Lemon Cheesecake Bars with Lemon Curd
I have been a big fan of lemon my entire life. I always loved lemon jolly ranchers, lemon heads, lemon bars, lemonade… anything lemon. Since the sun is starting to warm up the midwest and the tulips are making an appearance, I thought that the internet needed a splash of lemon in its life.
I went the route of a shortbread crust because I enjoy a heavy/dense bottom when it comes to lemon bars so I went against the classic graham cracker crust. This shortbread is super buttery and when it’s fully refrigerated adds a nice texture to balance out the creamy upper layers.
The cheesecake layer is heavenly smooth and sweet with a nice lemon kick and the bright lemon curd topping rounds out the bar and helps cut the richness of the cheesecake layer.
These bars are rich and delicious! Enjoy!
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Lemon Cheesecake Bars with Lemon Curd
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup salted butter, melted
- 2 teaspoons vanilla extract
- 32 oz cream cheese (4 packages), softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 2/3 cup lemon juice (about 2-3 large lemons)
- 1 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice (about 2 large lemons)
- 4 large eggs
- 1/2 cup (1 stick) salted butter, cut into small cubes
Instructions
- Preheat the oven to 350°F. Grease or line an 9 x 13 inch baking pan with parchment paper.
- In a mixing bowl, combine the flour, sugar, vanilla and melted butter. Mix until a ball forms and dough is completely mixed.
- Press the dough evenly into the bottom of the prepared baking pan.
- Bake the crust in the preheated oven for 20-30 minutes, or until edges are lightly golden brown. Remove from the oven and let it cool slightly.
- In another mixing bowl, beat the softened cream cheese, lemon juice, lemon zest, vanilla and granulated sugar together until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Pour the cream cheese mixture over the cooled shortbread crust, spreading it out evenly.
- Place the pan back in the oven and bake for 25-35 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let it cool completely in the pan. Then refrigerate for at least 2 hours or until completely chilled.
- In a medium heat-resistant glass bowl, whisk together the granulated sugar and eggs until well incorporated. Gradually pour in the freshly squeezed lemon juice while whisking continuously to combine.
- Place the bowl over a medium saucepan with 2 inches of water over medium heat (or just use a double broiler). Add the cubed butter, stirring constantly with a whisk or spatula. Continue to cook and stir the mixture until it thickens and coats the back of the spoon or spatula, about 5-7 minutes. Do not let it boil.
- Once the lemon curd has thickened, remove the saucepan from the heat.
- Let the lemon curd cool slightly before transferring it to a jar or container. Cover the lemon curd with plastic wrap, ensuring the wrap touches the surface of the curd to prevent a skin from forming.
- Refrigerate the lemon curd for at least 2 hours, or until completely chilled and set.
- Pour over chilled lemon cheesecake bars and enjoy!
