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Gluten Free Cream Cheese Lemon Bars - Bright, Tangy, and Creamy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups gluten free all-purpose flour blend (with xanthan gum)
  • 1/3 cup powdered sugar
  • 1/4 teaspoon fine sea salt
  • 10 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • For the filling: 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup fresh lemon juice (about 3–4 lemons)
  • 1 tablespoon lemon zest
  • 2 tablespoons gluten free all-purpose flour blend or cornstarch
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • To finish: Powdered sugar for dusting (optional)
  • Extra lemon zest or thin lemon slices for garnish (optional)

Method
 

  1. Prep the pan and oven. Heat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
  2. Make the crust. In a bowl, whisk the gluten free flour, powdered sugar, and salt. Stir in the melted butter, vanilla, and lemon zest until a soft dough forms.
  3. Press and pre-bake. Press the dough evenly into the lined pan. Use the bottom of a measuring cup to flatten. Bake for 15–18 minutes, until set and lightly golden at the edges.
  4. Beat the cream cheese. In a mixing bowl, beat the softened cream cheese until smooth and lump-free, about 1–2 minutes. Scrape the bowl.
  5. Mix the filling. Add sugar and beat until creamy. Add the eggs one at a time, mixing just to combine. Beat in lemon juice, lemon zest, flour or cornstarch, salt, and vanilla until smooth. Do not overmix.
  6. Pour and bake. Pour the filling over the hot crust. Gently tap the pan once to release bubbles. Bake 20–24 minutes until the center is set and only slightly jiggles.
  7. Cool and chill. Cool the pan on a rack for 30–45 minutes. Then chill at least 2 hours, or until fully set. Lift out using parchment and slice into bars.
  8. Finish and serve. Dust with powdered sugar and garnish with lemon zest right before serving.