Sweet & Tart Lemon Cream Bars – Embark on a delightful journey. With our “Sweet & Tart Lemon Cream Bars”. A dessert that promises. A burst of citrusy goodness. In every bite. Crafted with the freshest lemons. Rich cream cheese. And a perfectly crumbly crust. This dessert is a fusion of sweet. And tart flavors. That are sure to tantalize your taste buds. Ideal for summer gatherings. Picnics. Or a cozy afternoon tea. This recipe features main ingredients. Like fresh lemon juice, cream cheese, and a homemade crust. That’s both satisfying. And delicious.
The first time I whipped up these Lemon Cream Bars. It was for a casual weekend brunch. I was aiming for something light. Yet indulgent. Hoping to impress my notoriously picky eaters at home. To my delight. Not only did my husband rave. About the perfect balance of sweetness. And tartness. But my little one’s eyes lit up. With every tangy bite. This recipe quickly went from a trial run. To a family favorite. Requested at every family gathering. And earning a permanent spot. In our recipe book.
What makes this Sweet & Tart Lemon Cream Bars truly special?
What sets these Lemon Cream Bars apart. Is their impeccable texture. And flavor balance. The crust. A buttery foundation. With a hint of saltiness. Complements the creamy, zesty lemon filling flawlessly. Unlike other lemon bars. These boast a richer. More decadent layer of lemon cream. Thanks to the addition of cream cheese and eggs. Ensuring a smooth, velvety finish. Perfect for both lemon dessert aficionados. And those looking for a refreshing treat. These bars offer a sophisticated twist. On a classic dessert.
What You Need To Make This Sweet & Tart Lemon Cream Bars Recipe?
Butter: Think of the butter in our crust. As the foundation of a cozy home. It’s what makes the crust perfectly flaky. And delicious. Chilled and cubed. It’s like the secret. To getting that just-right texture. That makes everyone want another piece.
Cream Cheese: This is where the magic happens. Softened cream cheese makes our lemon bars creamy. And dreamy. It’s like the difference between a good hug. And a great hug. It just makes everything better.
Lemons: Fresh lemons are key. They’re like the splash of sunshine. That brightens up the whole dessert. Giving it that perfect balance of sweet. And tart. Squeezing your own lemons. Might take a bit more time. But it’s absolutely worth it. For that fresh, zesty flavor.
Granulated Sugar: This is our sweet spot. It balances out the tartness from the lemons. And makes sure every bite. Is just as satisfying as you hope it’ll be.
Powdered Sugar: A light dusting on top. Isn’t just for looks (though it does make the bars pretty). It adds a little extra sweetness. That complements the creamy filling. And tart lemon perfectly.
Eggs and Vanilla: Eggs hold everything together. Making sure your bars are just the right amount of soft. And firm. A dash of vanilla brings a warm. Comforting flavor. That ties all the other ingredients together beautifully.
Steps To Make Sweet & Tart Lemon Cream Bars:
Step 1: Begin by warming your oven’s heart to 350 degrees. and dressing a 9×13-inch pan in its parchment paper gown. ensuring it has enough overhang. To be gracefully lifted later.
Step 2: Whisk together the flour, sugar, and salt in a dance. Then invite the butter cubes to join. Pulse them in a food processor. Or blend them by hand. Until they resemble fine, sandy crumbs. With a gentle press. Lay this mixture in the pan. Giving it a 10-minute nap in the oven.
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Step 3: While the crust dreams. Beat together cream cheese. And sugar in a large bowl. Until they’re blissfully smooth. Welcome flour, powdered sugar, lemon zesty juice, eggs, and vanilla to the mix. Stirring until they’re inseparable.
Step 4: Carefully pour this mixture. Over the warm crust. Returning it to the oven’s embrace for 30 minutes. After a brief cool-down. Tuck it into the fridge for a 4-hour chill. Or an overnight rest. Upon waking. Lift it from the pan. Slice it into squares. And dust it with powdered sugar. For a snow-kissed look.
Tip:
A pro tip. For making these Sweet & Tart Lemon Cream Bars truly unforgettable. Is to chill your filling before pouring it over the baked crust. Here’s why this makes a difference:
After you’ve prepared your lemon cream filling. Let it sit in the fridge. For about 15 to 20 minutes. While the crust is pre-baking. Chilling the filling. Slightly helps it set a bit. Before it goes into the oven. On top of the hot crust. This little pause. Accomplishes two things: it prevents the filling from soaking into the crust too much. Ensuring a distinct, firm layer. Between the creamy filling. And the crumbly base. And it enhances the texture contrast. Between the velvety filling. And the crisp crust.
This simple step. Elevates the overall experience of your lemon cream bars. Making each bite. A perfect blend of textures. And flavors.
Frequently Asked Questions:
Can I use bottled lemon juice instead of fresh?
Fresh-squeezed lemon juice is recommended. For its vibrant flavor. But if you’re in a pinch. Bottled juice can work too. Just ensure. It’s of high quality.
How do I store leftover Lemon Cream Bars?
Keep them in an airtight container. In the fridge for up to 5 days. Ensuring they remain deliciously fresh.
Can the recipe be made gluten-free?
Yes. Simply substitute the all-purpose flour. With your preferred gluten-free blend. For both the crust and filling. Check to ensure your powdered sugar. Is also gluten-free.
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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!
Sweet & Tart Lemon Cream Bars
Ingredients
For the crust:
- 2 c all-purpose flour
- ½ c granulated sugar
- ½ tsp salt
- 1 c 2 sticks butter, chilled and cut into small cubes
For the filling:
- 8 oz cream cheese softened
- 2 c granulated sugar
- ¼ c flour
- ¾ c fresh-squeezed lemon juice
- ⅓ c powdered sugar plus more for topping
- 6 large eggs
- 1 tsp vanilla
Instructions
- Preheat Oven & Prep Pan: Heat your oven to 350°F (175°C). Line a 9x13-inch baking pan with foil or parchment paper, leaving some overhang for easy removal.
- Make the Crust: In a food processor, combine 2 cups flour, ½ cup sugar, and ½ tsp salt. Add 1 cup chilled, cubed butter and pulse until the mixture resembles fine crumbs. Press this mixture into the bottom of your prepared pan. Bake for 10 minutes.
- Prepare the Filling: In a large bowl, mix 8 oz softened cream cheese with 2 cups sugar until smooth. Add ¼ cup flour, ¾ cup lemon juice, ⅓ cup powdered sugar, 6 eggs, and 1 tsp vanilla. Mix until well combined.
- Bake: Pour the filling over the pre-baked crust. Bake for about 30 minutes or until the filling is set.
- Chill: Let the bars cool for about 20 minutes at room temperature, then chill in the refrigerator for at least 4 hours.
- Serve: Lift the bars out of the pan using the foil overhang, cut into squares, and dust with additional powdered sugar before serving.
- Enjoy your delicious Sweet & Tart Lemon Cream Bars!
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!
