Why make this recipe
Meyer Lemon Cheesecake Bars bring a refreshing twist to the classic cheesecake. These bars are not only creamy and rich, but the Meyer lemons add a unique sweetness and floral flavor that makes them stand out. They are perfect for a special occasion or just a sweet treat at home. Plus, they are easy to make and can be prepared ahead of time, which is always a bonus for busy bakers.
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
- ¼ cup Meyer lemon juice
- 1 ½ tablespoons butter
- 6 oz lemon or vanilla wafer cookies
- 4 tablespoons butter
- 12 ounces full fat cream cheese
- 1/3 cup sour cream
- 2 tablespoons lemon juice
- 2 tablespoons all-purpose flour
- ½ teaspoon vanilla bean paste
- 2 large eggs
- ⅓ – ½ cup lemon curd
Directions:
- Take out cream cheese, eggs, and sour cream at least an hour before baking to bring them to room temperature.
- To make lemon curd, rub lemon zest into granulated sugar, whisk in cornstarch and salt. Add the egg and lemon juice, then cook over low heat until thickened. Whisk in butter and strain through a sieve. Let cool.
- Preheat the oven to 350°F. Butter an 8-inch square baking pan and line it with parchment paper.
- For the crust, pulse cookies in a food processor, mix with melted butter, and press into the bottom of the prepared pan. Bake for 8-10 minutes.
- Lower the oven temperature to 325°F.
- For the cheesecake filling, rub lemon zest with sugar, then mix all filling ingredients, including eggs until smooth.
- Pour filling over the crust and swirl dollops of lemon curd into the batter.
- Bake for 28-33 minutes until set around the edges.
- Cool at room temperature, refrigerate for at least an hour, then slice and serve.
How to serve Meyer Lemon Cheesecake Bars
Serve these cheesecake bars chilled or at room temperature. They are delicious on their own, but you can enhance them with a dollop of whipped cream, fresh berries, or a drizzle of extra lemon curd for added flavor and decoration.
How to store Meyer Lemon Cheesecake Bars
Store any leftover bars in an airtight container in the refrigerator. They will keep well for about 3-4 days. You can also freeze them for longer storage. Just wrap individual bars tightly in plastic wrap and then place them in a freezer-safe container. They should last up to three months in the freezer.
Tips to make Meyer Lemon Cheesecake Bars
- Make sure all your ingredients are room temperature for a smoother batter.
- Don’t skip straining the lemon curd; this step will give you a silky texture.
- Adjust the amount of lemon curd to suit your taste; more will give extra tanginess.
Variation
You can use regular lemons if Meyer lemons are not available. The flavor will be slightly different, as regular lemons tend to be more tart. You can also experiment with different cookie bases for the crust, such as graham crackers or digestive biscuits.
FAQs
Can I use another type of cheese instead of cream cheese?
While cream cheese is best for flavor and texture, you can try mascarpone cheese for a different consistency.
What if I don’t have lemon curd?
You can leave it out, or you can make a simple version quickly at home using lemon juice, sugar, and egg yolks.
How long do these bars need to set before serving?
They should cool at room temperature and then be refrigerated for at least one hour before slicing and serving. For best results, let them chill longer.
Meyer Lemon Cheesecake Bars
Ingredients
Method
- Take out cream cheese, eggs, and sour cream at least an hour before baking to bring them to room temperature.
- To make lemon curd, rub lemon zest into granulated sugar, whisk in cornstarch and salt. Add the egg and lemon juice, then cook over low heat until thickened. Whisk in butter and strain through a sieve. Let cool.
- Preheat the oven to 350°F. Butter an 8-inch square baking pan and line it with parchment paper.
- For the crust, pulse cookies in a food processor, mix with melted butter, and press into the bottom of the prepared pan.
- Bake for 8-10 minutes.
- Lower the oven temperature to 325°F.
- For the cheesecake filling, rub lemon zest with sugar, then mix all filling ingredients, including eggs until smooth.
- Pour filling over the crust and swirl dollops of lemon curd into the batter.
- Bake for 28-33 minutes until set around the edges.
- Cool at room temperature, refrigerate for at least an hour, then slice and serve.
