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Lemon cheesecake bars are the sweet treat I turn to when I want to impress with minimal fuss. With a rich cheesecake center, a sunny top of lemon curd, and a buttery shortbread foundation, these bars always feel extra special at any gathering or just as a reward at the end of a long week.
I first baked a batch when my neighbor dropped off fresh lemons from her tree. Now it is my go-to recipe for spring get-togethers and picnics. Each time I serve these, someone always asks for the recipe.
Ingredients
- All-purpose flour: gives structure and a tender bite to the crust. Choose unbleached for best flavor
- Cornstarch: provides a melt-in-your-mouth softness in crust layers
- Granulated sugar: ensures sweetness in every layer and blends smoothly for even baking
- Unsalted butter: offers rich flavor and helps the crust crisp perfectly. Use the highest quality you can find
- Salt: enhances the other ingredients making the lemon and vanilla pop
- Fresh lemon zest: brightens the crust with fragrance and citrus oil. Pick firm glossy lemons for best zest
- Cream cheese: is the cornerstone of the cheesecake layer. Bring it fully to room temperature for the smoothest filling
- Eggs: bind the cheesecake smoothly. Use large eggs for the best set
- Sour cream: adds tang and silkiness. Full-fat will make the filling extra creamy
- Vanilla extract: deepens the overall flavor. Use pure extract for the best taste
- Lemon curd: forms the vibrant topping. Homemade or high-quality store bought both shine here
Step-by-Step Instructions
- Prep the Pan:
- Fully preheat your oven to an accurate 350 degree temperature. Spray your 9 by 13 inch baking pan with cooking spray and neatly line with parchment paper so the sides hang over enough to easily lift out the bars later
- Make the Shortbread Crust:
- Combine flour cornstarch sugar butter salt and fresh lemon zest in a food processor. Pulse until the mixture looks like sandy crumbs that cling lightly together when pressed. Take care not to overmix so it stays light and tender
- Bake the Crust:
- Evenly press the crumb mixture into the bottom of your lined pan using the flat side of a measuring cup for a level surface. Bake for about 15 minutes until lightly golden and set. Let it cool while you prepare the cheesecake
- Mix the Cheesecake Layer:
- In a large bowl whip softened cream cheese until completely smooth using a stand or hand mixer. Add eggs sugar sour cream vanilla and salt. Mix on medium speed just until the batter is thick silky and fully combined without lumps
- Bake the Cheesecake:
- Pour cheesecake filling over your cooled crust and spread into an even layer. Bake for forty five minutes until the edges are set but the center still has a slight wobble. Let it cool fully at room temperature before topping
- Add the Lemon Curd:
- Carefully spread lemon curd evenly over the cooled cheesecake layer with an offset spatula or the back of a spoon. Be gentle so you do not disturb the cheesecake beneath. Chill the whole pan in the fridge for at least three hours until set
- Slice and Serve:
- Use the parchment to lift out the entire slab. With a long sharp knife cut into twenty four bars wiping the blade between cuts for clean edges. Enjoy chilled for the best flavor and texture
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Storage Tips
Store bars covered in an airtight container in the fridge so they stay creamy and fresh for up to five days. To freeze arrange in a single layer on a tray until solid before tightly wrapping each and storing in a freezer bag. Thaw overnight in the fridge to maintain the best texture.
Ingredient Substitutions
You can swap out the shortbread base for a graham cracker crust if you want a toastier finish. For a tangier cheesecake layer Greek yogurt can stand in for sour cream. If you are out of lemon curd try a vibrant lime curd instead for a tart twist.
Serving Suggestions
Top each bar with a thin lemon slice or sprinkle with a dusting of powdered sugar for extra flair. I sometimes add a tiny dollop of whipped cream and a fresh berry to make them feel like bakery treats.
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Cultural and Historical Context
Lemon cheesecake bars are a modern take on classic American desserts, blending the popular cheesecake filling with the timeless flavor of lemon bars. Their easy portability and bright flavor have made them a potluck favorite in the US for decades.
Frequently Asked Questions
- → How do I ensure the shortbread crust stays crisp?
Blind baking the shortbread crust before adding the cheesecake layer helps maintain a firm, crisp base. Use parchment and press firmly to create an even layer.
- → Can I use homemade lemon curd instead of store-bought?
Absolutely! Homemade lemon curd brings a fresh, vibrant flavor and can be easily prepared while the cheesecake layer bakes.
- → How should I store these bars for best freshness?
Keep them in an airtight container in the refrigerator for up to 5 days, or freeze individually wrapped bars for up to 3 months.
- → What’s the best way to cut clean bars?
Chill thoroughly, then use a sharp, warm knife, wiping between cuts, for clean, tidy slices and neat presentation.
- → Can I swap the crust for an alternative base?
A graham cracker base works well if you prefer a different texture or are short on time, adding a touch of honey sweetness.