Lemon bars are a delightful dessert that perfectly balances the tangy and zesty flavors of lemon with a rich and buttery shortbread crust. These sweet and tart treats have become a beloved classic in many dessert menus and are particularly popular during spring and summer.

The history of lemon bars is not well-documented, but it is believed that they evolved from traditional lemon tarts, which have a long history dating back to medieval times. Lemon tarts were enjoyed by European nobility and gradually became more accessible to the general population. Over time, the recipe was adapted to include a shortbread crust, creating the delectable lemon bars we know and love today.

The combination of the crumbly shortbread crust and the tangy lemon filling has made lemon bars a favorite dessert for various occasions, from casual gatherings to elegant events. These treats are known for their refreshing taste and bright appearance, making them a delightful addition to any dessert spread.

INGREDIENTS

Shortbread Layer:

• 1 1/2 cups (213g) all-purpose flour
• 1/2 cup (68g) powdered sugar
• 1/4 tsp salt
• 3/4 cup (6 oz) unsalted butter, cold and diced into small cubes

Lemon Layer:

• 1 1/2 cups (330g) granulated sugar
• 1 tbsp all-purpose flour
• 1 1/2 tbsp lemon zest
• 1/2 cup (4.6 oz) lemon juice
• 4 large eggs

Cheesecake Layer:

• 2 (8 oz) packages cream cheese, softened well (but not melted)
• 3/4 cup (165g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup (2 oz) sour cream

Sour Cream Layer:

• 1 cup (8 oz) sour cream
• 4 Tbsp (34g) powdered sugar

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Butter a 13 by 9-inch baking dish and set it aside.

Shortbread Layer:

1. In a mixing bowl, whisk together the flour, powdered sugar, and salt.
2. Using a pastry cutter or fork, cut the cold, diced butter into the flour mixture until it resembles coarse meal.
3. Pour the mixture into the prepared baking dish and spread and pat it into an even layer.
4. Bake the shortbread crust in the preheated oven until it is set and slightly golden, which should take about 15 to 18 minutes. Once baked, set it aside to cool slightly.

Lemon Layer:

1. In a mixing bowl, whisk together the granulated sugar and flour.
2. Add the lemon zest, lemon juice, and eggs to the sugar mixture and whisk until well blended. Set aside.

Cheesecake Layer:

1. In a separate mixing bowl, using an electric hand mixer set on low speed, cream together the softened cream cheese and granulated sugar until smooth, which should take about 30 seconds.
2. Mix in the eggs, one at a time, adding the vanilla extract with the second egg.
3. Mix in the 1/4 cup of sour cream.
4. Tap the bowl against the countertop about 10 times to release any large air bubbles.
5. Pour the lemon filling over the pre-baked shortbread crust, then evenly pour the cheesecake filling over the lemon layer.
6. Gently spread the cheesecake filling into an even layer.
7. Bake the lemon bars in the preheated oven until the filling only jiggles slightly, which should take about 29 to 33 minutes.
8. Remove the lemon bars from the oven and allow them to cool at room temperature for about 45 minutes. Then, transfer the baking dish to the refrigerator and chill the bars for at least 2 hours to set.

Sour Cream Layer:

1. In a small mixing bowl, whisk together the sour cream and powdered sugar.
2. Spread the sour cream mixture into an even layer over the chilled lemon bars.
3. Cut the lemon bars into squares and store them in an airtight container in the refrigerator.

Enjoy these delicious Lemon Bars as a delightful and refreshing treat, perfect for any occasion, and sure to brighten your day with their vibrant lemon flavor and luscious layers!