Lemon Cream Cheese Bars Recipe
These Lemon Cream Cheese Bars are a delightful dessert combining the tangy flavor of fresh lemons with the creamy richness of cream cheese, all atop a buttery graham cracker crust. Perfect for gatherings or a sweet treat at home!
Equipment
- 1 9x9 inch baking pan
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 zester or grater
- 1 measuring cups and spoons
- 1 baking paper (optional)
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 oz cream cheese, softened
- ½ cup granulated sugar for filling
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon Use fresh lemon for best flavor.
- ½ cup freshly squeezed lemon juice Use fresh lemon juice for the best flavor.
- ¼ teaspoon salt
- Optional powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease the 9x9 inch baking pan or line it with baking paper for easier removal.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until well mixed and crumbly.
- Press the graham cracker mixture firmly into the bottom of the prepared baking pan to form an even layer. Bake in the preheated oven for 8-10 minutes until golden. Remove and let it cool slightly.
- In another mixing bowl, use an electric mixer (or whisk) to beat the softened cream cheese until smooth.
- Add ½ cup sugar, eggs, vanilla extract, lemon zest, lemon juice, and salt to the cream cheese. Beat until well combined and smooth.
- Pour the cream cheese mixture over the cooled graham cracker crust, spreading it evenly.
- Bake in the oven for an additional 20-25 minutes, or until the center is set and a slight jiggle remains.
- Let the bars cool to room temperature, then refrigerate for at least 2 hours before cutting into squares.
- For serving, dust with powdered sugar if desired.
Notes
Make sure to use fresh lemon juice for the best flavor.
These bars can be stored in an airtight container in the refrigerator for up to a week.