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Lemon Cheesecake Bars

Two delicious layers, one lemony and another cheesecake, with a light and buttery shortbread crust.

Ingredients

Shortbread Crust

  • 1 ½ cups all-purpose flour
  • ½ cup confectioners' sugar
  • ¾ cup butter cubed

Lemon Layer

  • 4 eggs
  • 1 ½ cups white sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon lemon zest
  • ½ cup lemon juice

Cheesecake Layer

  • 2 8 ounce packages cream cheese, softened
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla

Instructions

  1. Preheat the oven to 350 degrees F. Butter a 9x13-inch baking dish.
  2. Combine 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in cold butter with a pastry blender or a knife until mixture resembles coarse crumbs. Press crumbs into the bottom of the prepared baking dish.
  3. Bake until lightly golden brown, about 15 minutes. Remove from oven, and set aside while you work on the fillings.
  4. For the lemon layer, whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon juice, and lemon zest in a bowl. Pour the mixture into prepared crust. For the cheesecake layer, mix cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs and vanilla, then spread gently over lemon mixture. If it looks like they are blending together, don't worry. The layers will separate during baking.
  5. Bake until the filling is set, about 30 minutes.