Description
These Lemon Curd Cheesecake Bars feature a buttery shortbread crust, a dense yet airy cream cheese layer, and a bright, tangy homemade lemon curd topping. They are easy to make, travel well, and taste even better the next day.
Ingredients
- For the Shortbread Crust: 1/2 cup (113g) unsalted butter, softened; 1/4 cup (50g) granulated sugar; 1 cup (125g) all-purpose flour; 1 tablespoon (8g) cornstarch; 1/4 teaspoon salt
- For the Cheesecake Layer: 16 oz (450g) full-fat cream cheese, softened; 1 cup (200g) granulated sugar; 2 large eggs + 1 egg yolk, room temperature; 2 tablespoons (30ml) heavy cream; 1 tablespoon lemon…
- For the Lemon Curd Topping: 1/2 cup (120ml) fresh lemon juice; 1/2 cup (100g) granulated sugar; 3 large egg yolks; 1/2 cup (113g) unsalted butter, cubed; 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the long sides.
- For the crust: In a medium bowl, mix softened butter, sugar, flour, cornstarch, and salt until it resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 15 minutes until edges are lightly golden. Let cool completely.
- For the lemon curd: In a small saucepan, whisk together lemon juice, sugar, and egg yolks. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon (8-10 minutes). Remove from heat and whisk in cubed butter and lemon zest until smooth. Cover with plastic wrap touching the surface and refrigerate until cold.
- For the cheesecake batter: In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed just until combined. Add heavy cream, vanilla, and lemon zest; mix briefly to combine.
- Pour the cheesecake batter over the cooled crust and smooth the top. Bake at 350°F (175°C) for 30-35 minutes until edges are set but the center has a slight jiggle.
- Remove from oven and let cool in the pan on a wire rack for at least 1 hour until completely cool to the touch.
- Pour the chilled lemon curd over the cooled cheesecake layer and spread evenly. Cover and refrigerate for at least 4 hours or overnight to set.
- Use the parchment sling to lift the bars out of the pan. Cut into squares using a sharp knife, wiping the blade between cuts for clean slices. Serve chilled.
Notes
Ensure all dairy ingredients (cream cheese, eggs, butter) are at room temperature to prevent lumps. Do not overmix the cheesecake batter to avoid cracking. The lemon curd must be completely cool before adding to the cheesecake to prevent melting. For clean cuts, dip the knife in hot water and wipe dry between slices. These bars keep in the refrigerator for up to 5 days or can be frozen for up to 3 months.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 24
- Sodium: 120
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 32
- Protein: 4
Keywords: lemon curd cheesecake bars, make ahead dessert, summer dessert, easy cheesecake, shortbread crust, lemon dessert, potluck dessert