Chef’s Recipe: Lemon Cream Cheese Bar

Lemon Cream Cheese Bar

Makes a 9′ X 13′ pan

Chase the ‘winter blues’ away with a sweet and velvety treat. The combination of refreshing lemon and silky cream cheese creates a light and tangy delight, the perfect treat for a spring day.

Ingredients Metric US
All-purpose flour 295 grams 2 cups
Granulated sugar 113 grams 1/2 cup
Salt 2.5 ml 1/2 tsp
Butter (cold and cubed) 227 grams 1/2 pound
  • Preheat oven to 350°F
  • Line a 9″ x 13″ pan with parchment paper
  • Combine flour, sugar, salt and butter cubes in a food processor. Pulse until a fine crumb forms.
  • Press into the lined 9″ x 13″ pan and pre-bake for 10 – 15 minutes while filling is prepared.
Ingredients Metric US
Cream cheese (softened) 229 grams 8 oz
Granulated sugar 450 grams 2 cups
All-purpose flour (sifted) 50 grams 1/4 cup
Lemon juice (fresh) 183 grams 3/4 cup
Large eggs 6 6
Vanilla 5 ml 1 tsp
Lemon zest 5 ml 1 tsp
  • In a mixing bowl, combine cream cheese and sugar. Cream until smooth.
  • Stir in flour, then slowly add lemon juice, lemon zest, vanilla and eggs one at a time until completely incorporated.
  • Pour filling over pre-baked crust and return to the oven for about 30 minutes or until it sets.
  • Allow to cool before transferring out of the pan. Chill in the fridge for at least another 4 hours or overnight for best results.
  • Cut, dust with icing sugar, enjoy.

Download and print recipe: Lemon Cream Cheese Bar