Description
These creamy lemon cheesecake bars have a smoother texture than the usual custard texture of a boxed lemon bar mix. I just about died when I had them the first time. A good friend made them for another friend’s birthday. I immediately asked her for the recipe as my Christmas present. She courteously obliged. They are the best!
Ingredients
- 1 ½ cups shortbread cookie crumbs
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup cold butter
- 2 (8 ounce) packages cream cheese, softened
- 2 cups white sugar
- 4 eggs
- 4 tablespoons all-purpose flour
- ½ cup lemon juice
- 3 tablespoons lemon zest
- ½ teaspoon baking powder
- 4 teaspoons confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking pan with aluminum foil.
- Mix shortbread crumbs
- flour
- and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan.
- Bake in the preheated oven for 15 minutes.
- Meanwhile
- beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice
- lemon zest
- and baking powder. Pour filling over the crust.
- Bake in the preheated oven until center is set
- 25 to 28 minutes. Let cool completely
- at least 45 minutes. Refrigerate until well chilled
- about 2 hours. Sprinkle with confectioners’ sugar right before serving.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 3 hrs 35 mins
Servings: 16