🍋 Lemon Cheesecake Bars 🍋
Ingredients
For the Crust:
1 ½ cups all-purpose flour
½ cup granulated sugar
½ teaspoon salt
½ cup unsalted butter, melted
For the Filling:
2 large eggs, at room temperature
14 oz can of sweetened condensed milk
¼ cup freshly squeezed lemon juice (about 2 lemons)
2 tablespoons lemon zest (from about 3 lemons)
1 teaspoon pure vanilla extract
For Garnish:
Powdered sugar, for dusting
Instructions
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal. In a mixing bowl, whisk together the flour, sugar, and salt. Add the melted butter and stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then remove and let it cool slightly while you prepare the filling.
Step 2: Make the Lemon Filling
In a separate bowl, whisk the eggs lightly to break them up. Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Whisk gently but thoroughly to combine, ensuring there are no lumps. The mixture should be smooth and fragrant with a bright citrus aroma.
Step 3: Assemble and Bake
Pour the lemon filling evenly over the partially baked crust. Use a spatula to spread it out smoothly. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggly in the center. Remove from the oven and let it cool completely on a wire rack.
Step 4: Chill and Serve
Once cooled, transfer the pan to the refrigerator and chill for at least 2 hours to allow the bars to firm up. Lift the bars out of the pan using the parchment paper overhang, and cut them into squares. Dust with powdered sugar just before serving for a finishing touch.