Here’s a testy and creamy recipe for Lemon Cream Cheese Bars:
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cream Cheese Layer:
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Lemon Layer:
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest (optional, for extra zing)
- 2 large egg yolks
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.
2. Make the Crust:
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
- Bake the crust for 8-10 minutes, then remove from the oven and let it cool slightly.
3. Prepare the Cream Cheese Layer:
- In a large bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
- Spread this cream cheese mixture evenly over the baked crust.
4. Make the Lemon Layer:
- In a separate bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest (if using), and egg yolks until well combined.
- Pour the lemon mixture over the cream cheese layer, spreading it out evenly.
5. Bake:
- Return the dish to the oven and bake for 20-25 minutes, or until the top is set and lightly golden around the edges.
6. Cool and Chill:
- Remove the bars from the oven and let them cool completely. Once cooled, refrigerate for at least 2 hours to allow the layers to set.
7. Serve:
- Slice into squares or bars and serve chilled. You can garnish with a sprinkle of powdered sugar or lemon zest for an extra touch of flavor.
Tips:
- For a more intense lemon flavor, increase the amount of lemon juice and zest.
- Store any leftovers in the fridge for up to 5 days.
Enjoy your tangy and creamy lemon cream cheese bars!