Lemon Cream Cheese Bars

Ingredients

• 8 oz cream cheese, softened at room temperature
• 1 cup granulated sugar, divided (1/4 cup for the crust, 3/4 cup for the filling)
• 1/2 cup butter, unsalted and melted
• 1 1/2 cups graham cracker crumbs, for the crust base
• 2 tbsp lemon zest, freshly grated
• 1/4 cup lemon juice, freshly squeezed
• 2 large eggs, at room temperature
• 1 tsp vanilla extract (pure vanilla for best flavor)

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of sugar. Mix until the crumbs are evenly coated, then press the mixture firmly into the bottom of the prepared pan, using the back of a spoon or a measuring cup to compact the crust evenly.
3. In a large mixing bowl, beat the softened cream cheese and the remaining 3/4 cup of sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then stir in the lemon zest, lemon juice, and vanilla extract until fully incorporated.
4. Pour the cream cheese filling over the prepared crust and spread it evenly with a spatula. Bake in the preheated oven for 25-30 minutes. The edges should be set, but the center should still have a slight jiggle.
5. Remove from the oven and let the bars cool completely at room temperature. Transfer the pan to the refrigerator and chill for at least 2 hours to allow the bars to set.
6. When ready to serve, lift the bars out of the pan using the parchment paper overhang. Cut into squares and dust with powdered sugar or garnish with additional lemon zest.

Tips

• Use freshly squeezed lemon juice and zest for the best flavor — bottled lemon juice often tastes artificial and lacks the bright, tangy notes of fresh lemons.
• Make sure the cream cheese, eggs, and butter are at room temperature before starting, for a smooth, lump-free filling and even baking.
• Don’t overbake: the bars are done when the edges are set but the center still has a slight jiggle. They continue to set as they cool, and overbaking can cause the filling to crack.
• Don’t skip the chilling step — cutting into the bars too soon leads to a messy, gooey texture.
• Don’t overmix the filling: too much air makes it puff up and then collapse during baking. Mix just until the ingredients are combined.
• Store in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap the bars individually in plastic wrap and freeze for up to 2 months; thaw in the refrigerator before serving.