Description
These Lemon Cream Cheese Bars combine the buttery richness of a sugar cookie crust with a tangy, creamy lemon filling, creating a delightful and easy-to-make dessert perfect for any occasion.
Ingredients
Scale
Crust
- 1 (16.5-ounce) roll refrigerated sugar cookie dough
Filling
- 1 (8-ounce) package cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Topping (optional)
- Powdered sugar for dusting
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F and lightly grease or line an 8×8-inch baking dish with parchment paper to prevent sticking.
- Make the Crust: Press the refrigerated sugar cookie dough evenly into the bottom of the prepared baking dish to form a solid crust layer. Bake this crust for 10 minutes, then remove it from the oven and set aside to cool slightly.
- Prepare the Filling: In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the egg, flour, lemon zest, fresh lemon juice, and vanilla extract. Beat the mixture again until all ingredients are fully combined and the filling is smooth.
- Assemble and Bake: Pour the cream cheese filling evenly over the partially baked sugar cookie crust. Spread it out to cover the entire crust. Return the baking dish to the oven and bake for an additional 20 to 25 minutes, or until the center is set and the edges turn lightly golden.
- Cool and Chill: Remove the baking dish from the oven and allow the bars to cool completely at room temperature. Once cooled, refrigerate the bars for at least 1 hour to firm up before slicing into squares.
- Serve: Dust the top with powdered sugar if desired before serving. Enjoy your luscious lemon cream cheese bars!
Notes
- For an extra burst of lemon flavor, increase the amount of lemon zest or add a few drops of lemon extract to the filling.
- These bars can be prepared ahead of time and stored in the refrigerator for up to 3 days, making them an excellent make-ahead dessert.
