Description
Lemon Delight Bars are a refreshing and zesty dessert featuring a buttery crust topped with a creamy lemon filling infused with cream cheese and fresh lemon juice. These easy-to-make bars balance sweetness and tang perfectly and are ideal for any occasion.
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
Filling
- 1 (8-ounce) package cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
For Dusting
- Extra powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and lightly grease or line an 8×8-inch baking pan with parchment paper for easy removal.
- Make the Crust: In a medium bowl, combine 1 cup flour, softened butter, and 1/4 cup powdered sugar until a crumbly dough forms. Press this dough evenly into the bottom of the prepared pan to create the crust base.
- Bake the Crust: Bake the crust in the preheated oven for 15 to 18 minutes or until it turns lightly golden, indicating it is set and ready for the filling.
- Prepare the Filling: While the crust bakes, beat the softened cream cheese and granulated sugar in a large bowl until the mixture is smooth and creamy.
- Combine Filling Ingredients: Add the eggs, 2 tablespoons of flour, baking powder, salt, fresh lemon juice, and lemon zest to the cream cheese mixture. Beat until fully combined and smooth.
- Assemble and Bake: Pour the lemon filling over the hot crust and return the pan to the oven. Bake for 20 to 25 minutes, until the center is set and edges turn slightly golden.
- Cool and Chill: Let the bars cool completely in the pan, then refrigerate for at least 1 hour to allow them to firm up for easy slicing.
- Serve: Dust the bars with powdered sugar before cutting into 9 equal pieces and serving.
Notes
- For a more intense lemon flavor, add an extra tablespoon of lemon zest to the filling.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
