Instant Cream Cheese Lemon Bars Recipe | Tangy Sweet Dessert

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.

2. 2

   In a medium bowl, combine 2 cups flour and 1/2 cup powdered sugar. Mix well.

3. 3

   Add softened butter and mix with a fork or pastry cutter until the mixture resembles coarse crumbs.

4. 4

   Press the mixture evenly into the bottom of the prepared pan to form the crust.

5. 5

   Bake the crust for 15-18 minutes until lightly golden. Remove from oven and set aside.

6. 6

   While the crust is baking, prepare the filling. In a large bowl, beat cream cheese and granulated sugar together until smooth and creamy.

7. 7

   Add eggs one at a time, beating well after each addition.

8. 8

   Mix in fresh lemon juice, lemon zest, and vanilla extract until well combined.

9. 9

   In a small bowl, whisk together 1/4 cup flour, baking powder, and salt.

10. 10

    Add the flour mixture to the cream cheese mixture and stir until just combined.

11. 11

    Pour the lemon filling over the warm crust, spreading it evenly to the edges.

12. 12

    Return to the oven and bake for 20-25 minutes until the filling is set and no longer jiggles in the center.

13. 13

    Remove from oven and let cool completely in the pan on a wire rack, about 2 hours.

14. 14

    Once cooled, refrigerate for at least 2 hours or overnight for best results.

15. 15

    Use the parchment paper overhang to lift the bars out of the pan onto a cutting board.

16. 16

    Cut into 16 squares using a sharp knife, wiping the blade clean between cuts.

17. 17

    Dust generously with powdered sugar before serving.

18. 18

    Store in an airtight container in the refrigerator for up to 5 days.