Cheesecake Lemon Bars
User Reviews
5
Cheesecake Lemon Bars
Description
This recipe begins with a shortbread crust made from flour, cornstarch, sugar, butter, and lemon zest pressed into a pan and baked until lightly browned. The cream cheese layer is blended with sugar and egg, spread over the warm crust, then baked briefly to set a slight crust on top, which prevents the lemon layer from soaking through.
The lemon layer consists of eggs, sugar, flour, and fresh lemon juice, poured over the cream cheese layer and baked until firm. The bars are cooled completely to allow the layers to set properly, resulting in clean, sturdy slices.
These bars combine tart lemon flavor with creamy and crumbly textures, suitable for dessert or snack. Doubling the recipe allows baking in a larger pan for thicker bars served as dessert slices.
Ingredients
Shortbread Crust
- 1 cup all-purpose flour
- ¼ cup cornstarch
- ¼ cup white sugar
- ½ cup butter salted
- 2 tablespoons lemon zest, grated
Cream Cheese Layer
- 1 cream cheese package 8 ounce, cubed
- ½ cup white sugar
- 1 egg
Lemon Layer
- 4 egg extra-large, room temperature
- 1⅔ cups white sugar
- ⅔ cup all-purpose flour
- ⅔ cup lemon juice from 2 to 3 large lemons
Instructions
- Preheat the oven to 350°Grease a 9- × 9-inch baking pan.
- Cut out a 9- × 9-inch square of parchment paper and lay on top of the greased bottom of the pan
- For the crust, use a pastry blender to combine the flour, cornstarch, sugar, butter, and lemon zest until the mixture is coarse crumbs, with the butter worked in. Press the dough into the greased baking pan, on top of the parchment paper. Bake for 15 minutes, until lightly browned. Remove and place the pan on a wire rack to cool slightly. Leave the oven switched on.
- For the cream cheese layer, fit a stand mixer fitted with the paddle attachment. Beat the cream cheese and sugar together until light and creamy, 3 to 4 minutes. Beat in the egg completely, then pour the mixture onto the warm crust. Return to the oven and bake for 10 to 15 minutes, until slightly set on top. You need to have the top cooked in a slight crust so the lemon layer doesn’t seep through when poured on top. Remove. Leave the oven switched on.
- For the lemon layer, whisk together all the ingredients by hand. Gently pour over the cream cheese layer, trying not to disturb it. Spread out the lemon in an even layer.
- Return to the hot oven and bake for another 25 to 30 minutes, until the filling is just set in the center.
- Cool at room temperature, then refrigerate uncovered to letthe filling set completely. This should be refrigerated at least 3 hours, but more time may be needed.
- Sprinkle with icing sugar if desired. Slice into squares to serve.
- These can be stored in an airtight container for 2 to 3 days in the refrigerator, or frozen in a freezer-safe container for up to 3 months.
Notes
- You can double the recipe and use a 9x13-inch pan for thicker bars ideal as dessert slices rather than small bars.
- Nutritional values of the bars may vary depending on ingredient brands and measurements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 65mg | 22% |
| Sodium | 93mg | 4% |
| Potassium | 50mg | 1% |
| Sugar | 24g | 48% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 20mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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