Recipe: Lemon cheesecake bars

Recipe: Lemon cheesecake bars

Recipe: Lemon cheesecake bars Author: Style At Home


Recipe: Lemon cheesecake bars

A middle cream cheese layer makes these a change – for the better – from the usual lemon squares.


  • 4 eggs
  • 1 1/4 cups granulated sugar
  • 2 tbsp finely grated lemon rind
  • 1/2 cup lemon juice
  • 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tbsp icing sugar    



  • 1 pkg (8 oz/250 g) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg


  • 30 lemon social tea cookies
  • 1/2 cup butter, melted



1 Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease; set aside.

2 BASE: In food processor, whirl cookies to make 2 cups (500 mL) crumbs; pulse in butter until moistened. Press into prepared pan. Bake in centre of 325°F (160°C) oven until firm, about 12 minutes. Let cool in pan on rack.

3 CHEESECAKE LAYER: In bowl, beat cream cheese with sugar until smooth; beat in egg. Spread over base; set aside.

4 In bowl, beat eggs with sugar until thickened. Beat in lemon rind and juice, flour and baking powder until smooth; pour over cheesecake layer. Bake in centre of 325°F (160°C) oven until edges are set and lightly browned, about 35 minutes. Let cool in pan on rack. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days or overwrap in heavy-duty foil and freeze for up to 1 month.) Cut into bars; dust with icing sugar.

Cut Neat Bars and Squares

  • Let bars cool completely before cutting.
  • Lift uncut bars out of pan using parchment paper liner as handles.
  • Place on cutting board.
  • With long knife, trim off edges to neaten up.
  • A ruler is helpful so all pieces are the same size. 
  • For 13- x 9-inch (3.5 L) metal cake pan, cut crosswise into quarters. Cut each quarter in half lengthwise, then cut crosswise into fifths to make 10 squares.
  • Keep a wet, wrung-out cloth handy to wipe knife clean between cuts.


Makes 60 bars.  

PER BAR: about 71 cal, 1 g pro, 4 g total fat (2 g sat. fat), 9 g carb, 0 g fibre, 24 mg chol, 33 mg sodium. % RDI: 1% calcium, 1% iron, 4% vit A, 2% vit C, 2% folate.


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canadianlivingbakingbook.jpg Excerpted from The Complete Canadian Living Baking Book by Elizabeth Baird & The Canadian Living Test Kitchen. Copyright © 2008. Excerpted by permission of Transcontinental Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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Recipe: Lemon cheesecake bars