Lemon Bars

15 ingredients
6 steps

Ingredients

  • FOR THE CRUST:
  • 1-1/2 cup Graham Cracker Crumbs
  • 6 Tablespoons Butter, Melted
  • 2 Tablespoons Sugar
  • FOR THE LEMON CURD:
  • 4 Tablespoons Butter
  • 1/2 cups Sugar
  • 3 Large Egg Yolks
  • 1/2 cups Fresh Lemon Juice
  • 1 Lemon, Zested
  • FOR THE CHEESECAKE FILLING:
  • 1/2 cups Sugar
  • 2 packages (8 Oz. Size) Cream Cheese
  • 1 Tablespoon Lemon Juice
  • 2 Large Eggs

Directions

  1. 1
    Preheat oven to 325°F. Spray 9 x 13 inch baking dish with nonstick cooking spray. In small bowl combine graham cracker crumbs, melted butter and sugar. Press evenly into baking dish.
  2. 2
    For the lemon curd, melt butter and allow to cool for 5 minutes. In medium microwavable bowl, combine sugar and egg yolks until smooth. Whisk in lemon juice, lemon zest and melted butter. Microwave in 1-minute intervals, stirring after each minute until mixture is thick enough to coat the back of a spoon. Curd will thicken more as it cools.
  3. 3
    For the cheesecake filling, in stand mixer with paddle attachment, mix sugar and cream cheese until smooth. Turn mixer to low and add lemon juice and egg, one at a time, mixing just until incorporated. Pour cream cheese mixture over graham cracker crust.
  4. 4
    Using lemon curd, make three lines the length of the baking dish going all the way to the edge. Use a shish kabeb stick or chop sticks to make small S's through each line. Don't go too deep as you do not want to disturb the crust. Bake 35-40 minutes or until set in the center.
  5. 5
    Cool completely before slicing. For best results, refrigerate for several hours up to overnight.
  6. 6
    Note: Lemon curd is too thick to get great swirls from. The objective here is get lemon in every bite.

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