Lemon Cream Cheese Bars

Lemon Cream Cheese Bars



  • 1 cup MAYA All-Purpose Flour
  • cup ¼ confectioner’s sugar
  • cup ½ unsalted butter chilled and cut into cubes

Cream Cheese Filling:

  • 1 packet unflavored gelatin
  • 2 tablespoons water
  • 1 cup cream cheese softened
  • cup ½ white sugar
  • 1 cup heavy cream
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon extract


  • Preheat oven to 350°F/177°C. Place liners on a 12-hole individual square pan. Set aside.
  • In a bowl, stir together flour and sugar. Cut in butter cubes using a fork or a pastry blender. Mix until it has a coarse and crumbly texture but compact once pressed together.
  • Divide the crust among the 12 holes and press to the bottom of each liner. Bake for 20-25 minutes or until lightly browned. Set aside to cool.
  • Bloom the gelatin in 2 tablespoons cold water. Once bloomed, microwave in 10 second intervals until the mixture is clear and the gelatin dissolves. Set aside to cool.
  • In a mixer bowl, beat together cream cheese and sugar until smooth. Add in cream, lemon juice, lemon zest and extract.
  • Fold in the cooled gelatin in the cream cheese mixture.
  • Scoop filling into pre-baked crust. Refrigerate until set. Serve with candied lemon peel and dust with confectioner’s sugar.


Yield: 12 bars

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