Lemon Cake Bars With Cream Cheese Icing

Fantastic! The crust was nice, crisp, and buttery- exactly how I love it. And the lemon filling was just right. I took the advice of other reviewers and added the lemon zest.

Also a tip to make sure you get maxiumum juiciness out of your lemons- pop them in the microwave for about 15 seconds. They yield much more juice this way!

First things first, let’s talk about the important stuff here. Lemon. Cream Cheese. Icing.


We’re not saying the bars beneath don’t hold their own, but the sweet and creamy glaze on top is good enough that there’s a significant danger it won’t even make it from the bowl to the bars. It’s just creamy enough but bright with lemon flavor, and it adds an additional kick of sweetness to the cakey bars below. In short, it’s spoon-licking good.

Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!

Now, the bars themselves are not to be ignored. They’re refreshing and light, and yet still moist and buttery. The lemon flavor is bright throughout, backed by a soft and cakey bite. They’re the perfect dessert for a spring or summer gathering, but we find they brighten up a fall or winter day quite well. It’s the kind of dessert that just has a way of putting a smile on your face. Or maybe that’s all dessert? In any case, they don’t disappoint.

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Very lemony, easy, and satisfying! Throw away the boxed stuff and make these!

It’s a simple batter. Simple enough that it takes just a few minutes to come together. The icing is a quick affair too, mixed up while the bars are cooling. Make sure to wait until they’ve cooled completely to ice them, or the icing will get very runny. You can always pop the whole thing in the fridge for a few minutes to set up if you really need to, but don’t leave it to chill too long or the bars will dry out. Happy baking!

These were delicious…and close in flavor to the boxed ones. I used 2/3 cup lemon juice and 1/3 cup flour. The only thing I didn’t like was the thickness of the crust..I think it might be thicker than the filling. Next time I will decrease the crust ingredients to make a thinner crust. Also like other reviewer’s suggestion of a glaze of lemon juice and confectioner’s sugar. I wil ty that next time too. These are so good!


For the bars:
1/2 cup (1 stick) unsalted butter, softened
3/4 cup all-purpose flour
3/4 cup granulated sugar
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