Description
These zesty and creamy lemon bars feature a tangy lemon filling on top of a smooth, rich cream cheese base. With a buttery, flaky crust and a bright, refreshing flavor, they’re the perfect treat for spring or any occasion that calls for something sweet and citrusy.
Ingredients
For the Graham Cracker Crust:
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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6 tablespoons unsalted butter, melted
For the Cream Cheese Filling:
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8 oz cream cheese, softened
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1 cup granulated sugar
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2 large eggs
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2 teaspoons vanilla extract
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2 tablespoons all-purpose flour
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3 tablespoons fresh lemon juice (about 1 lemon)
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1 tablespoon lemon zest (from 1 lemon)
For the Topping (Optional):
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Powdered sugar, for dusting
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Lemon slices or zest, for garnish
Instructions
Preheat your oven to 325°F (163°C). Grease a 9×9-inch (or 8×8-inch) square baking pan with cooking spray or butter, and then line the bottom with parchment paper for easy removal of the bars once they’re done. This ensures you can easily lift the bars out of the pan after they cool and cut them into neat squares.
In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and stir until everything is evenly coated, and the mixture begins to hold together when pressed.
Press the graham cracker mixture into the bottom of the prepared pan to form an even crust. Use the back of a spoon or a glass to firmly press the crumbs into place. This creates a sturdy base for the creamy filling.
Place the pan in the preheated oven and bake the crust for 8-10 minutes, or until it’s golden brown and firm. This step sets the crust, so it will hold up nicely when you add the filling. Once it’s done, remove the pan from the oven and allow it to cool slightly while you prepare the cream cheese filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add the granulated sugar and continue mixing until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. This ensures the eggs are fully incorporated into the cream cheese mixture. Next, stir in the vanilla extract, all-purpose flour, fresh lemon juice, and lemon zest. Mix until everything is smooth and well-combined.
Once the cream cheese filling is ready, pour it over the cooled graham cracker crust in the pan. Use a rubber spatula to spread the filling evenly over the crust, making sure it covers the entire surface.
Place the pan back into the oven and bake the bars for 45-50 minutes. The filling should be set but slightly jiggly in the center. You can check for doneness by gently tapping the sides of the pan or inserting a toothpick into the center—it should come out clean or with just a few moist crumbs.
If the top begins to brown too much before the center sets, cover the pan loosely with aluminum foil and continue baking until done.
Once baked, remove the pan from the oven and allow the bars to cool in the pan on a cooling rack. Let them cool completely to room temperature, which will take about 1 hour.
After the bars have cooled to room temperature, cover the pan with plastic wrap and refrigerate them for at least 1 hour, or until they are thoroughly chilled. Chilling the bars helps them set properly, making them easier to cut into clean, neat squares.
Once chilled, remove the bars from the refrigerator and dust the top with powdered sugar for a finishing touch. If desired, you can also garnish with additional lemon zest or thin lemon slices for added flavor and visual appeal. Cut the bars into squares and serve!
- Prep Time: 15 minutes
- Chilling Time: 1 hour
- Cook Time: 45-50 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 18-22g
- Carbohydrates: 24-28g
- Protein: 3g