These delicious Crusted Lemon Cream Bars are sure to become one of your favorite recipes! These are especially fun for spring!
I. LOVE. LEMON. ANYTHING. I was going to busy myself researching recipes, hashing out old favorites, etc. when a friend of mine brought over the most delicious lemon cream bars I had ever had for my birthday! It was kismet.
So I promptly asked her for the recipe and am now sharing it with you today. Because these are done in layers, with some cooling time in between, they are perfect to make ahead for a baby shower or something like that. No need to make them fresh the day of an event when you have a million other things to do!
I will write it out step-by-step here, but have also created a quick reference image at the bottom for you to see, at-a-glance, what ingredients are needed.
Ok, first…. the crust. I think it was Confucius who said “Everything with a crust is better than everything without a crust.” Or something like that. Well, he was spot on. Crust=good.
For this crust you need:
1C. butter, softened
1C. powdered sugar
1/2 tsp. salt
2 C. flour
In a large bowl, cream together butter, sugar and salt until light and fluffy. Add flour and mix until just combined. Line a 9×13 pan (or those slightly larger ones if you have it… it gets a little “full” in a 9×13) with parchment paper that hangs over the sides. Press crust into the bottom of the pan. Bake at 350 for 15-20 minutes or until just starting to turn golden.
While that is baking get going on the next layer which is the lemon curd. You’ll need:
8 egg yolks
2 cans sweetened condensed milk
1 1/2 C. fresh lemon juice (about 8-9 large lemons)
In a medium bowl whisk together all ingredients and pour over hot crust. Return to oven and bake an additional 25-30 minutes. Chill in the fridge while making the next layer.
Now, I don’t know how this would taste with bottled lemon juice. It might be ok but I wasn’t going to chance it. I was amazed at how many lemons it took to get a cup and a half of juice! Behold all of my lemon carcasses. 🙂 Totally worth it and my kitchen smelled amazingly lemony.
The final layer… the Lemon Cream Layer. You’ll need:
2 (8oz) pkgs. cream cheese, softened
1 can sweetened condensed milk
3/4 C. fresh lemon juice (about 4 large lemons)
1 lemon rind, grated
In a medium bowl, whip together all ingredients until thick and fluffy. Spread over cooled lemon curd layer. Allow to set up in refrigerator for several hours or over night.
When cooled & set, remove bars from pan (using the parchment paper), set on cutting surface and cut bars into desired size.
Garnish with your favorite berry and/or berry sauce or glaze! Strawberries, raspberries, blueberries, or blackberries would all be amazing with the creamy lemon taste of these bars.
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8. Six Sisters Stuff sharing a Creamy Lemon Bars recipe