Lazy Day Lemon Cream Pie Bars
When you want a sweet treat that’s bright, creamy, and totally fuss-free, these lazy day lemon cream pie bars are the answer.
Equipment
- 8x8-inch baking pan
- Mixing Bowls
- Hand mixer or stand mixer
- Whisk
- Spatula
- Zester or microplane
- Parchment paper
Ingredients
For the Crust
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter softened
- ¼ cup granulated sugar
- ¼ teaspoon salt
For the Cream Cheese Layer
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Lemon Layer
- ½ cup freshly squeezed lemon juice about 2–3 lemons
- Zest of 1 lemon
- ½ cup granulated sugar
- 2 large eggs
- 2 tablespoons all-purpose flour
Instructions
Step 1: Prepare the Pan and Oven
- Preheat your oven to 350°F (175°C).
- Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting later.
- Lightly grease the parchment with butter or nonstick spray to prevent sticking.
- Pro Tip: Using parchment with an overhang makes removing the bars effortless—no crumbling at the edges!
Step 2: Make the Crust
- In a mixing bowl, combine 1 ½ cups flour, ¼ cup sugar, and ¼ teaspoon salt.
- Cut in the ½ cup softened butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Press the mixture evenly into the prepared pan, forming a firm, even layer.
- Bake for 15–18 minutes, until lightly golden around the edges.
- Pro Tip: Don’t overbake—the crust will firm up more as the bars cool.
Step 3: Prepare the Cream Cheese Layer
- In a clean bowl, beat the 8 oz softened cream cheese with ¼ cup sugar and 1 teaspoon vanilla until smooth and creamy.
- Spread this evenly over the slightly cooled crust, smoothing the top with a spatula.
- Pro Tip: Make sure the crust isn’t too hot, or the cream cheese layer can melt and become runny.
Step 4: Make the Lemon Layer
- In a separate bowl, whisk together ½ cup lemon juice, zest of 1 lemon, ½ cup sugar, 2 eggs, and 2 tablespoons flour.
- Whisk continuously until fully combined and smooth.
- Pro Tip: Whisk slowly at first, then increase speed to prevent bubbles and lumps in the lemon layer.
Step 5: Assemble and Bake
- Pour the lemon mixture gently over the cream cheese layer, spreading evenly with a spatula.
- Bake for 20–25 minutes, until the lemon layer is set but slightly jiggly in the center.
- Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before slicing.
- Pro Tip: Chilling is key! It helps the bars hold their shape and makes slicing neat squares easy.
Step 6: Slice and Serve
- Use the parchment overhang to lift the bars out of the pan.
- Slice into 9–12 squares using a sharp knife, wiping the knife clean between cuts for perfect edges.
- Optional: Dust lightly with powdered sugar or garnish with extra lemon zest.
- Pro Tip: For clean slices, chill overnight—this gives the lemon cream pie bars a firmer, creamier texture.
Notes
Nutritional Value (Per Bar — approximate)
- Calories: 210
- Carbohydrates: 26g
- Protein: 3g
- Fat: 11g
- Saturated Fat: 6g
- Sodium: 95mg
- Fiber: 0.5g
- Sugar: 18g
- Vitamin C: 6–10% DV
- Calcium: 2–3% DV