Creamy Lemon Dream Bars
Buttery shortbread crust topped with a silky, tangy lemon-cream filling. Cool, creamy, and bright in every bite.
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Servings:
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 0.6 cup powdered sugar for the crust
- 0.25 tsp fine salt
- 1.5 tbsp grated lemon zest divided between crust and filling
- 0.88 cup unsalted butter cold, cut into small cubes
- 12 oz cream cheese softened
- 14 oz sweetened condensed milk
- 0.5 cup fresh lemon juice preferably freshly squeezed
- 1 tsp pure vanilla extract
- 1 tbsp cornstarch
- 0.25 cup powdered sugar for dusting
- 1 cup heavy cream whipped, optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Line a 9×13-inch pan with parchment, leaving overhang; lightly grease.
- Whisk flour, powdered sugar, salt, and about 1 tsp lemon zest in a large bowl.
- Cut in the cold butter with a pastry cutter or fingers until sandy and clumping.
- Press crumbs firmly into the pan in an even layer. Dock lightly with a fork.
- Bake the crust 15–18 minutes, until the edges are lightly golden. Leave oven on.
- Beat cream cheese in a mixing bowl until smooth and fluffy, 1–2 minutes.
- Blend in sweetened condensed milk until silky and no lumps remain.
- Whisk cornstarch into lemon juice until dissolved. Add to bowl with remaining zest and vanilla; mix until smooth.
- Pour filling over the hot crust and smooth the top with a spatula.
- Bake 18–22 minutes, until the center has a slight jiggle and edges look set.
- Cool in the pan 1 hour, then refrigerate at least 2 hours until firm.
- Dust with powdered sugar. Slice into bars and top with whipped cream if desired.
Notes
Variation: Swirl 2–3 tablespoons lemon curd into the filling before baking for extra tang. For a coconut twist, replace 1/2 cup flour in the crust with fine unsweetened shredded coconut. Storage: Keep bars chilled in an airtight container for up to 4 days; freeze, well wrapped, for up to 2 months.
This recipe is an original creation inspired by classic Creamy Lemon Dream Bars flavors. All ingredient ratios and instructions are independently developed.