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A close-up of sliced cream cheese lemon bars with a dusting of powdered sugar on a white plate.

Cream Cheese Lemon Bars

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16 servings
Calories 285 kcal

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.