Lemon Cream Cheese Bars

Lemon Cream Cheese Bars

 Ingredients

• For the Crust

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

• For the Cream Cheese Layer

• 16 oz (450 g) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

• For the Lemon Topping

• ½ cup fresh lemon juice
• ½ cup granulated sugar
• 2 large eggs
• 2 tbsp cornstarch
• 2 tbsp unsalted butter
• 1 tbsp lemon zest

• For Decoration

• Whipped cream
• Fresh lemon zest
• Thin lemon slices
• Powdered sugar

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.

Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan.

Bake the crust for 8–10 minutes, then cool slightly.

Beat cream cheese and sugar until smooth. Add eggs, lemon juice, zest, and vanilla.

Pour over the crust and bake for 22–25 minutes, until the center is just set.

For the lemon topping, whisk lemon juice, sugar, eggs, cornstarch, and zest in a saucepan.

Cook over medium-low heat, stirring constantly, until thickened. Remove from heat and stir in butter.

Spread the lemon topping over the cheesecake layer.

Refrigerate for at least 3–4 hours, preferably overnight.

Cut into clean squares and decorate with whipped cream, lemon zest, and a thin lemon slice.

Tip: For extra-clean slices, chill the bars overnight and wipe the knife between each cut.