This Traditional Lemon Cream Delight takes you back to the classics with its perfect balance of tangy lemon and creamy texture. It's a dessert that feels both nostalgic and refreshingly new — ideal for a sunny afternoon or a light after-dinner treat.
The foundation of this dessert is the crust, where all-purpose flour brings structure and unsalted butter adds richness. A touch of powdered sugar keeps it sweet but not overly so. For the creamy filling, cream cheese sets the stage with its smooth and tangy profile, while granulated sugar sweetens the mix just right. Eggs are essential for binding, and fresh lemon juice along with lemon zest gives it that vibrant zing. A hint of vanilla extract adds warmth, and a dash of salt balances the flavors beautifully.
These bars pair beautifully with a scoop of vanilla ice cream for a decadent dessert. For a more sophisticated touch, serve with a dollop of whipped cream and a sprig of mint. They also shine as a standalone treat alongside a glass of chilled white wine.
First off, preheat your oven to 350°F (175°C) and grease an 8x8 inch baking pan. This will help your crust release smoothly later on. In a mixing bowl, combine the flour, softened butter, and powdered sugar. Use your fingers or a pastry cutter to form a crumbly mixture — it should resemble coarse breadcrumbs. Press this mixture evenly into the bottom of the prepared baking pan to form the crust, ensuring it's packed down firmly.
Pop the crust into the oven for about 15 minutes, or until you see a light golden hue. While that's baking, let’s get the filling ready. In a medium bowl, blend the cream cheese and granulated sugar until it's smooth and creamy — no lumps, please! Add the eggs one at a time, followed by the lemon juice, zest, vanilla extract, and salt. Beat everything together until well combined.
Once your crust is out of the oven, pour the cream cheese mixture over it, spreading it out evenly. Return the pan to the oven and bake for another 20-25 minutes. You'll know it's done when the filling is set and slightly golden around the edges. Allow it to cool at room temperature before transferring it to the fridge. Chill for at least 2 hours before slicing into bars. Trust me, the wait is worth it!
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