Since spring has arrived, and I needed to use up the last of the lemons off of our tree, I decided to make some lemon bars. For awhile now I have been eyeing this recipe on Pinterest, but it was such a simple recipe that I didn’t think it could possibly turn out as good as the pictures led you to believe. Finally, I just had to try it for myself so I could stop thinking about it. What a pleasant surprise that it turned out exactly as I had hoped it would. It was tart, lemony, creamy, and had a yummy shortbread crust. I think lemon and cream cheese are just meant to be together. These bars are definitely proof of that.
The best thing about them, besides the taste, is that each layer only contains a few ingredients. So even though you are dealing with 3 different layers, it doesn’t take very long to put together. Make sure you don’t overcook the cookie crust. I followed the recipe exactly, and they came out great. Also don’t be alarmed if the center of the bars looks jiggly after the 2nd baking. It will firm up as it cools. With their light yellow color, these bars would be perfect for an Easter celebration or spring get-together.
How is your spring going? Has it started to warm up yet where you live? In Arizona in the Phoenix area we don’t get to experience seasons like some parts of the country. But we do experience them in a different way. Right now the Palo Verde trees (our state tree) are in full bloom. Little yellow blossoms are falling from the trees and piling up in the gutters and on the ground almost like a spring snow. As I drove around this week, blossoms were falling from trees and floating in the air as the breeze dislodged them, then dancing across the streets like tiny ballerinas. Underneath the trees, Palo Verde blossoms coat the ground as if someone laid down a yellow blanket for a spring picnic. It is so beautiful! And, the advantage of snow blossoms is they are not cold, plus you don’t have to scrape them off of your windshield! Although, I’m not sure they would make very good snow angels. But seasons are a little hard to come by here, so I’ll take what I can get!
Lemon Cheesecake Bars
1 1/2 c plus 1 Tbsp. all-purpose flour, divided
- 1/2 c powdered sugar
- 3/4 c butter, melted
- 2 1/2 c white sugar, divided
- 6 eggs, divided
- 1 mounded Tbsp. lemon zest
- 1/2 c lemon juice (I used fresh squeezed)
- 2 (8 ounce) pkgs. cream cheese, softened
- Preheat oven to 350 degrees.
- Grease a 9×13-inch pan with cooking spray.
- Whisk together 1 1/2 cups flour and powdered sugar in a mixing bowl.
- Pour melted butter into flour mixture and stir until mixture resembles coarse crumbs.
- Press crumbs into the bottom of the prepared baking dish to form a crust.
- Bake in the preheated oven for 15 – 18 minutes. Remove from oven and set aside.
- Whisk together 4 eggs, 1 1/2 cup granulated sugar, 1 Tbsp. flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture over prepared crust.
- Mix the cream cheese and 1 cup granulated sugar in mixing bowl of stand mixer until well blended. Add 2 eggs, and mix until combined. Spoon evenly over lemon mixture. The mixtures will stay separated during baking.
- Bake in the preheated oven for 30 minutes. Don’t worry if center isn’t completely set. Let cool.
- Chill over night in refrigerator for best results. When ready to serve, cut into squares. Refrigerate any leftovers.
Recipe from Allrecipes.