These are velvety, tangy, and perfectly balanced between sweet and tart, with a buttery shortbread crust that melts in your mouth. Think classic lemon bars — but with a creamy twist (thanks to a touch of cream cheese or condensed milk).Here’s a rich, foolproof recipe 👇
🍋 Creamy Lemon Bars
🍽️ Yield:
16 squares
⏱️ Time:
Prep: 20 min | Bake: 35–40 min | Chill: 2 hrs | Total: ~3 hrs
Ingredients
For the buttery crust:
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1 cup (2 sticks) unsalted butter, softened
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½ cup granulated sugar
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2 cups all-purpose flour
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¼ tsp salt
For the creamy lemon filling:
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1 can (14 oz) sweetened condensed milk
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½ cup cream cheese, softened (about 4 oz)
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4 large egg yolks
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¾ cup fresh lemon juice (about 3–4 lemons)
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1 Tbsp lemon zest
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1 tsp vanilla extract
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2 Tbsp flour (helps thicken)
For garnish:
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Powdered sugar for dusting
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Thin lemon slices or zest curls (optional)
👩🍳 Instructions
1. Prepare the crust
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Preheat oven to 350°F (175°C).
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Line a 9×13-inch baking pan with parchment paper (leave some overhang for easy removal).
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In a bowl, cream together butter and sugar until smooth.
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Add flour and salt, mixing until a crumbly dough forms.
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Press the dough evenly into the bottom of the pan.
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Bake for 18–20 minutes, until lightly golden.
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Set aside to cool slightly while preparing the filling.
2. Make the creamy lemon filling
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In a large mixing bowl, beat cream cheese until smooth.
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Add sweetened condensed milk, egg yolks, lemon juice, lemon zest, vanilla, and flour.
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Whisk until smooth and creamy (no lumps).
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Pour the lemon mixture over the baked crust and spread evenly.
3. Bake
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Bake for 18–22 minutes, until the center is just set and no longer jiggles when gently shaken.
4. Cool & chill
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Cool to room temperature.
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Refrigerate for at least 2 hours, or until fully chilled and set.
5. Slice & serve
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Dust generously with powdered sugar before slicing into bars.
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Keep refrigerated until ready to serve — they’re even better the next day!
💡 Tips & Variations
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For extra tang, add a bit more lemon zest or a spoon of lemon curd to the filling.
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Want it super creamy? Swap half the condensed milk for heavy cream and add another tablespoon of flour.
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Add a graham cracker base instead of shortbread for a fun twist.
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Store covered in the fridge up to 5 days, or freeze for up to 3 months.
Would you like me to give you a lemon cream cheese crumble bar version next? (It’s layered with streusel topping — totally bakery-style!)
