Description
Creamy, tangy lemon bars with a buttery shortbread crust — easy to make and perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 tsp salt
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 3 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- Powdered sugar for topping
Instructions
- Preheat oven to 325°F and line an 8×8-inch pan with parchment paper.
- Mix flour, powdered sugar, salt, and butter to form dough. Press into pan.
- Bake crust for 18–20 minutes until lightly golden.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently.
- Stir in lemon juice, zest, vanilla, and flour.
- Pour filling over hot crust.
- Bake for 20–22 minutes until edges set and center slightly jiggles.
- Cool completely, then refrigerate for at least 2 hours.
- Slice and dust with powdered sugar.
Notes
Store in refrigerator up to 5 days.
Freeze up to 6 weeks.
Best texture achieved after full chilling.
Use fresh lemon juice for best flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 bars
- Calories: 220 per serving
- Sugar: 14g
- Fat: 14g