oil and vinegar salad dressing.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 24 |
| Yield: | 1 9×13-inch dessert |
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup confectioners’ sugar
- ¾ cup unsalted butter, cut into cubes
- 4 eggs
- 1 ½ cups white sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon zest
- ½ cup lemon juice
- 2 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 2 eggs, beaten
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9×13-inch baking dish.
- Whisk together 1 1/2 cup flour and confectioners’ sugar in a mixing bowl. Cut in cold butter with a knife or pastry blender until mixture resembles coarse crumbs. Press crumbs into the bottom and up the sides of the prepared baking dish to form a crust.
- Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.
- Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into prepared crust. Skim off any bubbles from the surface of filling. Mix cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over lemon mixture. The mixtures will separate during baking.
- Bake in the preheated oven until the filling is set, about 30 minutes.
Nutrition Facts
| Calories | 256 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 114 mg |
| Sugars | 24 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
D LISH US
This recipe combines two of my favorite desserts in one and it works well together. I followed the recipe exactly, if a bit heavier on the lemon juice (I used freshly squeezed lemons as I had them in the fridge). My crust didn’t come out as well as I would have liked, and it stuck to the bottom of the pan even though I buttered it as per the original directions. After chilling a few more hours subsequent servings were a bit easier. I think these bars tasted even better the next day. The reason I only gave four stars were because of the crust issues. I may tweak it next time to see if I can make it better tasting and easier to manage for serving. The taste of these is five star, if you love lemon a new cheesecake you must try these.
I had two problems with this recipe. 1)Lemon curd center was a liquid texture and so I could not put the cheesecake layer on top of it, it ended up having to be mixed in. 2)The cheesecake section had an eggy taste to it in the end. The crust on the other hand turned out great, but because of everything else, I will not be making this recipe again.
We’ve made this three times in a month! It’s easy to double the lemon part if you prefer more of the twang, or double the cheesecake part if you prefer a milder flavor.
The crust did not sure out right and it does not look the the picture. Also, I would suggest to add another step to the recipe, do let it chill before eating. It gives them time to set.
These were pretty good but like others, I feel like a few tweaks could improve them. First, I would reduce the crust slightly and not run it up the sides of the pan – keep it only in the bottom. Second, double the lemon mixture for more “zing” and balance against the cheesecake – also reduce the sugar in the lemon mixture by half.
I added cream of tatar, 1 cup lemon juice and 2 tablespoons flour.
I would take a picture but there is none left! I made it for my grandson ‘s birthday and everyone loved it and requested it for all holidays from now on. Because of another review wanting more lemon, I added zest to the cheesecake layer. Delicious!
When I’ve made this in the past it was always a bit light on the lemon flavor. This time I used the zest from one very large lemon, about 2 Tbsp, and the flavor balance turned out perfect. The amount of each layer is perfect, so there’s no need to go doubling other ingredients.
It’s dangerously delicious. The entire dish was polished off in less time than I would like to admit.
Made them for a Derby party today. They taste wonderful but my crust is sticking to the pan. I followed the directions. They’re just gonna look a little sloppy
I made this from the citrus I had on hand. 2 limes and 1 orange. I added 1 tsp of vanilla extract to the shortbread. Cooked it for a bit longer. Amazing.
A big hit with everyone. I added raspberry sauce to 1/2 of the batch to give them some color. Will make again
I really liked the upper portions of the bar. I did add extra lemon juice. The part I was disappointed in was the crust. Most of it stuck to the bottom of the pan. I will make again but with a graham cracker crust
I made as instructed except for using store bought lemon juice. I found there to be a good lemon flavor in the bars though my husband thought they were too sweet. Unless you have a lot of people who like lemon I recommend halving the recipe as 24 bars was way too many. Mine could’ve came out before 30 mins as the edges were really turning brown and parts of the cheesecake cracked; I hid that with halved strawberries.
When I made these, I spread the cheesecake mixture on the hot crust first, then poured the lemon filling over. Much easier than cheesecake over the thin lemon filling! Too much work! The cheesecake comes through to the top with the lemon layer beneath, nicely set. Very pretty. I decreased the sugar in the lemon layer to 1-1/4 cups; the 1-/1/2 cups was too sweet. I like a tarter lemon bar. I would decrease it even more next time I make them. I also replaced 3/4 cup of the flour with the same amount of graham cracker crumbs. A nice texture and flavor. Thanks for sharing the recipe.
These were great! I doubled the lemon zest and added 3/4C lemon juice because I really like the lemon flavor to stand out. I also followed another reviewer’s tip and topped with sweetened sour cream (confectioner’s sugar to taste mixed with sour cream). It was a nice touch and made them look pretty but with or without, this is a keeper!
This would have been a 5 star recipe but it had way too much sugar!! Next time i will literally cut the sugar in half.
As others suggested, I added 1/2 tsp. of lemon extract to the lemon portion, and 1/2 tsp. vanilla to the cheese cake portion. I also added the sour cream topping (1 c sour cream, 1T confectioners sugar and 1/2 tsp of lemon extract whisked together) to give the dish a better appearance. I also made it the night before to allow flavors to develop. This is a serviceable recipe that would probably taste better with a graham cracker crust. I might make it again when there are unused lemons and cream cheese taking up fridge space as there were last evening.
the crust definitely needed to come up half way in the pan. Very good!
Not sure what I did wrong but the lemon layer soaked through the crust and cooked on the bottom of the pan, making the whole dish hard to eat. The lemon layer was good but the cheesecake layer was bland.