Creamy citrus dessert squares (Print Version)
# Ingredients:
→ Crust
01 -
1 ½ cups shortbread cookie crumbs
02 -
1 cup all-purpose flour
03 -
½ cup brown sugar
04 -
½ cup cold butter
→ Cheesecake Filling
05 -
2 (8 ounce) packages cream cheese, softened
06 -
2 cups white sugar
07 -
4 eggs
08 -
4 tablespoons all-purpose flour
09 -
½ cup lemon juice
10 -
3 tablespoons lemon zest
11 -
½ teaspoon baking powder
12 -
4 teaspoons confectioners' sugar
# Instructions:
01 -
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil.
02 -
Mix shortbread crumbs, flour, and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan.
03 -
Bake in the preheated oven for 15 minutes.
04 -
Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust.
05 -
Bake in the preheated oven until center is set, 25 to 28 minutes.
06 -
Let cool completely, at least 45 minutes. Refrigerate until well chilled, about 2 hours.
07 -
Sprinkle with confectioners' sugar right before serving.
# Notes:
01 -
These bars have a smoother texture than traditional lemon bars.
02 -
For best results, use fresh lemon juice and zest.
03 -
Make sure the cream cheese is fully softened to room temperature for a smooth filling.