Ingredients:

  • 1 ½ cups (180g) all-purpose flour, plus extra for dusting
  • ½ cup (100g) granulated sugar
  • ¾ cup (1 ½ sticks or 170g) unsalted butter, cold and cut into small cubes
  • ⅛ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 8 ounces (226g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • ½ cup (120ml) fresh lemon juice (from about 3-4 lemons)
  • 2 tablespoons lemon zest (from about 3 lemons)
  • 1 tablespoon all-purpose flour
  • Powdered sugar, for dusting (optional)

Instructions:

  1. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Combine flour, sugar, and salt in a bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the vanilla.
  3. Press the mixture firmly into the bottom of the prepared pan. Prick the crust all over with a fork.
  4. Bake the crust in a preheated oven until lightly golden brown (about 15-20 minutes).
  5. While the crust bakes, beat the softened cream cheese and sugar together until smooth and creamy.
  6. Beat in the eggs one at a time, then stir in the lemon juice, lemon zest, and flour. Mix until just combined.
  7. Pour the cream cheese filling over the partially baked crust.
  8. Bake until the filling is set and the edges are lightly golden (about 20-25 minutes). The center may still jiggle slightly.
  9. Let the bars cool completely in the pan on a wire rack. Then, chill in the refrigerator for at least 30 minutes to firm up.
  10. Use the parchment paper overhang to lift the bars out of the pan. Cut into squares and dust with powdered sugar (if desired).