Description
Golden Lemon Cream Bars are a refreshing dessert with a creamy lemon filling on a buttery graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 2 cups (200 g) graham cracker crumbs (or digestive biscuits, crushed)
- ½ cup (115 g) unsalted butter, melted
- ¼ cup (50 g) granulated sugar
- 450 g (16 oz) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (240 ml) lemon juice (freshly squeezed)
- Zest of 2 lemons
- 1 cup (200 g) granulated sugar
- 3 large eggs + 1 egg yolk
- 2 tbsp cornstarch
- 4 tbsp unsalted butter, cubed
- Powdered sugar, for dusting
Instructions
- Preheat oven to 175°C (350°F).
- Mix graham crumbs, melted butter, and sugar.
- Press into the bottom of a lined 9×9 inch (23×23 cm) baking pan.
- Bake for 8–10 minutes. Let cool slightly.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, then vanilla.
- Spread mixture evenly over crust.
- Bake for 20–25 minutes, until just set.
- In a saucepan, whisk together lemon juice, zest, sugar, eggs, and cornstarch.
- Cook over medium heat, whisking constantly, until thickened (about 5–7 minutes).
- Remove from heat, stir in butter until smooth.
- Let cool slightly before spreading over cream layer.
- Refrigerate at least 3 hours or overnight until firm.
- Dust with powdered sugar before slicing into squares.
Notes
- For best results, use fresh lemon juice.
- Chilling overnight enhances the flavor and texture.
- Can be stored in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 80 mg