Lemon Cheesecake Bars

lemon creamcheese bars

Welcome to another Recipe Redo.  I love Recipe Redos because they are an opportunity for me to reach deep within the archives of this blog and pull out some of our family’s favorite all time recipes.

For those of you who have been reading along since the beginning this is just a friendly reminder of a wonderful recipe but for those of you new to the blog I am excited to show off once again some of our family’s favorite recipes.  Today’s recipe for Lemon Cheesecake Bars is a favorite of my family and just about everyone who tries it.  It is a winner and a not to be missed recipe here on the blog.

lemon creamcheese bars

I recently made them for the Tea Party Bridal Shower I hosted because every good tea party should have a good lemon bar.  Lemon Cheesecake Bars are not your ordinary lemon bar though – they are something special.  A layer of cheescake like filling takes these lemon bars far and above your regular old lemon bar.

lemon creamcheese bars

The bars start with a shortbread like base that is baked and then covered with a cheesecake layer that is baked.  Then the lemon layer is added on top.  When pouring this layer on do it gently.  As you will see from my photograph I wasn’t gentle and it caused the cheesecake layer to lift up a bit.  No worries though – it still tasted fabulous!!

lemon cheesecake bars step by step

After the final layer is baked give it a nice generous sprinkle of powdered sugar to hide any flaws and just to make it look pretty!
lemon creamcheese bars

This recipe was originally shared with me by one of you my wonderful blog readers.  When  Rachel shared it with me  she promised  me they would become my new favorite lemon recipe – she was right.  The cheesecake layer makes for a much creamier and yummier lemon bar!

lemon creamcheese bars

Because I love lemons so much and cook and bake with them a lot having the right lemon tools is important.

I want to tell you about two kitchen tools you are going to need if you are going to work with lemons.

First – the microplaner. I love this tool.  It is a long, small grater type tool.  You use it to “zest” a lemon which basically means grating the lemon rind.  Fresh lemon zest adds great flavor to recipes.

DSC_0804DSC_0809

Second – you will need a lemon juicer.  I use this handy little hand juicer – it quickly and easily squeezes all the juice out of the lemon.  I got mine for a couple of dollars at Ikea but both of these tools can be found at any kitchen shop or even Target.

You are going to want to use fresh lemon juice, not that fake stuff that comes in the green bottle at the grocery store for the recipes I will share with you so get juicing!

lemon creamcheese bars

For a few of my other favorite lemon recipes check out these:

Lemon Ice Cream

Lemon Cream Cake

Lemon Drop Cookies

Lemon Poppy Seed Bread

 

Enjoy!

Leigh Anne

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Lovely Lemons – Lemon Cheesecake Bars
 
Ingredients
Crust:
  • ¾ cup butter, chilled
  • 2 cups flour
  • ½ cup packed light brown sugar
  • ¼ tsp. salt
Cheesecake:
  • 8 oz. cream cheese, softened
  • ½ cup sugar
  • 1 egg
  • 2 Tbsp. milk
  • 1 Tbsp. lemon juice
  • ½ tsp. vanilla
Lemon Layer:
  • 4 large eggs
  • 1½ cups sugar
  • ¾ cup lemon juice
  • ⅓ cup flour
Instructions
Crust:
  1. Preheat oven to 325.
  2. Cut butter into pieces.
  3. In a food processor (or blender on low, pulse setting) Process all ingredients until mixture becomes tiny and fine pieces.
  4. Sprinkle mixture into a 9 x 13 baking pan and press evenly into bottom of pan.
  5. Bake for 12 minutes and remove from oven.
Cheesecake:
  1. In medium bowl, blend cream cheese until smooth.
  2. Add sugar and mix well.
  3. Cream together the rest of the ingredients until smooth.
  4. Pour cheesecake evenly over hot crust.
  5. Bake 15 minutes.
  6. Remove from oven and reduce oven temperature to 300.
Lemon layer:
  1. In a bowl whisk together eggs and sugar until combined well.
  2. Stir in lemon juice and flour.
  3. Pour over semi-baked cheesecake.
  4. Bake at 300 for 25-30 minutes.
  5. Remove from oven and sprinkle powdered sugar over top if desired.
  6. Cool for an hour and then refrigerate.
  7. Can be served warm but better after it has chilled.
  8. I let it sit out of the fridge 20-30 minutes before I serve it.
  9. For families, it will probably be eaten as soon as they are out of the fridge.
  10. Makes 24 bars

 

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

Latest posts by Leigh Anne (see all)

Comments

  1. says

    I am so excited that you like them, too, Leigh Anne! This recipe is pretty special to me, because it was created by one of my good friends, Teresa. She had several favorite recipes that she combined to make the perfect Lemon Bar! Teresa plans at least one annual tea/garden party in her beautiful backyard each year, and this was just one of several scrumptious desserts she served last summer. Teresa… now you are famous! :o)

  2. says

    Also… Leigh Anne- your photos of your dishes are always SOOOOOOO cute! Do you use a specific software program to put the title on top of the picture? Is it something you do with “memory manager”? And what’s your brand and type of camera?

  3. Teresa says

    Thanks Rachel for the compliments and thanks Leigh Anne for posting this so others can enjoy the scrumptiousness. I created this recipe for a tea party several years ago and was delighted that it turned out so well. One special reason I love this recipe is because it brings back many happy memories of sitting with friends, having lovely conversations and eating delicious food. What a perfect way to spend an afternoon!

  4. says

    Thanks Rachel for the compliments and thanks Leigh Anne for posting this so others can enjoy the scrumptiousness. I created this recipe for a tea party several years ago and was delighted that it turned out so well. One special reason I love this recipe is because it brings back many happy memories of sitting with friends, having lovely conversations and eating delicious food. What a perfect way to spend an afternoon!

  5. says

    Oh dear…. lemons are my absolute favorite of all the wonderful tastes out there. I even go so far as to buy all my cleaning, dish-soap’s, candles…. always lemon or at the very least lemon infused.

    I am going to try this recipe out this next week. Hope it turns out as well as your’s has.

    Yum!

  6. says

    Teresa,

    Thanks for stopping by and thank you for creating such a wonderful recipe and sharing it!! Wish I could come to one of your tea parties! I love tea parties!

  7. says

    Rachel,

    In answer to your question about my photos. I use a program by Creative Memories called Storybook Creator Plus to add the text to my photos and other fun stuff. My camera is a Nikkon D-40 and I love it.

  8. julie says

    well, i made these the day you posted the recipe…because i am so lucky to have a huge meyer lemon tree in my backyard…the bars are DELICIOUS! we ate through the entire pan in two days – my father-in-law loved them and he was so impressed! thank you, leigh ann, for sharing – another great recipe!

  9. andi wagstaff says

    Hi,

    I am Brooke’s aunt and I just want to testify that your lemon bars are indeed the best I’ve ever had (and I’m pretty picky)! I was in Provo yesterday visiting my daughter, Kelsie, who is Brooke’s roommate. Brooke offered me a lemon bar that she and Clark had made the night before. At first I declined, but then Kelsie showed them to me and told me to try “just a bite”. Of course the bite turned into the whole piece and I was hooked! When I demanded the recipe, she told me about your blog. Loved it!!! Your photos are as great as the recipe!! Just know you have several new fans- I showed your website to my daughters and they were impressed. Can’t wait to try the recipe, I think it will be tomorrow or sooner! By the way, you have a wonderful son. I got to meet him on Valentines’ Day.

    Sincerely,

    andi wagstaff

  10. says

    Andi, you made my day! I’m glad I could make something that others enjoy. My neighbors and I have a bi-monthly cooking class and this month we are doing a class on cheesecake. I plan to make this recipe, but would welcome others. So if any of you have a cheesecake recipe with a twist…please send my way! I’m particularly looking for a diabetic recipe, because we have a gal with diabetes and I want to do one for her. Thanks everyone!

  11. says

    Teresa,

    Would love to see what great cheesecake recipes you come up with – my oldest son Logan, loves cheesecake and for his birthday last year I had a cheesecake from Carnegie’s Deli in New York sent to him at school – he was in heaven.
    Please share!

  12. Christy says

    Leigh Anne: I made these bars for Easter Sunday & they were a huge hit!! Everyone asked for the recipe. Thanks for the wonderful recipes! Christy

  13. Chris says

    Oh these were so good! I made one plate of this recipe and another plate of a regular lemon bar recipe for a church meeting. These were hands down, the favorie!

  14. Karen says

    These were great, Leigh Ann! I made them for a teacher appreciation luncheon and not a one came home. Next time I make these I’ll line the pan with foil first so I can lift them out of the pan after cooling and they will be even more easier to cut.

  15. Mary Lynn says

    I thought I had a great lemon bar recipe, now this one goes to the top of the list. Anything lemon is my favorite.

  16. Susan P says

    Quick question, do you sprinkle the powdered sugar on when it’s just out of the oven and hot? These look delicious!

  17. Kelly says

    Thank you for posting this! Looks oh so yummy. I am just starting to spread my “baking wings” and this is going to be one of my first recipes to try. :)

  18. Whitney says

    These just went into the fridge to cool. However, I think they may be ruined. The lemon part is very liquidy! I’m afraid too much so for the fridge to help. Any ideas what I did wrong?

    • says

      Whitney – they shouldn’t be runny after baking. Wondering if you baked them long enough? Might want to check the temperature of your oven. I bet they still taste good though :)!

  19. Melinda says

    I made these last night and they taste delicious! Such an easy and great recipe, my husband loved it!
    However, in my case there was a very very thin cheesecake layer (almost can’t taste it and can’t see it) and pretty thick lemon layer on top. I did everything per recipe but still wonder what happened. For my taste it was little bit too sweet.

  20. says

    Awesome. I really love lemon bars. I have a great recipe, but I wanted another one so I could serve two kinds at a wedding shower I have this week. This one fits the bill perfectly. Thank you!

Trackbacks

  1. […] Happy National Cheesecake Day! My mom found me this adorable apron, and it’s a day to celebrate that New York delicacy so why not have a baking party! I decided to make a summery version of that creamed cheese confection with lemons. This recipe was so good, like lemon bars and cheesecake all in one! Too good to be true right?! They were Scrumptious!! I found it on Pinterest and you can find it here! […]

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