Cream Cheese Lemon Bars are a delightful treat that features a rich, creamy lemon-flavored filling atop a buttery crust. They’re not overly tart or overly sweet either. I think they’re a perfect springtime or summer dessert, and if you’re not a fan of lemon, feel free to substitute it with another citrus like lime or orange. It will still be undeniably delicious! If you’re looking for a refreshing and creamy dessert that’s not overly complicated, you’ve come to the right place. When you make a buttery crust and pair it with a tangy cream cheese lemon filling, you get the perfect dessert bar. The addition of a dusting of powdered sugar just sends it over the top. I’ve really been in the mood for bright, citrusy flavors, and these dreamy bars remind me of sunny days. Not a fan of lemon? Don’t worry, it’s still delicious with another citrus.

Kitchen Equipment Needed

Mixing bowls
Electric mixer
9×13-inch baking pan
Parchment paper
Measuring cups and spoons
Whisk
Rubber spatula
Knife

Ingredients

For the Crust:

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup unsalted butter, softened

For the Filling:

8 ounces cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs
1/4 cup all-purpose flour
1/2 cup fresh lemon juice (about 2-3 lemons)
1 tablespoon lemon zest

For the Topping:

Powdered sugar, for dusting

Directions

Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, allowing the paper to hang over the edges for easy removal.
Prepare the Crust:
- In a mixing bowl, combine the flour and powdered sugar.
- Add the softened butter and mix until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared baking pan.
- Bake in the preheated oven for 15-20 minutes, or until lightly golden.
Prepare the Filling:
- In a large mixing bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the flour, lemon juice, and lemon zest until well combined.
Bake the Bars:
- Pour the lemon filling over the pre-baked crust.
- Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and the edges are lightly golden.
Cool and Serve:
- Allow the bars to cool completely in the pan.
- Once cooled, lift the bars out of the pan using the parchment paper overhang and transfer to a cutting board.
- Dust with powdered sugar before slicing into squares.

Enjoy your Cream Cheese Lemon Bars, a refreshing and creamy dessert perfect for any sunny day!

Cream Cheese Lemon Bars

Cream Cheese Lemon Bars are a delightful treat that features a rich, creamy lemon-flavored filling atop a buttery crust. They’re not overly tart or overly sweet either.

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Equipment

Kitchen Equipment Needed
Mixing bowls
Electric mixer
9x13 inch baking pan
Parchment paper
Measuring cups and spoons
Whisk
Rubber spatula
Knife

Ingredients

For the Crust:
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup unsalted butter softened
For the Filling:
8 ounces cream cheese softened
1 1/2 cups granulated sugar
4 large eggs
1/4 cup all-purpose flour
1/2 cup fresh lemon juice about 2-3 lemons
1 tablespoon lemon zest
For the Topping:
Powdered sugar for dusting

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C).
Line a 9x13-inch baking pan with parchment paper, allowing the paper to hang over the edges for easy removal.
Prepare the Crust:
In a mixing bowl, combine the flour and powdered sugar.
Add the softened butter and mix until the mixture resembles coarse crumbs.
Press the mixture evenly into the bottom of the prepared baking pan.
Bake in the preheated oven for 15-20 minutes, or until lightly golden.
Prepare the Filling:
In a large mixing bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Mix in the flour, lemon juice, and lemon zest until well combined.
Bake the Bars:
Pour the lemon filling over the pre-baked crust.
Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and the edges are lightly golden.
Cool and Serve:
Allow the bars to cool completely in the pan.
Once cooled, lift the bars out of the pan using the parchment paper overhang and transfer to a cutting board.
Dust with powdered sugar before slicing into squares.