why make this recipe
Meyer Lemon Cheesecake Bars are a delightful treat that perfectly balance the bright, zesty flavor of Meyer lemons with the richness of cheesecake. They offer a refreshing twist on the traditional cheesecake, making them a wonderful dessert for any occasion. Whether you’re hosting a gathering or simply treating yourself, these bars are sure to impress with their creamy texture and vibrant flavor. Plus, they are easy to make and can be prepared ahead of time.
how to make Meyer Lemon Cheesecake Bars
Ingredients :
- 1/3 cup granulated sugar
- 1 tablespoon finely grated lemon zest
- 1 teaspoon cornstarch
- Pinch fine sea salt
- 1 large egg (at room temperature)
- ¼ cup Meyer lemon juice (freshly squeezed)
- 1 ½ tablespoons butter (salted or unsalted)
- 6 oz lemon or vanilla wafer cookies (finely ground)
- 4 tablespoons butter (melted)
- 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
- ½ teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
- 2 large eggs (at room temperature)
- ⅓ – ½ cup lemon curd
Directions :
- Take out your cream cheese, eggs, and sour cream at least an hour before baking; these ingredients must be at room temperature to avoid lumps in your batter.
- To make lemon curd, start by rubbing lemon zest into granulated sugar to release the flavorful oils. Then, whisk in cornstarch and salt until mixed well. Add the egg and whisk until smooth. Next, mix in the lemon juice. Place the saucepan over low heat, whisking regularly until the mixture thickens. Remove from heat and whisk in the butter until melted. Strain to remove the zest and any bits of cooked egg, then let it cool.
- Preheat your oven to 350°F and butter an 8-inch square baking pan, lining it with parchment paper.
- For the crust, pulse the cookies in a food processor until finely ground. Mix with melted butter, then press the mixture into the bottom of the pan. Bake for 8-10 minutes.
- Reduce the oven temperature to 325°F.
- For the cheesecake filling, rub lemon zest with sugar until fragrant. Add cream cheese, sour cream, flour, lemon juice, and vanilla to a food processor and blend until smooth. Next, add the eggs and pulse to combine, being careful not to overmix.
- Pour the batter into the crust, dollop with lemon curd, and swirl it gently with a toothpick.
- Bake for 28-33 minutes until the edges are set but the center is slightly jiggly. Allow it to cool to room temperature, then refrigerate for at least an hour.
- Slice into squares and serve. You can keep them in an airtight container in the refrigerator for up to 5 days or freeze for up to a month.
how to serve Meyer Lemon Cheesecake Bars
Meyer Lemon Cheesecake Bars are delightful when served chilled. Cut them into neat squares and place them on a pretty platter. You can garnish with a dollop of whipped cream or a sprinkle of fresh lemon zest for added flair. They make a refreshing dessert after a meal or a sweet treat for a snack.
how to store Meyer Lemon Cheesecake Bars
To keep your Meyer Lemon Cheesecake Bars fresh, store them in an airtight container in the refrigerator. They will stay good for up to 5 days. If you want to keep them longer, you can freeze them for up to a month. Just make sure to wrap the bars well in plastic wrap before placing them in a freezer-safe container.
tips to make Meyer Lemon Cheesecake Bars
- Make sure all your ingredients are at room temperature to ensure a smooth batter.
- Don’t rush the cooling and chilling times as they help set the bars perfectly.
- Feel free to adjust the amount of lemon curd on top according to your taste for added sweetness or tartness.
variation
You can try using regular lemons instead of Meyer lemons for a more traditional lemon flavor. Another variation is to mix in some fresh berries, like blueberries or raspberries, to add a fruity twist to your cheesecake bars.
FAQs
Q: Can I make these bars ahead of time?
A: Yes, you can make Meyer Lemon Cheesecake Bars a day or two in advance. Just store them in the fridge until you are ready to serve.
Q: Can I use low-fat cream cheese?
A: While you can use low-fat cream cheese, it may affect the creaminess and texture of the cheesecake. Full-fat cream cheese gives the best results.
Q: What can I do if I don’t have Meyer lemons?
A: If Meyer lemons are not available, regular lemons can be used instead. You may want to adjust the sugar slightly since regular lemons tend to be more tart.
Meyer Lemon Cheesecake Bars
Ingredients
Method
- Take out your cream cheese, eggs, and sour cream at least an hour before baking; these ingredients must be at room temperature to avoid lumps in your batter.
- To make lemon curd, start by rubbing lemon zest into granulated sugar to release the flavorful oils. Then, whisk in cornstarch and salt until mixed well.
- Add the egg and whisk until smooth, then mix in the lemon juice. Place the saucepan over low heat, whisking regularly until the mixture thickens.
- Remove from heat and whisk in the butter until melted. Strain to remove the zest and any bits of cooked egg, then let it cool.
- Preheat your oven to 350°F and butter an 8-inch square baking pan, lining it with parchment paper.
- For the crust, pulse the cookies in a food processor until finely ground.
- Mix with melted butter, then press the mixture into the bottom of the pan. Bake for 8-10 minutes.
- Reduce the oven temperature to 325°F.
- For the cheesecake filling, rub lemon zest with sugar until fragrant.
- Add cream cheese, sour cream, flour, lemon juice, and vanilla to a food processor and blend until smooth.
- Next, add the eggs and pulse to combine, being careful not to overmix.
- Pour the batter into the crust, dollop with lemon curd, and swirl it gently with a toothpick.
- Bake for 28-33 minutes until the edges are set but the center is slightly jiggly.
- Allow it to cool to room temperature, then refrigerate for at least an hour.
- Slice into squares and serve. Garnish with whipped cream or fresh lemon zest if desired.
