Lemon Bars with Cream Cheese Recipe
This recipe for lemon bars with cream cheese combines a buttery graham cracker crust, velvety smooth cheesecake, and perfectly tart lemon filling. It's the perfect warm weather dessert for any occasion.
Servings: 9 people
Calories: 412kcal
Ingredients
Lemon Bars Graham Cracker Crust
- 1/2 cup graham cracker crumbs crushed
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 cup butter room temperature
Cream Cheese Layer
- 8 ounces cream cheese room temperature
- 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Lemon Custard for Lemon Bars
- 1/2 cup lemon juice fresh
- 1½ tablespoons lemon zest (3-4 large lemons)
- 1½ cups sugar
- 1/4 cup all-purpose flour
- 4 large eggs
Instructions
- Preheat oven to 350 degrees F.
- Line a 9" x 9" baking dish with parchment paper so that it hangs over the edges by about 1". Spray with nonstick cooking spray and set aside.
- In a medium-sized mixing bowl, combine the graham cracker crumbs, flour, sugar, and salt and whisk together. Add the room temperature butter and mix with a pastry cutter (or your fingers) until the mixture is combined and slightly crumbly. Pat the graham cracker shortbread dough into the bottom of the prepared baking dish.
- Bake in a preheated oven for about 8 minutes, or until lightly golden brown. Remove from the oven and cool for a minute before adding the cream cheese layer.
- While the crust is baking, add the room temperature cream cheese and sugar to a large mixing bowl. Beat together using a handheld mixer until light and fluffy, or about 3 minutes. Add the egg and vanilla, then mix again on low speed until smooth.
- Spoon the cream cheese mixture over the warm crust and spread even using an offset spatula.
- In a large bowl, combine the lemon juice, lemon zest, sugar, and eggs. Whisk to combine, then add the flour. Whisk again gently, making sure it's combined and there are no lumps.
- Pour the lemon filling over the cream cheese layer and place back in the oven for 35-40 minutes, or until the lemon custard is set and the edges are slightly golden brown. (Note: the cream cheese layer will rise to the top)
- Once baked, remove the lemon bars from the oven and allow to cool completely at room temperature. Once cooled, transfer to the fridge for at least 1 hour before cutting into bars or squares.
- To serve, pull from the fridge and dust with powdered sugar. They are best served chilled. Enjoy!
Notes
Storing instructions: store in an airtight container in the fridge for up to 1 week.
Freezing: place the baking sheet or baking pans in the freezer for about 30 minutes, then remove and wrap each creamy lemon bar in aluminum foil. Transfer to freezer bags and store frozen for up to 2 months. Thaw in the fridge for a few hours, or eat slightly frozen.
Nutrition
Calories: 412kcal | Carbohydrates: 70g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 131mg | Sodium: 251mg | Potassium: 79mg | Fiber: 1g | Sugar: 56g | Vitamin A: 468IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg