These Zesty Lemon Cream Bars are a delightful treat, combining a buttery crust with a tangy lemon filling, perfect for any occasion.
Preheat your oven to 350°F (175°C) and line an 8-inch square baking dish with foil, leaving some overhang for easy removal later.
The foil overhang acts as handles, making it easier to lift out the bars after baking.
In a mixing bowl, combine the flour and brown sugar for the crust.
Mix thoroughly to ensure even sweetness in the crust.
Cut in the cold butter using a pastry blender until the mixture resembles coarse crumbs.
Cold butter ensures a flaky texture for the crust.
Press the crust mixture firmly into the bottom of the prepared pan.
Use the back of a spoon or a flat-bottomed glass to press evenly.
Bake the crust in the preheated oven for 15 minutes, then set aside to cool slightly.
Pre-baking the crust prevents it from becoming soggy when the filling is added.
In another mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
Ensure the cream cheese is at room temperature for a smoother mixture.
Add the eggs and flour to the cream cheese mixture, beating until well combined.
Add the eggs one at a time for better incorporation.
Mix in the lemon zest, lemon juice, and baking powder until fully blended.
Fresh lemon juice and zest provide the best flavor.
Pour the filling over the pre-baked crust, spreading it evenly.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 25-28 minutes, or until the center is set.
The bars are done when the center no longer jiggles when gently shaken.
Allow the bars to cool completely, then refrigerate for at least 2 hours or overnight.
Chilling the bars makes them easier to cut and enhances the flavor.
Before serving, sprinkle with powdered sugar and cut into squares.
Use a sharp knife for clean cuts, wiping it between slices.
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