Lemon Cream Cheese Bar

Makes a 9′ X 13′ pan

Chase the ‘winter blues’ away with a sweet and velvety treat. The combination of refreshing lemon and silky cream cheese creates a light and tangy delight, the perfect treat for a spring day.

Crust

Ingredients	Metric	US
All-purpose flour	295 grams	2 cups
Granulated sugar	113 grams	1/2 cup
Salt	2.5 ml	1/2 tsp
Butter (cold and cubed)	227 grams	1/2 pound

Method

• Preheat oven to 350°F
• Line a 9″ x 13″ pan with parchment paper
• Combine flour, sugar, salt and butter cubes in a food processor. Pulse until a fine crumb forms.
• Press into the lined 9″ x 13″ pan and pre-bake for 10 – 15 minutes while filling is prepared.

Filling

Ingredients	Metric	US
Cream cheese (softened)	229 grams	8 oz
Granulated sugar	450 grams	2 cups
All-purpose flour (sifted)	50 grams	1/4 cup
Lemon juice (fresh)	183 grams	3/4 cup
Large eggs	6	6
Vanilla	5 ml	1 tsp
Lemon zest	5 ml	1 tsp

Method

• In a mixing bowl, combine cream cheese and sugar. Cream until smooth.
• Stir in flour, then slowly add lemon juice, lemon zest, vanilla and eggs one at a time until completely incorporated.
• Pour filling over pre-baked crust and return to the oven for about 30 minutes or until it sets.
• Allow to cool before transferring out of the pan. Chill in the fridge for at least another 4 hours or overnight for best results.
• Cut, dust with icing sugar, enjoy.

Download and print recipe: Lemon Cream Cheese Bar