These luscious bars marry the brightness of fresh lemons with the velvety richness of cheesecake, all on a tender short-bread crust. They are elegant enough for a dinner party yet simple enough for week-night baking.

Why You’ll Love This Recipe

Balanced flavor: Tangy citrus cuts through the creaminess, preventing the bars from tasting overly sweet.
Approachable technique: The crust is pressed—not rolled—so no pastry skills are required.
Make-ahead friendly: A long chill (at least four hours) actually improves both texture and flavor, making them perfect for entertaining.
Clean slices: A sturdy, well-chilled filling ensures picture-perfect squares.
Versatility: The basic formula welcomes countless twists (see “Variations” below).

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cooking spray
½ cup powdered sugar, plus extra for dusting
1 ½ cups + 3 Tbsp all-purpose flour
1 ¼ tsp kosher salt, divided
½ cup cold unsalted butter, cubed
2 cups granulated sugar
12 oz cream cheese, at room temperature (from two 8-oz packs)
¾ cup fresh lemon juice (about 4 large lemons)
1 Tbsp finely grated lemon zest
½ tsp vanilla extract
4 large eggs + 1 large egg yolk, at room temperature

directions

Prep the pan – Heat oven to 350 °F (175 °C). Lightly coat a 9-inch square pan with cooking spray and line with parchment, leaving a 2-inch overhang.
Make the crust – In a bowl, whisk powdered sugar, 1 ½ cups flour and ¾ tsp salt. Rub in the cold butter until the mixture resembles coarse sand. Press evenly into the pan and chill 5 minutes in the freezer. Bake 20–25 minutes, until the edges are just turning golden. Lower oven to 325 °F (165 °C).
Prepare the filling – Beat granulated sugar and cream cheese until fluffy (about 2 minutes). Blend in lemon juice, vanilla and the remaining ½ tsp salt. Add eggs and yolk one at a time, mixing on low just until incorporated. Stir in lemon zest and remaining 3 Tbsp flour.
Bake – Pour filling over the warm crust and bake 40–45 minutes, until the edges are set and the centre jiggles slightly as a single mass.
Chill – Cool completely on a rack (1–1 ½ hours). Cover and refrigerate at least 4 hours, preferably overnight.
Finish – Lift out with the parchment, dust generously with powdered sugar, garnish with lemon slices if desired, and cut into 16 bars.

Servings and timing

Yield: 16 bars
Active prep: 25 minutes
Baking time: 60–70 minutes total (crust plus filling)
Chill time: 4–5 hours
Total time required: about 7 hours, most of it unattended.

Variations

Crescent-roll shortcut: Substitute refrigerated crescent-roll sheets for both crust and topping to cut prep to 10 minutes.
Graham-cracker base: Replace the short-bread with 1 ½ cups finely crushed graham crackers mixed with 6 Tbsp melted butter and 2 Tbsp sugar.
Berry swirl: Dollop ½ cup raspberry or blueberry purée over the filling; marble with a skewer before baking.
Gluten-free: Use a cup-for-cup gluten-free flour blend in the crust and filling.
Limoncello punch: Swap 2 Tbsp of the lemon juice for limoncello liqueur for deeper citrus complexity.

storage/reheating

Refrigeration: Keep bars in an airtight container for up to 5 days; the crust stays pleasantly crisp.
Freezing: Wrap individual squares tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
Serving temperature: These bars are best chilled or at cool room temperature. Re-baking is not recommended; for a softer bite, let stand 10 minutes at room temp before serving.

FAQs

How do I know when the filling is set?

The edges should look matte and the centre should wobble slightly—like gelatin that has almost set. Over-baking leads to cracks.

Can I use bottled lemon juice?

Fresh juice is strongly recommended for brightness; bottled juice can taste flat and acidic.

What cream cheese works best?

Full-fat block cream cheese yields the smoothest texture. Avoid whipped or “spreadable” tubs.

Must the eggs be at room temperature?

Yes. Room-temperature eggs incorporate more easily, preventing a lumpy batter.

Can I double the recipe?

Yes—bake in a 13 × 9-inch pan. Add 5–10 minutes to each bake time, watching the visual cues.

How do I get clean slices?

Chill thoroughly, then wipe the knife with a hot, damp cloth between cuts.

Why did my crust crumble?

It likely lacked moisture. Press firmly and chill so the butter re-solidifies before baking.

Are these bars suitable for shipping?

They travel well if kept cold. Pack with a frozen gel pack and ship overnight.

Can I cut down the sugar?

You may reduce granulated sugar in the filling by up to ¼ cup without textural issues.

What’s a quick garnish besides powdered sugar?

Try thin lemon twists, candied zest, or a light drizzle of white chocolate.

Conclusion

Lemon Cream Cheese Bars offer the dreamy creaminess of cheesecake, the zing of a classic lemon bar and the hand-held convenience of a cookie square. With straightforward steps and make-ahead flexibility, they deserve a place in every baker’s repertoire. Serve them chilled on a summer afternoon or add them to your holiday cookie tray—either way, they captivate with every citrus-kissed bite.