Description
🍋 Brighten your dessert menu with these lemon cream pie bars, combining a tangy lemon layer with a smooth, creamy cheesecake base.
🍰 Perfect for easy preparation and refreshing flavor, these bars are ideal for gatherings or a sweet treat any day.
Ingredients
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 8 oz (about 225 g) cream cheese, softened
– 1/2 cup powdered sugar
– 1 cup whipped topping (such as whipped cream or a whipped topping substitute)
– 1 (14 oz / about 400 g) can sweetened condensed milk
– 1/2 cup fresh lemon juice
– Zest of 1 lemon
– 4 large egg yolks
– Optional Topping: 1 cup heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract, additional whipped cream, lemon slices, and powdered sugar for garnish
Instructions
Preheat the oven and prepare the pan: Set your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper for easy removal.
Make the crust: In a bowl, mix 1 cup graham cracker crumbs and 1/4 cup granulated sugar. Stir in 1/2 cup melted unsalted butter until the mixture is crumbly and holds together when pressed.
Press and bake crust: Press the crust firmly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden. Let the crust cool completely.
Prepare the cream cheese layer: Beat 8 oz softened cream cheese until smooth. Gradually add 1/2 cup powdered sugar and continue beating until fluffy. Gently fold in 1 cup whipped topping using a figure-eight motion.
Spread the cream cheese layer: Evenly spread this creamy mixture over the cooled crust. Place the pan in the refrigerator while preparing the lemon filling.
Make lemon filling: In a separate bowl, whisk together 1 (14 oz) can sweetened condensed milk, 1/2 cup fresh lemon juice, zest of 1 lemon, and 4 large egg yolks until smooth.
Assemble and bake: Pour the lemon mixture over the cream cheese layer and spread evenly. Bake at 350°F for 15-20 minutes, or until the lemon filling is set but slightly jiggly.
Cool and chill: Remove the bars from the oven and let them cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the layers to firm.
Optional topping: Whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Spread over chilled bars before serving.
Cut and serve: Use the parchment to lift bars out of the pan. Cut into 9 to 16 squares, wiping the knife with hot water between cuts for clean edges. Garnish with extra whipped cream, lemon slices, and powdered sugar if desired.
Notes
🧀 Use room temperature cream cheese to ensure a smooth and lump-free cream cheese layer.
🍋 Fresh lemon juice and zest are key to achieving the best, vibrant lemon flavor.
⏳ Avoid overbaking the lemon filling to maintain a creamy, luscious texture.
- Prep Time: 30 minutes
- Chilling time: 4+ hours
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 85 mg
Keywords: Lemon, Cream Pie, Bars, Refreshing