Creamy Lemon Dream Bars – Dive into the zesty world of Creamy Lemon Dream Bars. A delightful dessert. That brings a burst of sunshine. To your table. This recipe. Featuring fresh lemon juice, cream cheese, and a buttery crust. Promises a perfect balance of tart. And sweet. Ideal for lemon lovers. And dessert aficionados alike. These bars offer a creamy filling. Atop a crumbly base. Making them a hit. At any gathering.
The first time I whipped up these Creamy Lemon Dream Bars. It was on a whim. For a family weekend treat. The look on my husband. And children’s faces. After the first bite. Was pure bliss. Their smiles were as bright as the lemon flavor itself. It’s become a requested favorite. Reminding us of sunny days. And love-filled family moments.
What makes this Creamy Lemon Dream Bars truly stand out?
The Creamy Lemon Dream Bars stand out. For their unparalleled combination of fresh, zesty flavors. And contrasting textures. Made with freshly squeezed lemon juice. They deliver a vibrant taste. That artificial flavors can’t replicate. The silky smooth cream cheese filling. Pairs exquisitely with the buttery, crumbly crust. Creating a dessert. That is as delightful to eat. As it is beautiful to serve. Whether you’re looking for the perfect finish to a meal. A sweet treat for a picnic. Or a beloved addition to family gatherings. These bars promise versatility. And deliciousness in every bite.
What You Need To Make This Creamy Lemon Dream Bars Recipe?
All-Purpose Flour: The base of our crust. It’s like the foundation of a house. Sturdy and reliable. We want our crust. To have just the right amount of crumble and crisp.
Granulated Sugar: Sweetness is key in both the crust. And filling. Balancing the tartness of the lemon. It’s like the sprinkle of laughter in a conversation. Lightening and brightening.
Salt: A pinch of salt in the crust. Accentuates the flavors. A little like how a dash of wit. Adds zest to a story.
Butter: Cold, cubed butter. Is the secret to a flaky crust. Much like how a cold day. Makes a warm fire. Even more enjoyable. It brings comfort and richness. Melding perfectly with the flour.
Cream Cheese: Softened cream cheese is the heart of our creamy filling. Offering a smooth, rich canvas. For the lemon to shine on. It’s like a soft, comforting embrace. Of an old friend.
Lemon Juice: Freshly squeezed lemon juice. Is the soul of this recipe. It’s the burst of sunlight through the clouds. Invigorating and pure. Providing a freshness. That bottled juice just can’t match.
Powdered Sugar: For the filling and dusting on top. It adds a delicate sweetness. And a snow-like beauty to the bars. Reminding us of winter mornings.
Eggs: They bind our filling together. Giving it structure and richness. Much like the threads. That knit a family together.
Vanilla Extract: A tablespoon of vanilla. Infuses the bars with a warm, floral note. A reminder of the simple pleasures in life.
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Steps To Make Creamy Lemon Dream Bars:
Step 1: Begin by heating your oven to 350°F and lining a 9×13 inch baking pan with either foil or parchment paper, making sure there’s enough overhang to easily lift out the bars later.
Step 2: For the crust, take a moment to blend the flour, sugar, salt, and cubed butter either in a food processor or by hand until you achieve a fine, sandy texture. It’s like playing with beach sand, but tastier. Press this mixture firmly into your pan and give it a quick bake for 10 minutes.
Step 3: As the crust par-bakes, whisk together the softened cream cheese and sugar until they’re blissfully smooth. Gradually mix in the flour, confectioners’ sugar, that bright lemon juice, eggs, and a splash of vanilla. This mixture should be as smooth as silk and as fragrant as a lemon grove.
Step 4: Pour this dreamy filling over the crust and bake for about 30 minutes more. The anticipation as it bakes is the hardest part! Let it cool slightly, then tuck it into the fridge for a chill session. After 4 hours, or overnight if you can bear the wait, lift those bars out, dust them with a snowfall of confectioners’ sugar, and slice them into squares of pure joy.
Tip:
A pro tip. That elevates these Creamy Lemon Dream Bars. To a whole new level. Is to zest one of the lemons you’re juicing. And add the zest into the filling mixture. Not only does this infuse the bars. With an even deeper, citrusy aroma and flavor. But it also introduces delightful little specks of color. Throughout the creamy filling. The lemon zest. Acts as a flavor booster. Enhancing the fresh lemon essence. Without adding extra liquid. This simple addition. Ensures every bite. Is packed with that bright, sunny taste of lemon. Making your Creamy Lemon Dream Bars truly unforgettable. Remember. The magic is in the details!
Frequently Asked Questions:
Can I use bottled lemon juice?
While convenient. Bottled juice lacks the vibrant flavor of fresh lemons. For the best taste. Stick with fresh-squeezed.
How do I store the leftovers?
Keep any remaining bars. In an airtight container. In the fridge. They’re actually even better the next day!
Can I freeze Creamy Lemon Dream Bars?
Freeze them in a single layer. Then wrap individually. Defrost in the fridge before serving. For a taste of summer. Any time of year.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Lemon Dream Bars
Ingredients
For the crust:
- 2 c all-purpose flour
- ½ c granulated sugar
- ½ tsp salt
- 1 c 2 sticks unsalted butter, cold and cubed
For the filling:
- 8 oz cream cheese at room temperature
- 2 c granulated sugar
- ¼ c all-purpose flour
- ¾ c lemon juice freshly squeezed
- ⅓ c confectioners' sugar plus extra for dusting
- 6 large eggs
- 1 tbsp vanilla extract
Instructions
- Heat your oven to 350°F. Line a 9x13 inch baking pan with foil or parchment, leaving an overhang for easy removal.
- For the crust, blend 2 c flour, ½ c sugar, ½ tsp salt, and 1 c cold, cubed butter until it forms fine crumbs. Press this mixture into your pan and bake for 10 minutes.
- For the filling, mix 8 oz softened cream cheese with 2 c sugar until smooth. Add ¼ c flour, ⅓ c confectioners' sugar, ¾ c lemon juice, 6 eggs, and 1 tbsp vanilla. Mix until smooth.
- Pour the filling over the baked crust and bake for 30 more minutes.
- Let it cool for about 20 minutes, then chill in the fridge for 4 hours or overnight.
- Use the foil overhang to lift out the bars, cut into squares, dust with confectioners' sugar, and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
