Lemon Sugar Cookie Bars are a delightful dessert that combines a sweet, buttery sugar cookie crust with a tangy lemon cheesecake filling, topped with a crumbly sugar cookie layer. This treat offers a perfect balance of sweet and tart flavors, making it an ideal choice for lemon enthusiasts.
For the Sugar Cookie Crust:
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup butter, at room temperature
2 cups all-purpose flour
For the Lemon Cheesecake Filling:
8 ounces cream cheese, at room temperature
1/4 cup lemon juice
2 tablespoons lemon zest, divided
1/2 cup sugar
1. Prepare the Crust:
Preheat your oven to 350°F (175°C).
Line an 8x8 or 9x9 inch square baking dish with foil and spray it liberally with non-stick cooking spray.
In a bowl of a stand mixer using the paddle attachment, or in a large bowl with a hand mixer, beat together the butter, sugar, and vanilla on medium speed for 2 minutes.
Turn the mixer to low and slowly add the flour (1/2 cup at a time), mixing just until the dough comes together.
Press half of the dough into the prepared pan and bake for 25-30 minutes, until lightly golden brown.
Allow the crust to cool completely before adding the filling. Store the remaining sugar cookie dough in a bowl in the refrigerator until ready to use.
2. Prepare the Filling:
In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl with a hand mixer, beat together the cream cheese, sugar, lemon juice, and 1 tablespoon of the lemon zest until smooth and creamy.
Pour the filling over the cooled crust.
Top the filling with the remaining sugar cookie dough by crumbling it evenly over the top.
Bake in the preheated oven for 30 minutes, until the cookie crumble is light golden in color.
Top with the remaining lemon zest as desired.
This recipe yields approximately 9 servings. Nutritional values may vary depending on ingredient brands and portion sizes. For a precise breakdown, use a nutritional calculator or app.