These Sweet & Tart Lemon Cream Bars are loaded with fresh lemon juice, cream cheese, butter, and eggs—a bright, creamy dessert with zing.
< Remember it later! >
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!
You know those weeks where everything just feels off? Like you’re stuck in third gear, spilling your coffee, forgetting your kid’s water bottle, and low-key side-eyeing the laundry like it personally betrayed you?
Yeah. It was one of those weeks.
I was standing in the kitchen, frustrated, lemon in hand, thinking, I don’t want to bake—I just want something that tastes like optimism. And somehow… these Sweet & Tart Lemon Cream Bars happened.
Honestly, I didn’t expect them to be great. I had half-melted butter because I’d forgotten to pull it from the fridge in time. My cream cheese was slightly expired but not in the scary way. And I 100% eyeballed the lemon juice because my measuring cup was already in the sink and I was not about to wash it.
But you know what? They came out amazing. Like, slap-you-in-the-soul-with-sunshine amazing. I took one bite and said out loud, to absolutely no one, “Okay wow.” Then I texted my sister a photo and told her I’d peaked. She disagreed (rude), but still asked for the recipe.
And now, I’m giving it to you. Chaos-friendly, mood-lifting, actually bright lemon bars that are creamy, slightly messy, and totally worth the chill time.
Why You’ll Love This Sweet & Tart Lemon Cream Bars Recipe?
Let’s be real—lemon desserts can go sideways fast. Too sweet and they’re just sugar with a hint of citrus. Too tart and you feel like you’re eating a cleaning product. These bars? They balance that tightrope like a caffeinated acrobat.
Here’s the magic:
-
The filling is rich and creamy, thanks to cream cheese and six eggs (yes, six).
-
They’re actually lemony—like, real lemon juice, not “lemon flavor.”
-
The crust is shortbread-y and buttery and holds up without getting soggy.
-
They look way fancier than they are. Like, bring-them-to-the-baby-shower fancy.
Also… they’re kinda nostalgic? They remind me of those powdered-sugar-covered lemon bars from school bake sales—but grown-up, elevated, a little sassier.
Ingredient Notes:
You probably have most of these on hand. If not, your local store will. And if you’re debating whether to splurge on real lemons or use the bottle of juice hiding behind the ketchup… please. Go for the fresh ones. Your soul deserves it.
-
Flour – You’ll use this twice: once for the crust, once to thicken the filling. Any all-purpose flour works.
-
Sugar (granulated + powdered) – Granulated sweetens both layers. Powdered adds a little velvety finish and that snowy bakery vibe.
-
Salt – Just a pinch in the crust. Don’t skip it. It matters.
-
Butter (cold, not softened!) – Cut it into cubes and don’t overwork it. You want it to stay a little pebbly so the crust bakes up crumbly and golden.
-
Cream cheese – Full-fat, softened, and don’t use the whipped stuff. That’s for bagels, not bars.
-
Lemon juice – Squeeze it fresh. I mean it. I once used bottled and the bars tasted like lemon-scented hand wipes.
-
Eggs – Six sounds like a lot, and it is. But they’re what give the filling that smooth, almost custard-like feel.
-
Vanilla extract – A splash adds warmth and rounds things out.
How To Make Sweet & Tart Lemon Cream Bars?
Let’s not overthink this. You’ve got a little crust, a little filling, a little chill time. That’s it. This isn’t “perfectly piped macaron” baking. This is “make your kitchen smell like joy” baking.
Step 1: Preheat and prep.
Turn your oven to 350°F. Line a 9×13 pan with parchment or foil, leaving a little overhang so you can lift the bars out later. Trust me, you’ll thank yourself later when you’re not prying lemon bars out with a spatula like a caveman.
Step 2: Crust.
In a food processor or big bowl, mix flour, sugar, and salt. Add your cold butter cubes. Pulse (or cut in with a pastry cutter/fork/your fingers) until the texture looks like wet sand. Not dough. Sand.
Press it into the pan, evenly-ish. Bake for 10 minutes. It’ll look pale and kind of unfinished. That’s okay. It’s just setting the stage.
Step 3: Filling.
Beat cream cheese and sugar until smooth. Add flour, lemon juice, powdered sugar, eggs, and vanilla. Whisk until it’s creamy and a little loose, like pancake batter but with ambition.
Want To Save This Recipe?
Pour it over your warm crust and spread it gently. No need to be aggressive—just coax it into the corners.
Step 4: Bake again.
About 30 minutes, maybe a smidge more. You’ll know it’s done when the center no longer waves back at you when you jiggle the pan.
Step 5: Chill.
Let it cool at room temp for 20–30 minutes, then cover and chill in the fridge for at least 4 hours. I know, it’s a long wait. But good things come to those who don’t eat molten lemon filling with a spoon.
Step 6: Slice and serve.
Use your overhang to lift the bars out, then slice into squares. Dust with powdered sugar if you’re feeling fancy. Or not. They’re great either way.
Storage Options:
-
Fridge: Store them in a covered container for up to 5 days. They’re best cold. Perfect for sneak-a-slice-while-no-one’s-looking moments.
-
Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight. Bonus? They’re kind of incredible half-frozen too. Like lemon ice cream bars but classier.
Variations and Substitutions:
Let’s say you’ve made them once and now you’re ready to experiment. Love that for you.
-
Add lemon zest to the filling for extra zing.
-
Use Meyer lemons for a floral, less tart vibe.
-
Graham cracker crust? Why not. Adds crunch.
-
Swirl in raspberry puree before baking for a two-tone twist.
-
Top with toasted coconut or crushed pistachios for texture.
Basically, if it tastes good with lemon, it’ll probably work here.
What to Serve with Sweet & Tart Lemon Cream Bars?
These bars can shine solo, but they also play well with others:
-
Fresh berries – Strawberries or blueberries on the side? Chef’s kiss.
-
Coffee or hot tea – The lemon cuts through the richness perfectly.
-
Champagne brunch – Because you’re fancy now.
-
A second lemon bar – Let’s be real, you were already thinking it.
Frequently Asked Questions:
Can I use bottled lemon juice?
Please no. It just… doesn’t hit right.
Can I halve the recipe?
Sure! Use an 8×8 pan. Or don’t and enjoy having extras.
Can I make them dairy-free?
You can try with vegan cream cheese and butter, but I haven’t tested it myself. If you do, tell me how it turns out!
These Sweet & Tart Lemon Cream Bars are the dessert version of that first warm day after a long winter. They’re soft and rich, but with that bright pop of lemon that makes you go, “Wait… these are homemade?!”
They don’t need perfection. They just need you, a couple lemons, and a little fridge space. If you make them, I hope you eat them slowly. Or fast. Either way—I hope they make your day a little brighter.
And if they do? Let me know. I love hearing when a recipe becomes your new favorite.
< Remember it later! >
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!
Keep the Flavor Coming – Try These:
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!
