Sweet & Tart Lemon Cream Bars
Imagine a sunny afternoon. Encapsulated in a dessert. And you'll find yourself dreaming of these Sweet & Tart Lemon Cream Bars. Each bite marries the comfort of buttery, crumbly crust. With the joyous zing of fresh lemon. Wrapped in the luxurious embrace. Of creamy filling. It’s a recipe that speaks the language of love. Comfort. And nostalgia. Crafted not just with ingredients. But with memories of laughter. Sunshine. And the simple pleasure of a dessert. That tastes like a warm hug. Perfect for those moments. When you crave a slice of happiness. These bars are a testament to the magic. That happens when simple ingredients. Come together. To create something truly extraordinary.
20 Servings
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
To transform our beloved Sweet & Tart Lemon Cream Bars. Into a gluten-free delight. All it takes is a simple swap in the base. Instead of traditional all-purpose flour. Use your favorite gluten-free flour blend in equal measure. For both the crust. And the filling's slight flour requirement. The market is ripe with options that offer a 1:1 substitution rate. Ensuring your crust remains crumbly. And the filling, smooth. Without the gluten. Remember, gluten-free baking. Is like discovering a new language of flavors. And textures. Embrace the adventure. For an extra touch of originality. Consider adding a pinch of finely ground almond flour to the crust mix; it'll introduce a nutty undertone. That complements the lemon's zestiness beautifully. With this adaptation. The joy of biting into a Sweet & Tart Lemon Cream Bar. Becomes accessible to everyone. Proving once again. That deliciousness knows no bounds.