Lazy Day Lemon Cream Pie Bars – Easy, Creamy Lemon Dessert

Ingredients

For the Crust:

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ¾ cup unsalted butter, cold and cubed

For the Lemon Filling:

• 2 (8 oz) packages cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon zest
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 cup heavy cream

Instructions

1. Start by preparing the crust. In a medium mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed unsalted butter. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. You want to incorporate the butter well so that the crust will be tender and crumbly once baked.
2. Press the crumbly mixture into the bottom of an 8×8-inch or 9×9-inch baking dish, pressing it down firmly to form an even layer. This will serve as the base for your creamy lemon filling. Bake the crust in a preheated oven at 350°F (175°C) for 15-18 minutes, or until the crust is lightly golden brown around the edges. Remove from the oven and set aside to cool.
3. While the crust is cooling, prepare the lemon filling. In a large mixing bowl, beat together the softened cream cheese and powdered sugar using an electric mixer until smooth and creamy. This step will give the filling a light, airy texture. Be sure to scrape down the sides of the bowl to incorporate all ingredients.
4. Stir in the vanilla extract, lemon zest, and fresh lemon juice. The lemon zest will provide a fresh, aromatic burst of flavor, while the lemon juice adds a tangy, refreshing taste to the filling. Mix until fully combined, creating a smooth, creamy filling.
5. In a separate bowl, whip the heavy cream until stiff peaks form. This will give the filling its light and airy texture. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. The goal is to maintain the fluffiness and smoothness of the filling.