Lemon Cream Cheese Bars Recipes

LEMON BARS WITH CREAM CHEESE FROSTING

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in lemon zest., Spread into a greased 13x9-in. baking pan. Bake at 350° for 18-22 minutes or until center is set and edges are golden brown. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar, lemon juice and zest. Frost top and cut into bars. Store in the refrigerator.

LEMON CHEESECAKE BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.
• Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

LEMON CREAM CHEESE BARS

Steps:

• Heat oven to 350°F.
• Beat butter, 1/3 cup powdered sugar and vanilla in large bowl with mixer until well blended. Gradually beat in 1-1/2 cups flour. Stir in nuts; press onto bottom of13x9-inch pan sprayed with cooking spray. Bake 15 min.
• Meanwhile, beat cream cheese and granulated sugar in medium bowl with mixer until well blended. Add eggs, 1 at a time, beating well after each addition. Add remaining flour, lemon zest and juice; mix well.
• Pour cream cheese mixture over crust. Bake 30 min. or until center is set. Cool completely. Sprinkle with 1 Tbsp. powdered sugar just before cutting into bars to serve.

LEMON CREAM CHEESE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
• Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
• Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
• Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
• Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

LEMON CREAM CHEESE BARS

Steps:

• Make Crust: Preheat oven to 375°F. Line a square 9-inch metal baking pan with parchment paper. Combine butter, sugar, and egg in a bowl with a spoon until well incorporated. Add flour, baking powder, and salt. Stir until no dry pockets remain. Sprinkle dough in prepared pan and press to make an even layer. Bake until lightly browned across surface, 12-15 minutes. Set aside to cool.
• Make Filling: Lower oven temperature to 350°F. In a stand mixer, beat together cream cheese and powdered sugar until well combined, about 2 minutes. Scrape down sides of bowl; add eggs, vanilla, and flour. Beat on low until combined. Increase speed and beat on medium-high until lightened and airy, about 3 minutes.
• Pour cream cheese mixture evenly over crust. Stir lemon curd to make sure it's loosened and dollop curd across surface of cream cheese mixture. Use a butter knife to make swirls in the lemon curd and cream cheese. Bake until evenly browned, rotating the baking pan halfway through baking, about 50 minutes. Allow to cool completely before removing from pan and slicing.

LEMON CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil.
• Mix shortbread crumbs, flour, and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan.
• Bake in the preheated oven for 15 minutes.
• Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust.
• Bake in the preheated oven until center is set, 25 to 28 minutes. Let cool completely, at least 45 minutes. Refrigerate until well chilled, about 2 hours. Sprinkle with confectioners' sugar right before serving.

LEMON WHITE CHOCOLATE CREAM BARS

Steps:

• For the lemon layer: in a medium saucepan, whisk together the cold water, sugar, lemon juice, cornstarch, and salt. Heat the mixture over medium heat, stirring constantly, until it begins to thicken and large bubbles pop at the surface. Continue cooking for 1-2 minutes (it's important to continue letting it simmer so it will set up as it cools).
• Remove from the heat and stir in the lemon zest and butter. Pour into a bowl, cover with plastic wrap pressed directly on the surface, and place in the refrigerator until completely cooled.
• For the crust: preheat the oven to 325 degrees. Line a 9X13-inch pan with parchment paper or foil (for easier removal and cleanup; optional). Stir together the graham cracker crumbs, sugar, and melted butter until evenly combined. Press into the bottom of the prepared pan. Bake for 10-12 minutes until lightly golden and set. Set aside to cool completely.
• For the cream filling: melt the white chocolate until just melted and smooth; don't over heat or it can seize and scorch. I use the microwave at 50% power for 1-minute increments, stirring in between. Set aside.
• Add the cream cheese to a mixing bowl and mix with a handheld electric or stand mixer until smooth and creamy, 1-2 minutes, scraping down the sides of the bowl as needed. Add the melted white chocolate (if it's overly warm, let cool until just slightly warm) and mix again until well-combined.
• Add the powdered sugar and salt and mix until evenly combined, 1-2 minutes. (See note below about the heavy cream.) Add the heavy cream to the batter and mix on medium speed until the batter is thick and creamy, 2-3 minutes.
• Spread the cream layer evenly on top of the cooled crust. Chill for 1-2 hours until the cream layer sets up a bit.
• Once the lemon layer is completely cooled, whisk to recombine and spread evenly over the cream layer. Chill in the refrigerator until the lemon layer is set up, 4-6 hours.
• Cut into squares and serve. Include a fresh lemon slice or twist, if desired.