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These Lemon Cream Cheese Bars give you a crisp shortbread crust, a creamy, tangy filling that’s smooth enough to cut cleanly, and a bright lemon zing that never tastes “too sharp.”
Perfect for tea time, weekend baking, or when you need a make‑ahead dessert that still feels special.

Pro tip: Bake the crust just until pale golden, then pour the filling over it while still warm—this helps the layers bond so the bars don’t slide apart when you cut them.

Why this recipe works

This version uses a shortbread‑style crust (butter + flour + a touch of sugar) that bakes up crisp and buttery, then supports a cream‑cheese‑based filling that’s rich but not overly heavy.

Key science‑backed points:

• Cream cheese + sugar adds body and fat, which slows moisture loss and keeps the bars creamy even after chilling.
• Eggs provide structure and help the filling set without becoming rubbery if baked gently.
• Baking at 175°C (350°F) with a moderate time ensures the custard sets without over‑browning, while the lemon juice stays bright and tangy instead of turning sour and flat.

Home bakers at beginner to intermediate level can follow this easily, whether you have a hand mixer, whisk, or even a fork. A digital scale is recommended but not mandatory.

Ingredients

Shortbread crust

• All‑purpose flour – 300 g (about 2 ½ cups)
  Purpose: Structure and crumb; gives the base its crisp, cookie‑like texture.
• Granulated sugar – 75 g (about ⅓ cup)
  Purpose: Sweetness and slight tenderness; helps the butter/mixture brown nicely.
• Salt – 3 g (½ tsp)
  Purpose: Balances sweetness and enhances flavor.
• Unsalted butter, cold and cubed – 225 g (about 1 cup / 2 sticks)
  Purpose: Fat for richness and flakiness; use real butter for best texture.

Lemon cream cheese filling

• Full‑fat cream cheese, softened – 226 g (about 1 standard 8‑oz block)
  Purpose: Body and creaminess; gives the filling a cheesecake‑like richness.
• Granulated sugar – 200 g (about 1 cup)
  Purpose: Sweetness and helps stabilize the proteins in the eggs.
• All‑purpose flour – 15 g (about 1 tbsp)
  Purpose: Thickener and structure; keeps the filling from separating or becoming watery.
• Lemon juice, freshly squeezed – 170 g (about ¾ cup)
  Purpose: Tangy flavor; use fresh for brightness and consistent acidity.
• Eggs, large, at room temperature – 3
  Purpose: Structure and creamy texture; warm eggs incorporate more smoothly.
• Vanilla extract – 5 ml (1 tsp)
  Purpose: Warm aroma that softens the sharpness of the lemon.
• Lemon zest – from 1 large lemon (about 5–6 g) – optional but recommended
  Purpose: Extra citrus flavor without more liquid.

Finishing

• Powdered sugar – as needed for dusting (about 20–30 g / 2–3 tbsp)

Equipment

Required:

• 9×13 inch (23×33 cm) metal baking pan
• Parchment paper (or foil)
• Medium bowl and mixing bowl
• Fork or hand mixer
• Spatula
• Whisk
• Measuring cups/spoons (or digital scale)
• Oven or OTG, preheated

Nice‑to‑have:

• Pastry cutter or box grater (for faster butter incorporation)
• Fine mesh sieve (for sifting flour)
• Offset spatula (for smoothing the filling)

Step‑by‑step instructions

Step 1: Prepare pan and crust (10 min prep, 15–18 min bake)

1. Preheat oven to 180°C (350°F), rack in the middle position.
2. Line the 9×13 inch pan with parchment paper, leaving a slight overhang on short sides to lift the bars later.
3. In a bowl, mix flour, sugar, and salt. Add cold cubed butter and use a pastry cutter, fork, or your fingers to work it into fine, pea‑sized crumbs.
   • Visual cue: The mixture should look like damp sand, not a wet dough.
4. Pour into the pan and press evenly and firmly into the bottom, making sure edges are snug against the sides.
5. Bake for 15–18 minutes, until the crust is pale golden and the edges look slightly darker.
   • Cooling: Let it cool for 2–3 minutes in the pan (still warm, but not hot).

Step 2: Make the lemon cream cheese filling (10 min at room temperature)

1. In a bowl, beat softened cream cheese and sugar until smooth and slightly fluffy (about 1–2 minutes with a hand mixer, or 2–3 minutes by hand).
   • Visual cue: No lumps, with a light, creamy texture—not thin or runny.
2. Add flour and mix until just combined.
3. Slowly add lemon juice, then eggs one at a time, beating after each until smooth.
   • Visual cue: The batter should be smooth and pourable, like thin pancake batter, with no streaks of egg or cream cheese.
4. Stir in vanilla and lemon zest (if using).

Step 3: Assemble and bake (40–45 min bake, 1–2 h cool, 4 h chill)

1. Pour the filling over the still‑warm crust.
   • Pro tip: Pour slowly from the center outward so the crust doesn’t puff up underneath.
2. Gently tap the pan on the counter 1–2 times to pop large air bubbles.
3. Bake at 180°C (350°F) for 40–45 minutes.
   • Doneness cues:
     • Edges are lightly browned and set.
     • Center looks slightly jiggly when you nudge the pan but moves like one gentle “wave,” not a slosh.
4. Turn off the oven and crack the door open for 1–2 minutes to cool gradually.
5. Cool completely in the pan on a wire rack (about 1–2 hours).
6. Cover and refrigerate for at least 4 hours (overnight is ideal) to fully set.

Step 4: Serve

1. Lift the bars out using the parchment overhang.
2. Dust the top with powdered sugar and slice into squares.
3. Serve chilled or at cool room temperature.

What I learned from testing (real‑kitchen notes)

• Batch 1:
  • Used room‑temperature butter in the crust; the dough was too soft and melted instead of staying sandy.
  • Fix: Switched to cold butter and a light, crumbly texture. This gave a crisp, stable crust.
• Batch 2:
  • Over‑baked the filling to a deep golden top; the edges turned slightly rubbery.
  • Fix: Baked until just set and slightly jiggly, then cooled gradually; texture became creamy and smooth.
• Final version:
  • Balanced the cream cheese and eggs to keep the bars rich but easy to slice.
  • Found that cooling fully in the pan, then chilling, prevented cracks and helped clean edges.

Troubleshooting: common failures and fixes

Substitutions and variations

• Egg‑free option:
  • Replace eggs with a flax‑egg blend (3 tbsp water + 1 tbsp ground flaxseed per “egg”), but expect a slightly softer set.
• Dairy‑free option:
  • Use dairy‑free cream cheese and plant‑based butter; texture may be less firm.
• Gluten‑free option:
  • Substitute all‑purpose flour with a 1:1 gluten‑free blend for both crust and filling.
• Flavor variations:
  • Add orange or lime zest for a twist.
  • Swirl in lemon curd for a marbled effect.

Storage, make‑ahead, and freezing

• Counter: Store in an airtight container for up to 2 days if kept cool.
• Fridge: Keeps up to 5 days; bring to cool room temperature before serving.
• Freezer: Wrap bars in parchment, then in foil or a freezer bag for up to 2 months.
  • Thaw overnight in the fridge, then dust with powdered sugar before serving.
• What not to freeze: Avoid freezing bars with a delicate topping (like whipped cream), as they may become soggy.

Serving suggestions and pairings

• Pair with:
  • A light tea or coffee; the lemon cuts through richness.
  • A dollop of whipped cream or yogurt for extra tang.
  • Fresh berries or a fruit compote for a refreshing contrast.

FAQs

1. Can I use bottled lemon juice?
   Yes, but fresh juice is brighter and more balanced in flavor.
2. How to prevent cracks?
   Avoid overbaking; cool gradually and fully chill the bars in the fridge.
3. Can I double or halve the recipe?
   Yes; for a double batch, use a 9×13 pan and increase ingredients by 1.5×. For a half batch, use an 8×8 pan and halve all ingredients.
4. Best sugar/butter type?
   Use granulated sugar and unsalted butter for best control over flavor and texture.
5. Baking in an air fryer/OTG?
   Use a preheated oven or OTG at 180°C (350°F); adjust time slightly if needed.

Nutrition and disclaimer

Approximate per serving (1 bar):

• Calories: ~220–250
• Fat: ~10–12 g
• Carbs: ~30–35 g

Values are estimates; adjust for brands and portion sizes. Follow food‑safety best practices and store tart desserts properly.

Final thoughts

These Lemon Cream Cheese Bars are a perfect balance of buttery crust and creamy citrus filling, easy enough for home bakers and impressive enough for guests.
Experiment with zest and toppings, and enjoy a dessert that’s both familiar and uniquely your own.