Description
This layered lemon-cheesecake bar features a buttery shortcrust base topped with a bright lemon custard and a silky cheesecake layer. The two fillings bake separately into two distinct, irresistible layers—perfect for slicing and serving.
Ingredients
Scale
- 1½ cups all-purpose flour
- ½ cup powdered sugar
- ¾ cup unsalted butter, cold and cut into small cubes
- 4 large eggs
- 1½ cups granulated sugar
- 1 tablespoon all-purpose flour (for the lemon layer)
- 1 tablespoon lemon zest (freshly grated)
- ½ cup fresh lemon juice
- 2 (8-oz) packages cream cheese, softened to room temperature
- 1 cup granulated sugar (for the cheesecake layer)
- 2 large eggs, lightly beaten
Instructions
- Heat and prep. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment for easy removal.
- Make the crust. In a mixing bowl, whisk together the flour and powdered sugar. Cut the cold butter into the flour mixture using a pastry cutter, fork, or two knives until the mix looks like coarse crumbs. Press the crumb mixture firmly across the bottom (and slightly up the sides) of the prepared pan to form an even crust.
- Par-bake the crust. Bake the crust on the middle rack until it turns golden, about 15–18 minutes. Remove from the oven and set aside while you prepare the fillings.
- Prepare the lemon layer. In a medium bowl, whisk together the 4 eggs, 1½ cups granulated sugar, the tablespoon of flour, the lemon zest, and the lemon juice until smooth. Carefully pour this lemon mixture over the warm crust. Skim any surface bubbles with a spoon to keep the top even.
- Make the cheesecake topping. In another bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth and lump-free. Gradually whisk in the two beaten eggs until the mixture is glossy. Gently spread the cream cheese mixture over the lemon layer — note that the two fillings may sit separately and swirl a little during baking; that’s normal.
- Bake until set. Return the pan to the oven and bake until the cheesecake top is set and the edges show a touch of color, about 30 minutes. The center can still have a slight jiggle; it will firm up as the bars cool.
- Cool and chill. Let the pan cool on a wire rack to room temperature, then refrigerate for several hours (or overnight) before cutting into squares. Chilling helps the layers firm and makes cleaner slices.
Notes
- Use room-temperature cream cheese to ensure a smooth, lump-free cheesecake topping.
- Skim bubbles from the lemon mix before adding the cheesecake layer so the bars bake with a neat surface.
- Store covered in the refrigerator for up to 4–5 days. For longer keeping, wrap squares tightly and freeze (up to 2 months); thaw in the refrigerator.
Nutrition
- Calories: 256
- Fat: 14g
- Carbohydrates: 31g
- Protein: 4g