Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • ½ cup Granulated Sugar (for crust)
  • ¼ teaspoon Salt (for crust)
  • 1 cup Unsalted Butter, chilled and cubed (for crust)
  • 8 oz Full-Fat Cream Cheese, softened (for filling)
  • ½ cup Granulated Sugar (for cream cheese layer)
  • 1 Large Egg (for cream cheese layer)
  • ½ teaspoon Vanilla Extract
  • 1 cup Granulated Sugar (for lemon filling)
  • ¼ cup All-Purpose Flour (for lemon filling)
  • 1 tablespoon Lemon Zest
  • ½ cup Fresh Lemon Juice
  • 3 Large Eggs (for lemon filling)
  • Powdered Sugar, for dusting

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, ensuring an overhang on two sides for easy removal later.
  2. Make the Crust: Pulse 1 ¾ cups flour, ½ cup sugar, and ¼ teaspoon salt in a food processor (or mix in a bowl). Cut in the cold, cubed butter until the mixture resembles coarse, damp sand.
  3. Bake the Crust: Press the shortbread mixture evenly into the prepared pan. Bake for 15–18 minutes until the edges are lightly golden. Remove and let cool slightly.
  4. Prepare Cream Cheese Layer: In a medium bowl, beat the softened cream cheese and ½ cup sugar until smooth. Beat in 1 egg and vanilla extract until just combined.
  5. Layer the Cream Cheese: Gently spread the cream cheese mixture evenly over the warm, baked crust. Return the pan to the oven for 10 minutes until the layer is just set and matte.
  6. Prepare Lemon Filling: Whisk together the remaining 1 cup sugar, ¼ cup flour, and lemon zest. Whisk in the fresh lemon juice and 3 eggs until the mixture is smooth and pale yellow.
  7. Pour and Bake Lemon Topping: Carefully pour the lemon mixture over the set cream cheese layer. Return the pan to the oven and bake for 20–25 minutes.
  8. Check Doneness & Cool: The bars are done when the edges are firm and the center has only a slight, gentle wobble. Turn off the oven, prop the door open slightly, and let them cool inside for 15 minutes.
  9. Chill Completely: Remove from the oven, cool to room temperature, and then refrigerate for a minimum of 3 hours (preferably overnight) before slicing.
  10. Serve: Lift the chilled bars out using the parchment handles, dust generously with powdered sugar, and slice into squares.