Cream cheese lemon bars

You must make these lemon cream cheese bars before citrus season ends!! Beyond delicious 🍋 CRUST * 8 tbsp salted butter room temp * 1/4 cup powdered sugar * 1 tsp vanilla extract * 1 cup flour LEMON FILLING * 4 oz cream cheese room temp * 14 oz sweetened condensed milk * 3 egg yolks room temp * 3/4 cup lemon juice from fresh lemons CRUST 1. Preheat the oven to 350F. line an 8X8 pan with parchment paper. 2. Using beaters or the paddle attachment, cream the butter, vanilla, and powdered sugar until creamy 3. Add the flour, mix until a dough forms. Push the dough into the pan, spreading it out evenly 4. Prick the dough with a fork all over, this will prevent it from forming bubbles 5. Bake for 17-20 minutes or until it is golden brown (it must have color or else 6. it will be soggy) FILLING Using a lemon juicer or your hands, squeeze the lemons until you get 3/4 cup of juice, making sure to strain the seeds. Set aside Using beaters or the whisk attachment, beat the cream cheese and sweetened condensed milk until completely smooth and combined(no lumps) Add in the egg yolks, one at a time beat until fully incorporated add the lemon juice. Beat until fully combined and the mixture looks homogenous Pour the lemon mixture on top of the crust after it’s done baking. Shake it a bit or use a spatula to spread it out evenly Place it back in the oven. Bake for 20-21 minutes or until the filling is just set, it will look slightly wobbly. Do not over bake or else the eggs will curdle. Let cool and then remove from the pan onto a wire rack and refrigerate until cold . .

Unbalanced

% Daily Values based on a 2,000 calorie diet