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lemon curd bars

Lemon Curd Bars Recipe – Easy Shortbread Cheesecake Dessert

  • Author: David
  • Total Time: 2 hours 30 minutes (includes chilling)
  • Yield: 16 bars 1x

Description

These lemon curd bars feature a buttery shortbread crust, a creamy cheesecake layer, and a bright, homemade lemon curd topping. Perfect for summer gatherings or a treat-yourself moment, they’re easy to make and irresistibly delicious.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract (optional)
  • 8 ounces (226g) cream cheese, softened
  • 1/3 cup (67g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) fresh lemon juice (about 2–3 lemons)
  • 2 tablespoons (16g) lemon zest
  • 1/4 cup (57g) unsalted butter, cut into pieces
  • Pinch of salt
  • Powdered sugar (for dusting, optional)
  • Extra lemon zest or thin lemon slices (optional, for garnish)

Instructions

  1. Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang on two sides. Lightly grease the sides. Preheat oven to 350°F (175°C).
  2. In a large bowl, cream 1 cup softened unsalted butter with 1/2 cup sugar until light and fluffy (about 2-3 minutes). Add 2 cups flour and 1/4 tsp salt. Mix on low until just combined. Press dough evenly into the prepared pan.
  3. Bake the crust for 18-20 minutes, or until the edges are lightly golden. Remove from oven but keep the oven on.
  4. While the crust bakes, beat 8 oz cream cheese until smooth. Add 1/3 cup sugar, 1 egg, 1 tsp lemon zest, and 1 tsp vanilla. Beat until creamy (about 1 minute).
  5. Pour the cheesecake mixture over the hot crust. Smooth evenly with an offset spatula or the back of a spoon.
  6. Return pan to oven and bake for 15-18 minutes, until the cheesecake is set but not browned (center may jiggle slightly).
  7. Let the pan cool on a rack for at least 30 minutes.
  8. In a small saucepan, whisk together 3 eggs, 1 cup sugar, 1/2 cup lemon juice, 2 tbsp lemon zest, and a pinch of salt. Add 1/4 cup butter. Cook over medium-low heat, stirring constantly, until thickened (about 8-10 minutes). Do not let it boil. Strain if needed.
  9. Pour warm lemon curd over the cooled cheesecake layer. Gently spread to the edges.
  10. Refrigerate bars for at least 2 hours (overnight is better) to let the layers firm up.
  11. Use the parchment overhang to lift bars from the pan. Cut into 16 squares, wiping the knife between slices. Dust with powdered sugar and garnish if desired.

Notes

For best results, use fresh lemons for both juice and zest. Don’t overbake the cheesecake layer; a slight jiggle in the center is perfect. Chill thoroughly before slicing for clean layers. Gluten-free and dairy-free adaptations are possible with 1:1 flour blends and plant-based dairy alternatives. Bars can be made ahead and freeze well.

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar (1/16 of recipe)
  • Calories: 220
  • Sugar: 16
  • Sodium: 90
  • Fat: 13
  • Saturated Fat: 8
  • Carbohydrates: 24
  • Protein: 3

Keywords: lemon curd bars, lemon cheesecake bars, shortbread lemon bars, summer dessert, easy lemon bars, picnic dessert, lemon dessert, cheesecake bars, homemade lemon curd, layered bars

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Find it online: https://gurusrecipes.com/lemon-curd-bars-recipe-easy-shortbread-cheesecake-dessert/