The Lemon Cream Cheese Bars I Keep Coming Back to (Everyone Loves Them)

Lemon and cream cheese are the perfect match.
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The Lemon Cream Cheese Bars I Keep Coming Back to (Everyone Loves Them)

Jan ValdezAssociate Recipe Producer

published 2 days ago

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[Lemon crumb bars with a crumbly topping, cut into squares on a baking sheet.]

Credit: Photo: Rachel Vanni; Food Styling: Spencer Richards

These lemon cream cheese bars are one of those desserts I make when I want something sweet and really easy to prepare. They have a soft, shortbread cookie-like base, a smooth cream cheese filling, and a buttery crumble on top. I cross-tested this recipe last year, and they’re so good that I keep coming back to them. They’re not too sweet, and the lemon flavor comes through subtly thanks to fresh lemon zest in both the dough and the filling.

Get the recipe: Lemon Cream Cheese Bars

What Makes Lemon Cream Cheese Bars So Good

• One simple dough does double duty. You use the same mixture for both the crust and the crumble topping, which keeps the recipe streamlined and easy.

• They’re balanced and bright. Fresh lemon zest adds brightness, while the cream cheese filling, tender crust, and crumble topping create the perfect texture contrast.

Credit: Photo: Rachel Vanni; Food Styling: Spencer Richards

How to Make Lemon Cream Cheese Bars

• Make the crust and topping. Whisk together flour, sugar, baking powder, and kosher salt. Mix in melted butter, egg, and lemon zest. Press the dough into a prepared pan, making sure to reserve 1 1/4 cups. Bake until the edges are golden-brown and let cool while making the filling.

• Make the filling, assemble, and bake. Beat cream cheese, sugar, egg, and lemon zest until smooth. Spread the mixture over the crust, then sprinkle the reserved crust mixture evenly over the filling. Bake until the center is just slightly jiggly. Let cool completely before cutting into bars.

Tips for Making Lemon Cream Cheese Bars

• Line the baking pan with parchment paper. This is the key to getting clean slices! Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides to form a sling. When you’re ready to cut the bars, grasp the excess parchment, lift the slab out of the pan, and place on a cutting board. Cut into 9 or 12 pieces.

• Bump up the lemon flavor. If you have lemon extract on hand, add 1/2 teaspoon to the filling for even more lemon flavor.

Get the recipe: Lemon Cream Cheese Bars

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