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Lemon Cream Bars

Lemon Cream Bars

Tangy lemon cream bars with a buttery shortbread crust and smooth citrus filling
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16

INGREDIENTS

Shortbread Crust

  • 2 cups all purpose flour
  • 1 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 1/4 tsp fine salt.

Lemon Cream Filling

  • 8 oz cream cheese softened
  • 1 can sweetened condensed milk 14 oz
  • 2 large eggs
  • 3/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 2 tbsp all purpose flour
  • pinch of salt.

Finish

  • powdered sugar for dusting
  • extra lemon zest optional.

INSTRUCTIONS

Prep

  • heat oven to 350 F
  • line a 9x13 inch pan with parchment leaving overhang
  • lightly grease parchment.

Bake Crust

  • mix flour sugar and salt then stir in melted butter until evenly moistened
  • press firmly into an even layer in the pan
  • bake until lightly golden and set.

Make Filling

  • beat cream cheese until smooth then beat in sweetened condensed milk
  • mix in eggs then lemon juice lemon zest vanilla flour and salt just until combined.

Bake And Chill

  • pour filling over warm crust and spread evenly
  • bake until edges are set and center has a slight jiggle
  • cool to room temperature then refrigerate until fully chilled
  • lift out slice into bars and dust with powdered sugar.

Notes

1. Use fresh lemon juice for best flavor; Do not overbake to avoid a rubbery filling; Chill at least 2 hours for clean slices; Substitute lime juice and zest for a lime version; Store covered in the refrigerator up to 5 days

Nutrition

Calories: 230kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g