Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • ½ cup Granulated Sugar (for crust)
  • ¼ teaspoon Fine Sea Salt
  • 1 cup Unsalted Butter, cold and cubed
  • 16 oz Full-Fat Cream Cheese, softened
  • 1 ½ cups Granulated Sugar (for filling)
  • 3 Large Eggs, room temperature
  • ¼ cup Fresh Lemon Juice
  • 2 tablespoons Lemon Zest
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Baking Powder
  • Powdered (Icing) Sugar, for dusting

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 9x13 inch pan with foil or parchment paper, leaving an overhang to use as a sling for easy removal. Lightly grease the lining.
  2. Prepare the Crust: Whisk together the 1 ¾ cups flour, ½ cup sugar, and salt. Cut the cold, cubed butter into the dry ingredients using a pastry blender or fingertips until the mixture resembles coarse, pea-sized crumbs. Press the mixture firmly and evenly into the prepared pan.
  3. Blind Bake: Bake the crust for 15 minutes until lightly golden around the edges. Remove from the oven and keep the oven running.
  4. Prepare the Filling: In a stand mixer, beat the softened cream cheese and 1 ½ cups sugar together until completely smooth and airy (3-4 minutes). Scrape down the bowl frequently.
  5. Add Flavorings: Beat in the lemon zest, vanilla extract, and baking powder. Add the eggs, one at a time, beating just until incorporated. Gently mix in the lemon juice last. Do not overmix.
  6. Bake and Set: Carefully pour the creamy filling over the warm, partially baked shortbread crust. Return the pan to the oven and bake for 20–25 minutes. The bars are done when the edges are set and the centre has a slight wobble.
  7. Cool and Chill: Turn off the oven, crack the door open, and leave the bars inside for 10 minutes. Remove and cool completely on a wire rack for 1 hour, then transfer to the refrigerator and chill for a minimum of 3 hours (preferably overnight).
  8. Finish and Serve: Use the lining sling to lift the entire slab out of the pan. Slice into 16 even squares using a sharp, warm knife. Dust lightly with powdered (icing) sugar just before serving.