Name: Creamy Lemon Bars
Ingredients: 1/3 cup unsalted butter, softened; 1/4 cup powdered sugar; 1 teaspoon pure vanilla extract; 3/4 cup flour; 4 ounces cream cheese, softened; 1 cup granulated sugar; 1 egg + 1 egg white; 2 tablespoons flour; 2 teaspoons lemon zest; 3-4 tablespoons lemon juice (I like a good amount of lemon juice in mine); powdered sugar, for dusting on top

creamy lemon bars stacked on each otehr on white towel

These creamy lemon bars are one of my favorite desserts! After making them and taking my photos, and finally getting to eat one I thought, man, I do not make these enough! (So many treats, so little time – ha!)

I love lemon desserts and these are the perfect blend of lemon-y sweetness with a little kick of tart! And it’s on a shortbread crust, so it really couldn’t be more perfect. I love to take these to spring gatherings (Easter/babies showers/bridal showers) – they’re always a hit! I often double the recipe and bake it in a 9×13 pan, because they always go so fast!

lemon bars cut into squares on white towel with lemon slices beside them

Ingredients for Creamy Lemon Bars:

unsalted butter
powdered sugar
vanilla extract
flour
cream cheese
granulated sugar
eggs
lemon zest
fresh squeezed lemon juice

See below for the full recipe.

creamy lemon bars cut into squares with half of lemon next to them and wood juicer

stack of lemon bar squares on towels with lemons and lemon slices next to them

Creamy Lemon Bars

These creamy lemons bars have a shortbread crust and are melt-in-your-mouth delicious!

Ingredients

Shortbread Crust:

1/3 cup unsalted butter, softened
1/4 cup powdered sugar
1 teaspoon pure vanilla extract
3/4 cup flour

Filling

4 ounces cream cheese, softened
1 cup granulated sugar
1 egg + 1 egg white
2 tablespoons flour
2 teaspoons lemon zest
3-4 tablespoons lemon juice (I like a good amount of lemon juice in mine)
powdered sugar, for dusting on top

Instructions

For the Shortbread Crust:

Preheat oven to 350°F. Line an 8×8 pan with parchment paper (or line pan with foil and spray with cooking spray), set aside.
Blend butter, powdered sugar and vanilla in a medium bowl with pastry blender until well combined.
Gradually mix in 3/4 cup flour until dough is crumbly.
Press onto bottom of prepared pan. It will be slightly dry, but you should be able to press and form it into a crust.
Bake 10-12 min. Remove from oven and set aside.

For the Lemon Filling:

Meanwhile, beat cream cheese and granulated sugar in medium bowl with mixer until well blended.
Add egg and egg white, beating well.
Add the 2 tablespoons flour, lemon zest and juice; mix well.
Pour cream cheese mixture over baked crust.
Bake 22-25 minutes or until center is set.
Cool completely.
Sprinkle with powdered sugar. Keep refrigerated. (I think this tastes best chilled for a bit)

Recipe Notes

Adapted from Kraft Food Magazine.

pile of lemon bar squares with one lemon bar next to them with bite taken out and lemon slices next to it

-Manda