These easy lemon bars have a sweet sugar cookie crust topped with a tangy lemon cheesecake filling and then topped with more sugar cookie crumble. The perfect balance of sweet and tangy.
This post was first published on August 30, 2016 – the recipe is the same but we have slightly updated photos AND added a video which you can check out below!Â
Last Saturday was my 31st birthday, and it was also national lemon bar day!! Except that it wasn’t, and I just made that up. The lemon bar part, it was in fact my birthday.
I spend all kinds of time conversing with people (I almost used the word conversating there only to find out that it isn’t actually a word, and that means I have probably been embarrassing myself all the time, but it’s cool). Anyway, I chat with people about what exactly they’d like to see on the blog. Some people want healthy things, some people want all of the chocolate. A couple of weeks ago it was all about my son and his big day and his favorite ORANGE BROWNIES.
But, for my birthday I’m just a small town girl living in a lemon world. So I “conversated” with myself and came up with these lemon sugar cookie bars…..
Happy birthday to me! No, I didn’t actually talk to myself.
Completely off the topic of lemon anything here, but I’d like to have a wee little chat about this whole Instagram story newfangled contraption. Is anyone using this? I’m attempting to use this. It only took me about a week to realize it’s just Snapchat on Instagram.
The first time I tried to use it I think I meant to take a picture, but did video instead. This lead me to sit and ponder if my new age of 31 has left me completely inept when it comes to all of the new apps, and the new things they do, and hashtags, and ok so, I’m not that old, but I am electronically disadvantaged, if you will.
Lucky me, I have an eleven (going on 25) year old that rushes to my rescue and shows me how to use the new Instagram story, because we can’t have mom looking like a crazy person. She only made fun of me just a little. Bless her heart.
Now, let’s get to talking….”conversating” about those lemon sugar cookie bar cheesecake things.
First things first, a couple of tips for you guys/ladies/human beings that take the time to read my blog.
1. Keep your extra sugar cookie crust in a bowl in the refrigerator until you are ready to use it. Don’t press it down in the bowl. You want it to be all willy nilly, that’s where the crumble on top comes from.
2. Please let your crust cool all the way before you add your lemon filling. I know, waiting is hard, but I appreciate you and the fact that you know if you do not let your crust cool, you will end up with a runny curdled mess.
These lemon bars were everything I could have dreamed of and then some on my birthday. I don’t need a present. I need sweet sugar cookie crust, topped with silky smooth lemon cheesecake filling, and then more soft sugar cookie crumbled on top.
These are really one of the most satisfying desserts I have ever had the pleasure of sinking my teeth into.
I did have a hard time naming them, let me be honest. They just aren’t traditional lemon bars, and they deserve a special name!
Here I sat, jotting down names. Doodling them on paper with hearts, like I was in 7th grade and had a crush on them.
Lemon sugar cookie bars?
Lemon cheesecake bars?
Lemon cheesecake sugar cookie bars?
I do have a crush on these. They’re that good. I hope you enjoy the lemony goodness as much as I did.
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Printable recipe for you below.
Lemon Sugar Cookie Bars
Ingredients
Sugar Cookie Crust:
- 1 Cup granulated sugar
- 1 Teaspoon vanilla extract
- 1 Cup butter at room temperature
- 2 Cups all purpose flour
Lemon Cheesecake:
- 8 Ounces cream cheese at room temperature
- 1/4 Cup lemon juice
- 2 Tablespoons lemon zest divided
- 1/2 Cup sugar
Instructions
- For the bars:
- Preheat the oven to 350 degrees.
- Line an 8x8 or 9x9 inch square baking dish with foil and spray liberally with non stick cooking spray.
- In bowl of stand mixer using paddle attachment, or large bowl with hand mixer, beat together the butter, sugar, and vanilla on medium speed for 2 minutes.
- Turn mixer to low and slowly add the flour (1/2 cup at a time) and mix just until dough comes together.
- Press half of the dough into prepared pan and bake for 25-30 minutes, until lightly golden brown.
- Cool completely before filling.
- Store remaining sugar cookie dough in a bowl in the refrigerator until ready to use.
- For the Filling:
- In bowl of stand mixer fitted with paddle attachment, or medium bowl with a hand mixer beat together the cream cheese, sugar, lemon juice, and 1 Tbsp. of the lemon zest until smooth and creamy.
- Pour filling over cooled crust.
- Top filling with the remaining sugar cookie dough by simply crumbling it evenly over the top.
- Bake in preheated oven for 30 minutes, until cookie crumble is light golden in color.
- Top with remaining lemon zest as desired.
Does this hold up OK without any eggs in the cheesecake portion
Shannon, I misread your comment the first time I responded. I apologize! Yes, this holds up perfectly well without the addition of eggs. This is one of my “tried and true” original recipes that I’ve been making without eggs for years! Hope you enjoy them 🙂
I made these today and noticed the recipe didn’t include eggs (unless my eyes just can’t find it). Thought it was odd, and sure enough the filling didn’t”set”. From your response it looks like they just were omitted when transcribing the recipe. Even with the runny filling, they still got rave reviews! But definitely use the eggs- they will set much nicer!
This recipe does not include eggs, and it is not a typo. It’s the most popular recipe on my blog by far. I’ve never had an issue with the filling setting up correctly, but I am sorry that you did. What’s great about not using eggs, is the cheesecake is much less likely to crack! There are a variety of reasons that these might not have set up for you. My best guess is that it was slightly under-baked due to differences in oven temperature, or, that they didn’t get a chance to cool long enough and actually “set up” before slicing. I’m glad you tried the recipe, and I hope you try it again! 🙂
Delicious! I forgot to add cookie topping until
Baking was over. So I just baked it on a cookie sheet
And sprinkled it on top!
So glad you liked the lemon bars, Kay! 🙂
So the cookie crumble that you put on top of the Cheesecake is raw cookie dough, is that correct?
Yes, it’s the other half of the cookie dough that doesn’t go on the bottom of the pan.
I would like to make these about one week ahead. Can they be frozen?
Hi Barbara, I’ve never tired freezing these, so without further testing it’s hard for me to say yes or no. I’d say use your best judgement. You can always make them ahead and store in the refrigerator for several days.
Yup! The freeze and thaw beautifully. 🙂
Is the sugar at the end of the ingredients granulated or powdered?
It’s granulated sugar. 🙂
Do these need to be refrigerated after baked? I’m thinking of making them for a bake sale, but not if they need to be refrigerated…
Thanks in advance! Looks soooo yummy!
Hi, Stephanie! They do not need to be refrigerated after baking. If you are going to be somewhere warm, then you might consider chilling them first, or keeping them in a cooler. Hope you enjoy them!
Do I double this for a 9×13 pan? Thank you, can’t wait to try it!
Hi, Debbie! Yes, you would need to double the recipe for 9×13 pan. Enjoy! 🙂
How’s long would you bake it, if doubled?
If you are going to double this use a 9×13 inch pan. Go ahead and cook the crust for 30 minutes, and then check to see if it’s done. If it isn’t, check it every 5 minutes from that point on. Use the same process when baking after the crust is filled.
I made this in a 9X13 (1/4) sheetpan and I doubled the recipe and had extra cookie dough even after loading the top. I wrapped it up to save in case I get a cookie craving. I know in my gas oven it took longer than 30 minutes for both bakes. They are delish! I could not resist trying them while warm…lol
They are REALLY hard to stay out of!! So glad you liked them, Susan 🙂
Making these today for a BBQ and will double…wish me luck ?
Wonderful recipe! My family loved them!!!
Awesome! Thanks Michelle!
Fabulous recipe, will be a regular at our house.
Hi Leeanne! Thank you for stopping by to let me know that you enjoyed these! 🙂
Finally made these this evening. They are absolutely amazing!!!!! My kids, even my 4 year old who doesn’t like to try “gooey” things… loved them!!! I will make these any time I ever crave a lemon bar, cake or anything lemon flavored. Thank you so much for posting this recipe!!! They were a hit!!
Tiffany, so happy that you and your kids enjoyed these. They’re definitely my absolute favorite! 🙂
Do i store these in the fridge? Will the cookie get hard?
Have you ever tried these in muffin or mini muffin pans for individual serving cheesecakes? Just wondering if there is a cook time difference and/or if they turned out ok 🙂
Hi, Sheralyn! I haven’t tried these as individual cheesecakes, but it sounds great! If you decide to try, let me know how it turns out 🙂
Hi Nicole
I was wondering if you can make these a head of time, and freeze them?
Hi, Darlene! I have never frozen these bars before, so without further recipe testing it’s difficult for me to give an accurate answer to that question. If you try freezing them, please let us know your results 🙂
I tried them as individual servings with regular cupcake liners and it worked perfectly! I reduced the crust baking time to 25 minutes. Then the filling I started with 25 minutes but they didn’t look quite done so put them in for another 5. Made 12 but just barely with the amount of filling.
I was just wondering how they would turn out made this way. Did you top with a buttercream frosting?