Description
Experience a delightful twist on classic lemon bars with these Cream Cheese Swirl Lemon Bars, featuring a rich cream cheese layer swirled into a tangy lemon filling. Perfect for any occasion, they strike a beautiful balance between refreshing and indulgent.
Ingredients
Scale
- 1/2 cup cold unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup fresh lemon juice
- 2 tablespoons fresh lemon zest
- 1/4 cup melted unsalted butter
- 4 ounces full-fat cream cheese, softened
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
- In a medium bowl, whisk together the all-purpose flour and 1/4 cup granulated sugar.
- Cut in 1/2 cup cold unsalted butter into small pieces. Using a pastry blender, your fingertips, or a food processor, work the butter into the flour mixture until it resembles coarse crumbs.
- Press the mixture evenly and firmly into the bottom of your prepared pan. This is your shortbread crust!
- Bake for 15-20 minutes, or until the edges are lightly golden. Remove from the oven and set aside to cool slightly while you prepare the fillings. Keep the oven on.
- In a medium bowl, beat 4 ounces of softened full-fat cream cheese with an electric mixer until smooth and creamy.
- Add 1/4 cup granulated sugar, 1 large egg yolk, and 1/2 teaspoon vanilla extract. Beat until well combined and smooth, scraping down the sides of the bowl as needed. Set this aside.
- In a large bowl, whisk together 1 1/2 cups granulated sugar and 1/4 cup all-purpose flour until there are no lumps.
- Whisk in 4 large eggs, 1/2 cup fresh lemon juice, 2 tablespoons fresh lemon zest, and 1/4 cup melted unsalted butter until the mixture is completely smooth and well combined.
- Pour the lemon filling evenly over the partially baked shortbread crust.
- Carefully spoon dollops of the cream cheese mixture over the lemon filling.
- Using a butter knife or a skewer, gently swirl the cream cheese into the lemon layer.
- Return the pan to the oven and bake for 25-30 minutes, or until the center is just set, and the edges are lightly golden.
- Remove from the oven and let the bars cool completely in the pan on a wire rack.
- Once completely cool, cover the pan with plastic wrap and refrigerate for at least 2-3 hours, or preferably overnight, before cutting.
- Once chilled, use the parchment paper overhang to lift the entire slab of bars out of the pan. Place on a cutting board and slice into squares or rectangles.
Nutrition
- Serving Size: 1
- Calories: 200
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg