Instant Cream Cheese Lemon Bars Recipe | Tangy Sweet Dessert
Learn how to make instant cream cheese lemon bars with a buttery crust and creamy, tangy lemon filling. These easy-to-make dessert bars are perfect for parties, potlucks, or afternoon treats. Sweet, tart, and absolutely delicious!
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Video Tutorial
Ingredients
- •2 cups (250g) All-purpose flour
- •1/2 cup (60g), plus extra for dusting Powdered sugar
- •1 cup (226g) Unsalted butter, softened
- •8 oz (225g) Cream cheese, softened
- •1 1/2 cups (300g) Granulated sugar
- •4 large Eggs
- •1/2 cup (120ml) Fresh lemon juice
- •2 tablespoons Lemon zest
- •1/4 cup (30g) All-purpose flour (for filling)
- •1/2 teaspoon Baking powder
- •1/4 teaspoon Salt
- •1 teaspoon Vanilla extract
Scale this recipe
Original yield: 16 servings. Adjust for your table.
- All-purpose flour2 cups (250g)
- Powdered sugar1/2 cup (60g), plus extra for dusting
- Unsalted butter, softened1 cup (226g)
- Cream cheese, softened8 oz (225g)
- Granulated sugar1 1/2 cups (300g)
- Eggs4 large
- Fresh lemon juice1/2 cup (120ml)
- Lemon zest2 tablespoons
- All-purpose flour (for filling)1/4 cup (30g)
- Baking powder1/2 teaspoon
- Salt1/4 teaspoon
- Vanilla extract1 teaspoon
Scaling “Instant Cream Cheese Lemon Bars Recipe | Tangy Sweet Dessert”. Cook time may not scale linearly.
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
- 2
In a medium bowl, combine 2 cups flour and 1/2 cup powdered sugar. Mix well.
- 3
Add softened butter and mix with a fork or pastry cutter until the mixture resembles coarse crumbs.
- 4
Press the mixture evenly into the bottom of the prepared pan to form the crust.
- 5
Bake the crust for 15-18 minutes until lightly golden. Remove from oven and set aside.
- 6
While the crust is baking, prepare the filling. In a large bowl, beat cream cheese and granulated sugar together until smooth and creamy.
- 7
Add eggs one at a time, beating well after each addition.
- 8
Mix in fresh lemon juice, lemon zest, and vanilla extract until well combined.
- 9
In a small bowl, whisk together 1/4 cup flour, baking powder, and salt.
- 10
Add the flour mixture to the cream cheese mixture and stir until just combined.
- 11
Pour the lemon filling over the warm crust, spreading it evenly to the edges.
- 12
Return to the oven and bake for 20-25 minutes until the filling is set and no longer jiggles in the center.
- 13
Remove from oven and let cool completely in the pan on a wire rack, about 2 hours.
- 14
Once cooled, refrigerate for at least 2 hours or overnight for best results.
- 15
Use the parchment paper overhang to lift the bars out of the pan onto a cutting board.
- 16
Cut into 16 squares using a sharp knife, wiping the blade clean between cuts.
- 17
Dust generously with powdered sugar before serving.
- 18
Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Nutrition information is not currently verified for this recipe.
Frequently Asked Questions
How long does Instant Cream Cheese Lemon Bars Recipe | Tangy Sweet Dessert take to make?
This recipe takes 50 minutes total - 15 minutes for preparation and 35 minutes for cooking.
How many servings does this recipe make?
This recipe makes 16 servings.
What cuisine is Instant Cream Cheese Lemon Bars Recipe | Tangy Sweet Dessert?
This is a American desserts recipe.
Can I watch a video tutorial for this recipe?
This page includes a video for the YouTube id stored with the recipe. The record does not include an upload date, duration, or a statement of who filmed it.
