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Meyer Lemon Cheesecake Bars Recipe

Meyer Lemon Cheesecake Bars Recipe
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★★★★★

4.8 from 17 reviews

These Meyer Lemon Cheesecake Bars offer a delightful balance of tart lemon flavor and creamy cheesecake texture, set on a crisp lemon wafer cookie crust. Perfectly swirled with homemade Meyer lemon curd, they make a refreshing dessert ideal for spring and summer gatherings or anytime you crave a bright, luscious treat.

Ingredients

Scale

For Meyer Lemon Curd

  • 1/3 cup granulated sugar
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon cornstarch
  • Pinch fine sea salt (omit if using salted butter)
  • 1 large egg (at room temperature)
  • 1/4 cup Meyer lemon juice (freshly squeezed, from 1–2 juicy lemons)
  • 1 1/2 tablespoons butter (salted or unsalted)

For Crust

  • 6 oz lemon or vanilla wafer cookies (finely ground)
  • 4 tablespoons butter (melted)

For Cheesecake Filling

  • 1/3 cup granulated sugar
  • 2 tablespoons finely grated lemon zest
  • 12 ounces full fat cream cheese (at room temperature)
  • 1/3 cup sour cream (at room temperature)
  • 2 tablespoons lemon juice
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
  • Pinch fine sea salt
  • 2 large eggs (at room temperature)
  • 1/3 – 1/2 cup lemon curd (homemade or store-bought)

Instructions

  1. Prepare Ingredients: Remove cream cheese, eggs, and sour cream from the refrigerator at least one hour before beginning to ensure they reach room temperature, which is essential for a smooth batter without lumps.
  2. Make Lemon Curd: In a medium heavy-bottomed saucepan, rub the lemon zest into the granulated sugar to release essential oils. Whisk in cornstarch and salt until evenly mixed. Add the egg and mix until smooth and pasty, then stir in the fresh lemon juice.
  3. Cook Lemon Curd: Place the saucepan over low heat, whisking regularly until the mixture thickens sufficiently—reaching 170ºF—so that when you swipe the spatula, the line holds for 3-5 seconds. Remove from heat, then whisk in butter until fully melted and incorporated.
  4. Strain Lemon Curd and Cool: Strain the curd through a fine mesh sieve to eliminate zest and any cooked egg bits. Allow it to cool to room temperature, or refrigerate and then let warm before swirling into cheesecake batter.
  5. Preheat and Prepare Pan: Preheat oven to 350°F. Butter an 8-inch square baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
  6. Make Crust: Pulse lemon or vanilla wafer cookies in a food processor until finely ground. Add melted butter and pulse or stir to evenly moisten. Press this mixture firmly into the bottom of the prepared pan. Bake for 8 to 10 minutes until set, then remove from oven.
  7. Adjust Oven Temperature: Reduce oven temperature to 325°F in preparation for baking the cheesecake filling.
  8. Prepare Cheesecake Filling: In a bowl, rub lemon zest into granulated sugar to release aroma. Transfer to a food processor or stand mixer bowl along with cream cheese, sour cream, flour, lemon juice, and vanilla. Pulse until smooth, scrape sides, then pulse again.
  9. Add Eggs and Combine: Add eggs and pulse just enough to mix evenly, scraping the sides to incorporate all ingredients while avoiding overmixing to prevent excess air incorporation.
  10. Assemble Bars: Pour cheesecake batter over the warm crust, spreading evenly. Drop dollops of lemon curd on top and gently swirl with a toothpick or skewer, taking care not to drag through to the crust.
  11. Bake Cheesecake Bars: Bake for 28 to 33 minutes until edges are set and center is slightly jiggly but not liquid. Place on a wire rack to cool to room temperature.
  12. Chill and Slice: Cover lightly and refrigerate bars for at least 1-2 hours or overnight. Use parchment overhang to lift bars out of pan. Slice into 16 pieces (2-inch squares), warming and wiping the knife between cuts for clean slices.
  13. Serve and Store: Serve chilled or at room temperature. Store leftover bars in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.

Notes

  • Room temperature dairy and eggs ensure smooth batter without lumps.
  • Do not overmix cheesecake batter to avoid cracking and air bubbles.
  • Use a warm knife wiped clean between cuts for neat bars.
  • You can prepare lemon curd ahead and refrigerate; bring to room temperature before swirling.
  • For a gluten-free version, use gluten-free lemon wafer cookies and flour substitute.
  • Bars can be frozen for longer storage; thaw in refrigerator before serving.

Nutrition

Keywords: Meyer lemon cheesecake bars, lemon dessert bars, lemon curd cheesecake, lemon wafer crust, spring dessert

Find it online: https://thefoodrecipe.com/meyer-lemon-cheesecake-bars-recipe/