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Best Cream Cheese Swirl Lemon Bars

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Experience a delightful twist on classic lemon bars with these Cream Cheese Swirl Lemon Bars, featuring a rich cream cheese layer swirled into a tangy lemon filling. Perfect for any occasion, they strike a beautiful balance between refreshing and indulgent.

Ingredients

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  • 1/2 cup cold unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1/2 cup fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 1/4 cup melted unsalted butter
  • 4 ounces full-fat cream cheese, softened
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • Powdered sugar (for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
  2. In a medium bowl, whisk together the all-purpose flour and 1/4 cup granulated sugar.
  3. Cut in 1/2 cup cold unsalted butter into small pieces. Using a pastry blender, your fingertips, or a food processor, work the butter into the flour mixture until it resembles coarse crumbs.
  4. Press the mixture evenly and firmly into the bottom of your prepared pan. This is your shortbread crust!
  5. Bake for 15-20 minutes, or until the edges are lightly golden. Remove from the oven and set aside to cool slightly while you prepare the fillings. Keep the oven on.
  6. In a medium bowl, beat 4 ounces of softened full-fat cream cheese with an electric mixer until smooth and creamy.
  7. Add 1/4 cup granulated sugar, 1 large egg yolk, and 1/2 teaspoon vanilla extract. Beat until well combined and smooth, scraping down the sides of the bowl as needed. Set this aside.
  8. In a large bowl, whisk together 1 1/2 cups granulated sugar and 1/4 cup all-purpose flour until there are no lumps.
  9. Whisk in 4 large eggs, 1/2 cup fresh lemon juice, 2 tablespoons fresh lemon zest, and 1/4 cup melted unsalted butter until the mixture is completely smooth and well combined.
  10. Pour the lemon filling evenly over the partially baked shortbread crust.
  11. Carefully spoon dollops of the cream cheese mixture over the lemon filling.
  12. Using a butter knife or a skewer, gently swirl the cream cheese into the lemon layer.
  13. Return the pan to the oven and bake for 25-30 minutes, or until the center is just set, and the edges are lightly golden.
  14. Remove from the oven and let the bars cool completely in the pan on a wire rack.
  15. Once completely cool, cover the pan with plastic wrap and refrigerate for at least 2-3 hours, or preferably overnight, before cutting.
  16. Once chilled, use the parchment paper overhang to lift the entire slab of bars out of the pan. Place on a cutting board and slice into squares or rectangles.

Nutrition

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