshly squeezed
⅓ cup powdered sugar plus more for sprinkling
6 eggs (big)
vanilla (1 teaspoon)
Preheat the oven to 350°F and line a 9×13-inch pan with foil or paper, leaving enough overhang around the sides to lift the bars out before cutting.
In a food processor or blender, combine flour, sugar, salt, and butter cubes to make the crust.
Cover with plastic wrap and pulse until tiny crumbs form.
(You may alternatively do this in a big mixing bowl using a pastry cutter, fork, or your fingers.)
While you make the filling, press the crust into the prepared pan and bake for 10 minutes.
In a large mixing basin, combine cream cheese and sugar to make the filling. Blend everything together until it’s smooth. Mix in the flour, powdered sugar, lemon juice, eggs, and vanilla extract until everything is well combined.
Return to the oven for 30 minutes after pouring the contents over the crust.
Allow for a 20-minute cooling period before covering and chilling for 4 hours or overnight.
Remove the bars from the pan by lifting the foil edges, slicing them into squares, and dusting with powdered sugar before serving.
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