Description
A gorgeous layered dessert featuring a crisp shortbread crust, a velvety vanilla cheesecake layer, and a tart, vibrant lemon bar topping.
Ingredients
Crust:
3/4 cup butter, chilled
2 cups flour
1/2 cup packed light brown sugar
1/4 tsp. salt
Cheesecake:
8 oz. cream cheese, softened
1/2 cup sugar
1 egg
2 Tbsp. milk
1 Tbsp. lemon juice
1/2 tsp. vanilla
Lemon Layer:
4 large eggs
1 1/2 cups sugar
3/4 cup lemon juice
1/3 cup flour
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly.
2. Cut chilled butter into 2 cups flour, brown sugar, and salt until crumbly; press firmly into the pan and bake for 15 minutes.
3. Beat cream cheese and 1/2 cup sugar together; add 1 egg, milk, 1 Tbsp lemon juice, and vanilla until smooth.
4. Spread the cheesecake batter evenly over the warm, par-baked shortbread crust.
5. Whisk 4 eggs, 1 1/2 cups sugar, 3/4 cup lemon juice, and 1/3 cup flour together until completely smooth.
6. Pour the liquid lemon mixture gently over the unbaked cheese layer and bake at 350°F for 30 to 35 minutes until set.
Notes
Always keep your crust butter ice-cold for the flakiest shortbread base. Wipe your knife blade clean with a hot towel between slicing to get perfect, neat squares.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 310
- Sugar: 32g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 13g
- Protein: 4g