Lemon Cheesecake Bars with Lemon Curd
About These Lemon Cheesecake Bars with Lemon Curd
I have been a lemon girly my entire life—lemon jolly ranchers, lemon heads, lemon bars, lemonade… anything lemon. With the sun finally warming up the Midwest and tulips popping up, it felt like the internet needed a bright, happy lemon moment.
Instead of a classic graham cracker crust, I chose a buttery shortbread base. It’s thick, dense, and the perfect contrast to the creamy cheesecake layer. Once chilled, the texture is incredible.
The cheesecake layer is silky smooth with a big lemon punch, and the fresh lemon curd on top cuts through the richness beautifully. These bars are decadent, bright, and genuinely irresistible.
Why You’ll Love This
A thick, buttery shortbread crust
Extra-lemony cheesecake layer
Fresh homemade lemon curd (no artificial flavor)
Perfect for parties, holidays, baby showers, and summer cookouts
Easy to slice, serve, and transport
Ingredients You’ll Need
Flour, sugar, butter, cream cheese, eggs, vanilla, fresh lemons for zest + juice, and simple pantry staples to make the lemon curd.
How to Make
Make and bake the shortbread crust. Beat the cheesecake layer, pour over the crust, and bake until just set. Chill completely. Cook the lemon curd until thickened, chill, then spread over the bars. Slice and enjoy.
Tips for Success
Press the crust firmly for a sturdier bar.
Use room-temperature cream cheese for a smooth batter.
Don’t over-bake—slight jiggle is perfect.
Chill completely before adding lemon curd.
Use fresh lemon juice only (never bottled!).
Frequently Asked Questions
Can I make these ahead?
Yes—make up to 24 hours in advance and refrigerate.
Can I use store-bought lemon curd?
Yes, but homemade tastes fresher and brighter.
Can these be frozen?
Freeze without the lemon curd; add the curd after thawing.
What if my lemon curd doesn’t thicken?
Keep cooking while stirring—curd thickens at 170–180°F.
What to Serve With
Fresh berries, whipped cream, iced tea, coffee, or a summer brunch spread.
More Recipes You’ll Love
Lemon Cheesecake Bars with Lemon Curd
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup salted butter, melted
- 2 teaspoons vanilla extract
- 32 oz cream cheese (4 packages), softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 2/3 cup lemon juice (about 2-3 large lemons)
- 1 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice (about 2 large lemons)
- 4 large eggs
- 1/2 cup (1 stick) salted butter, cut into small cubes
Instructions
- Preheat the oven to 350°F. Grease or line an 9 x 13 inch baking pan with parchment paper.
- In a mixing bowl, combine the flour, sugar, vanilla and melted butter. Mix until a ball forms and dough is completely mixed.
- Press the dough evenly into the bottom of the prepared baking pan.
- Bake the crust in the preheated oven for 20-30 minutes, or until edges are lightly golden brown. Remove from the oven and let it cool slightly.
- In another mixing bowl, beat the softened cream cheese, lemon juice, lemon zest, vanilla and granulated sugar together until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Pour the cream cheese mixture over the cooled shortbread crust, spreading it out evenly.
- Place the pan back in the oven and bake for 25-35 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let it cool completely in the pan. Then refrigerate for at least 2 hours or until completely chilled.
- In a medium heat-resistant glass bowl, whisk together the granulated sugar and eggs until well incorporated. Gradually pour in the freshly squeezed lemon juice while whisking continuously to combine.
- Place the bowl over a medium saucepan with 2 inches of water over medium heat (or just use a double broiler). Add the cubed butter, stirring constantly with a whisk or spatula. Continue to cook and stir the mixture until it thickens and coats the back of the spoon or spatula, about 5-7 minutes. Do not let it boil.
- Once the lemon curd has thickened, remove the saucepan from the heat.
- Let the lemon curd cool slightly before transferring it to a jar or container. Cover the lemon curd with plastic wrap, ensuring the wrap touches the surface of the curd to prevent a skin from forming.
- Refrigerate the lemon curd for at least 2 hours, or until completely chilled and set.
- Pour over chilled lemon cheesecake bars and enjoy!
