These Lemon Cream Cheese Bars are a delightful dessert that combines a buttery shortbread crust, a creamy lemon filling, and a dusting of powdered sugar for a sweet and tangy treat. Perfect for spring gatherings, summer picnics, or anytime you crave a burst of citrus flavor!

Makes: 16 bars

Prep Time: 20 minutes

Cook Time: 35-40 minutes

Chill Time: 2 hours

Ingredients:

For the Shortbread Crust:

• 1 cup unsalted butter , softened
• 1/4 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt

For the Lemon Filling:

• 2 (8 oz) packages cream cheese , softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup fresh lemon juice (about 3-4 lemons)
• Zest of 2 lemons
• 1 tsp pure vanilla extract
• Optional: 1/4 cup sour cream or Greek yogurt for extra creaminess

For Garnish:

• Powdered sugar , for dusting
• Lemon zest curls or slices (optional, for decoration)

Instructions:

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C) . Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
2. In a medium mixing bowl, combine the softened butter, granulated sugar, flour, and salt. Use a pastry cutter, fork, or your hands to mix until the dough comes together in a crumbly texture.

Step 2: Make the Shortbread Crust

1. Press the dough evenly into the bottom of the prepared baking pan to form the crust.
2. Bake for 15-18 minutes , or until the crust is lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.

Step 3: Make the Lemon Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
2. Add the eggs one at a time, beating well after each addition.
3. Stir in the fresh lemon juice, lemon zest, and vanilla extract. If using sour cream or Greek yogurt, mix it in now for added richness.
4. Pour the lemon filling over the partially baked crust, spreading it evenly with a spatula.

Step 4: Bake the Bars

1. Return the pan to the oven and bake for an additional 20-25 minutes , or until the lemon filling is set and no longer jiggly in the center.
2. Remove from the oven and let the bars cool completely on a wire rack.

Step 5: Chill and Cut

1. Once cooled, transfer the pan to the refrigerator and chill for at least 2 hours to allow the bars to firm up.
2. Use the parchment paper overhang to lift the bars out of the pan. Cut into squares or rectangles.

Step 6: Garnish and Serve

1. Dust the bars generously with powdered sugar just before serving.
2. Optionally, garnish with lemon zest curls or slices for a decorative touch.

Tips for Success:

• Use fresh lemons: Fresh lemon juice and zest provide the best flavor—avoid bottled lemon juice if possible.
• Make ahead: These bars can be made a day in advance and stored in the refrigerator. Bring them to room temperature before serving.
• Freeze option: Wrap individual bars in plastic wrap and freeze for up to 3 months . Thaw in the refrigerator before serving.
• Add-ins: For a fun twist, fold in 1/4 cup of poppy seeds or shredded coconut into the filling.

Nutritional Information (per bar, makes 16):

• Calories: ~220
• Protein: ~3g
• Carbohydrates: ~28g
• Fat: ~12g

Enjoy these Lemon Cream Cheese Bars as a zesty, creamy dessert that’s perfect for any occasion. Their bright lemon flavor and buttery crust make them an irresistible treat for citrus lovers!