Lemon Cream Bars Recipe
Buttery shortbread crust topped with a silky lemon-cream filling. Bright, creamy, and irresistible in tidy little squares.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, melted
- 1.75 cup all-purpose flour
- 0.5 cup powdered sugar for the crust
- 0.5 tsp fine sea salt for the crust
- 1 tsp lemon zest for the crust
- 12 oz cream cheese, softened
- 1.25 cup sweetened condensed milk
- 0.33 cup sour cream
- 0.5 cup fresh lemon juice
- 3 fl oz beaten eggs about 2 large
- 1 tbsp lemon zest for the filling
- 1 tsp vanilla extract
- 0.25 tsp fine sea salt for the filling
- 2 tbsp powdered sugar for dusting
Instructions
Preparation Steps
- Heat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang.
- Whisk flour, powdered sugar, salt, and 1 tsp lemon zest in a bowl.
- Stir in melted butter until the mixture looks like damp sand.
- Press crust firmly into the pan. Bake 15 minutes, until set and lightly golden.
- Beat cream cheese until smooth. Blend in condensed milk and sour cream until creamy.
- Whisk in beaten eggs, remaining lemon zest, lemon juice, vanilla, and salt just to combine.
- Pour filling over warm crust and smooth the top.
- Bake 18–20 minutes, until edges are set and the center still jiggles slightly.
- Cool in pan on a rack for 1 hour. Chill at least 2 hours until firm.
- Dust with powdered sugar. Lift out by parchment, slice into bars, and serve.
Notes
Swap the crust: use 1 1/2 cups graham cracker crumbs plus 6 tbsp melted butter for a toasty, sandy base. For extra tang, swirl in 2–3 tablespoons lemon curd before baking. Store bars chilled in an airtight container for up to 4 days; dust with sugar just before serving.
This recipe is an original creation inspired by classic Lemon Cream Bars Recipe flavors. All ingredient ratios and instructions are independently developed.