The sun is finally peeking through the clouds today. It is the perfect time for a bright, refreshing citrus flavor in your kitchen. You deserve a treat that tastes like pure sunshine in every bite.
These Cream Cheese Lemon Bars are the ultimate sunny treat for your family. They are light enough for a warm afternoon but rich enough to satisfy. You will love how the tangy lemon wakes up your taste buds.
Why You’ll Love This Recipe
This recipe is a total winner for any spring gathering or weekend treat. It combines the best parts of a cheesecake and a classic lemon bar. You get a crowd-pleasing dessert that looks much fancier than it actually is.
The three distinct layers create a beautiful contrast of textures and flavors. You start with a buttery, crisp shortbread base that holds everything together. Then comes a silky cream cheese layer that adds a lovely richness.
Finally, the bright lemon curd on top provides that signature zing we all crave. It is a balanced dessert that is never too sweet or too heavy. Your friends and family will definitely ask you for this recipe.
Simple Cooking Steps
Making these bars is a straightforward and beginner-friendly method that anyone can master. You do not need any fancy equipment or advanced baking skills today. We will take it one simple layer at a time.
The crust comes together quickly by cutting butter into the flour and sugar. Once that is par-baked, you simply layer the fillings and bake again. It is a low-stress way to create a multi-layered masterpiece in your own kitchen.
Ingredients You’ll Need
You likely have most of these simple pantry staples in your kitchen right now. Fresh lemons make a huge difference for that vibrant spring flavor we want.
- 1.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 0.75 cup unsalted butter, chilled and cubed
- 0.25 teaspoon salt
- 8 ounces cream cheese, softened
- 1.25 cups granulated sugar, divided
- 3 large eggs
- 4 tablespoons fresh lemon juice, divided
- 1 tablespoon lemon zest
- 2 tablespoons all-purpose flour
- 0.5 teaspoon baking powder
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a medium bowl, combine 1.5 cups flour, 0.5 cup sugar, and salt; cut in the chilled butter using a pastry blender until the mixture resembles coarse crumbs.
- Press the dough firmly into the bottom of the prepared pan and bake for 15 minutes until lightly golden.
- While the crust bakes, beat the softened cream cheese with 0.25 cup sugar, 1 egg, and 1 tablespoon lemon juice until smooth and aerated.
- Spread the cream cheese mixture evenly over the hot, pre-baked crust.
- In another bowl, whisk together the remaining 2 eggs, 1 cup sugar, 3 tablespoons lemon juice, lemon zest, 2 tablespoons flour, and baking powder until well combined and slightly frothy.
- Pour the lemon mixture gently over the cream cheese layer to maintain distinct layering.
- Bake for 25 minutes or until the lemon layer is set and no longer jiggles in the center.
- Remove from oven and allow to cool completely at room temperature for 1 hour.
- Refrigerate for at least 2 hours to allow the cream cheese layer to firm up before slicing into squares.
Best Ways to Enjoy It
These bars are best served chilled for the most perfectly sliced squares possible. You can dust the top with a little powdered sugar for a pretty finish. It adds a touch of elegance to your dessert platter.
Serve these at your next spring brunch alongside some fresh berries and coffee. They also make a wonderful addition to an Easter dessert table or a baby shower. The bright yellow color looks so cheerful on any plate.
If you are feeling extra fancy, add a small dollop of whipped cream on top. A tiny sprig of fresh mint also makes a beautiful and fresh garnish. Your guests will feel like they are at a high-end bakery.
Storage & Reheating
These bars are a fantastic make-ahead treat for your busy week. You can store them in an airtight container in the refrigerator for up to five days. They actually taste even better after the flavors have melded overnight.
If you want to keep them longer, you can freeze the sliced bars. Wrap each square tightly in plastic wrap and place them in a freezer bag. They will stay fresh for up to three months this way.
When you are ready to eat, just thaw a square in the fridge for a few hours. There is no need to reheat these bars at all. They are meant to be enjoyed cold and refreshing right from the refrigerator.
Recipe Tips for Best Results
- Use cold butter for the crust to ensure it stays nice and flaky.
- Make sure your cream cheese is completely softened before mixing to avoid lumps.
- Use fresh lemon juice instead of bottled for the brightest possible flavor.
- Line your pan with parchment paper for easy removal and clean slicing.
- Avoid overbaking the lemon layer so it stays tender and creamy.
- Let the bars cool fully at room temperature before putting them in the fridge.
- For a cleaner cut, wipe your knife with a warm damp cloth between slices.
- Double the recipe and use a 9×13 pan if you are feeding a big crowd.
Easy Flavor Ideas
- Try using lime juice and zest for a tropical twist on these bars.
- Add a handful of fresh blueberries to the lemon layer before baking.
- Use a gluten-free all-purpose flour blend for the crust and filling if needed.
- Swap the granulated sugar in the crust for brown sugar for a deeper flavor.
- Stir in a half teaspoon of vanilla extract to the cream cheese layer.
Common Questions
Can I use bottled lemon juice?
You can use bottled juice if you are in a pinch today. However, fresh juice provides a much more vibrant and natural taste. The zest from the fresh lemon also adds a lot of essential flavor.
How do I know when the bars are done?
The edges should be slightly golden and the center should be set. It should not jiggle like liquid when you gently shake the pan. The creamy texture will firm up even more as it cools in the fridge.
Why did my layers mix together?
Make sure to pour the lemon mixture very gently over the cream cheese. Using the back of a spoon can help break the fall of the liquid. This helps keep the beautiful distinct layers you are looking for.
I hope these bright lemon bars bring a little extra sunshine to your spring days. They are so simple to make and always bring a smile to everyone’s face. Happy baking!
— Lidia
Cream Cheese Lemon Bars
Ingredients
- 1.5 cups all -purpose flour
- 0.5 cup granulated sugar
- 0.75 cup unsalted butter, chilled and cubed
- 0.25 teaspoon sal t
- 8 ounces cream cheese, softened
- 1.25 cups granulated sugar, divided
- 3 large egg s
- 4 tablespoons fresh lemon juice, divided
- 1 tablespoon lemon zest
- 2 tablespoons all -purpose flour
- 0.5 teaspoon baking powder
Instructions
- Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- In a medium bowl, combine 1.5 cups flour, 0.5 cup sugar, and salt; cut in the chilled butter using a pastry blender until the mixture resembles coarse crumbs.
- Press the dough firmly into the bottom of the prepared pan and bake for 15 minutes until lightly golden.
- While the crust bakes, beat the softened cream cheese with 0.25 cup sugar, 1 egg, and 1 tablespoon lemon juice until smooth and aerated.
- Spread the cream cheese mixture evenly over the hot, pre-baked crust.
- In another bowl, whisk together the remaining 2 eggs, 1 cup sugar, 3 tablespoons lemon juice, lemon zest, 2 tablespoons flour, and baking powder until well combined and slightly frothy.
- Pour the lemon mixture gently over the cream cheese layer to maintain distinct layering.
- Bake for 25 minutes or until the lemon layer is set and no longer jiggles in the center.
- Remove from oven and allow to cool completely at room temperature for 1 hour.
- Refrigerate for at least 2 hours to allow the cream cheese layer to firm up before slicing into squares.
