Creamy Lemon Bars
Just in time for summer, are these extra creamy, extra dreamy, lemon bars. These lemon bars are easily my go to treat for backyard summer barbecues. These bars are perfectly flaky, thanks to a generous portion of butter, a nice tang from the many lemon comments, and just the right amount of sweet to balance the tang. The combination of the shortbread cookie crust, paired with the creamy lemon filling makes for the perfect dessert that is so easy to put together, even my husband could make them!
Melt in your mouth peanut butter goodness
I’m going to be real honest with you, lemon is just not my thing. I have never understood why you would go for something like a lemon bar when chocolate exists in the world! I consistently have people ordering lemon cupcakes and cakes or asking for lemon cake pops. And I’ve just never understood the appeal. Until now…
A few weeks back we were having my parents over for dinner. And like any “need to impress daughter” would, I knew I had to go all out for them. For my dad, that would include anything with lemon. The guy LOVES lemon. I went searching the internet trying to find a recipe that would satisfy his dessert needs along with mine. And alas, there was nothing!
So I thought, well I’m just going to have to make something up myself! AND YOU GUYS! These are the best bars I’ve ever had in my entire life. So good they make you go back for seconds right before bed, even though you know you shouldn’t but how can you resist the dessert of the gods?!
For as good as these bars taste, they are shockingly easy to put together. You make the crust, bake and while it’s baking you make the filling. Then you top the crust, stick it back in the oven and voila! Out pops the most incredible dessert you will ever try. And you have to believe that to be true because I don’t even like lemon! Or I didn’t. And now, well my world has been turned upside down. Have I been wrong about lemon, all these years?! And if I’m wrong about lemon desserts, what else am I wrong about. Because you’re girl likes to be right. All. The. Time.
So while I’m contemplating what life really is, I’ll leave you to go make these creamy lemon bars that are so good they will change your life. Earth shattering good. And promise me when you make these bars, you’ll let me know how much I’ve enhanced your life, k?!!
Love and Brownies,
Kate
The crunch of the Reese’s puffs sets this cookie apart
What You’ll Need For These bars:
You’re not a cheap wine type of gal. Because every time you go down that route, you wake up the next morning with instant regret. Don’t be the “cheap wine” baking girl, splurge on those quality ingredients. Trust me, they really make a difference.
Sugar: Just the good old granulated sugar for this recipe!
Vanilla: I like to use vanilla bean paste. It definitely enhances the flavor and one recipe I recommend using the good stuff for.
Butter: Go ahead and set your butter out ahead of time. You will also want unsalted butter for this one!
Lemon Pudding Mix: This is where the party gets started. Holy cow did this make the dessert so insanely good! You’ll want instant pudding mix
All Purpose Flour: My favorite brand is King Arthur. And it really does make a difference to buy the more expensive one. It’s better quality, which results in a better cookie!
Milk: We use whole in our family, but any kind will do.
Cream Cheese: Make sure it is at room temperature before using! Otherwise you will find clumps in your mix and you seriously don’t want that.
Lemon Juice: The fresh squeezed lemon juice just takes the cake for me. It makes it so light and refreshing.
Lemon Extract: I have found using a more expensive brand makes a difference. The cheaper brands tend to have more alcohol flavoring to them and less essence of what you are wanting.
Lemon Zest: Totally optional but adds another layer of lemon that really enhances the overall flavor!
Creamy Lemon Bars
Ingredients
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup butter at room temperature
- 1/2 cup lemon pudding mix
- 1 1/2 cup all purpose flour
- 1 tablespoon milk
- 8 ounce cream cheese at room temperature
- 1/3 cup fresh lemon juice
- 1 teaspoon lemon extract
- 1 tablespoon lemon zest
- 1/2 cup sugar
Instructions
- Preheat oven to 350° F. Spray an 8x8 inch square baking dish with non-stick cooking spray and set aside.
- In a bowl of a stand mixer (fitted with paddle attachment), beat together butter, sugar, and vanilla for 3 minutes, on medium speed.
- Turn mixer to low speed and slowly add the pudding mix and flour. Add in milk. Turn mixer off when dough comes together.
- Press half of the dough into your baking dish and bake for 20 minutes, or until lightly golden. Place the other half of dough in refrigerator until you're ready to use it.
- Let crust cool completely before adding filling.
- In a bowl of a stand mixer (fitted with paddle attachment), beat together cream cheese, sugar, lemon juice, lemon extract, zest, and sugar on medium speed for 3 minutes, or until smooth and creamy.
- Pour filling over completely cooled crust and smooth out with spatula.
- With remaining crust dough, sprinkle it on top of the filling by crumbling it evenly across filling.
- Bake for 25 minutes, or until top crust is golden brown.
- Let cool for 30 minutes. Enjoy the best lemon dessert your mouth has ever tasted!
