Sweet & Tart Lemon Cream Bars with Buttery Shortbread Crust
Rich and tangy lemon bars featuring a tender buttery shortbread crust topped with smooth cream cheese filling brightened by fresh lemon juice. The perfect balance of sweet and tart flavors creates an irresistible dessert ideal for spring gatherings, potlucks, or afternoon tea. These bars offer a more luxurious twist on classic lemon bars with the addition of cream cheese for extra richness and vanilla for depth.
Ingredients
- 2 cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- ½ cup granulated sugar
- ½ tsp salt
- 1 cup butter, chilled and cut into small cubes
- 8 oz cream cheese, softened
- 2 cup granulated sugar
- ¼ cup flour
- ¾ cup fresh lemon juice, squeezed
- ⅓ cup powdered sugar, plus more for topping
- 6 large eggsflax eggs6 eggs = 6 tbsp ground flaxseed + 18 tbsp waterveganeggs-free
let sit 5 minutes to gel
Full guide → - 1 tsp vanilla
Instructions
- 1
Preheat oven to 350°F and line 9x13-inch baking pan with foil or parchment paper, leaving overhang for easy removal
- 2
Combine flour, sugar, and salt in food processor
- 3
Add chilled cubed butter and pulse until mixture resembles fine crumbs
- 4
Press mixture into bottom of prepared pan
- 5
Bake crust for 10 minutes
- 6
Mix softened cream cheese with sugar until smooth
- 7
Add flour, lemon juice, powdered sugar, eggs, and vanilla, mixing until well combined
- 8
Pour filling over pre-baked crust
- 9
Bake for 30 minutes or until filling is set
- 10
Cool at room temperature for 20 minutes
- 11
Chill in refrigerator for at least 4 hours
- 12
Lift bars out using foil overhang, cut into squares, and dust with powdered sugar
Tips
Ensure cream cheese is fully softened at room temperature before mixing to avoid lumps in the filling
Line pan with parchment paper overhang for easy removal and clean cuts
Chill bars completely before cutting for cleanest slices and best texture
Good to Know
Store covered in refrigerator for up to 5 days
Can be made 1-2 days ahead, store covered in refrigerator
Serve chilled, dusted with powdered sugar
Common Mistakes
Use room temperature cream cheese to avoid lumps in filling
Don't skip chilling time or bars will be too soft to cut cleanly
Press crust firmly into pan to prevent crumbling
Substitutions
Dairy-Free Swaps
Vegan Options
let sit 5 minutes to gel
Full guide →Gluten-Free Swaps
may affect texture slightly
FAQ
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice provides the best flavor and tartness, but bottled can work in a pinch. You may need to adjust quantity slightly as bottled juice can be more concentrated.
How long do these bars keep in the refrigerator?
Properly stored in an airtight container, these bars will keep for up to 5 days in the refrigerator. The flavor actually improves after the first day.
Can I freeze these lemon bars?
Yes, these bars freeze well for up to 3 months. Wrap individual bars or whole pan tightly in plastic wrap and foil. Thaw in refrigerator before serving.