Skip to main content

Cream Cheese Lemon Square (Bake Along #82) ~ 乳酪柠檬方块

It Bake Along baking time! In this round Bake Along #82, Joyce have chosen to bake Lemon Bars. Ever since i last baked Lemon Bars here my hubby have been loving this kind of lemon bars. Every now and then he would request for it. Last week i told him i am going to bake Cream Cheese Lemon Squares  for our 15th wedding anniversary he can't agreed more. (i am actually one stone kill two birds; baking for my anniversary and baking for Bake Along #82... lol)
As mention in the book 'Back to Baking' by Anna Olson, 
'Cream cheese as the real secret behind these refrigerated lemon squares-its lends richness and a tang that enhances the tart lemon.'

My hubby and i just simply love the creamy, tangy lemon cream cheese filling. The light and buttery shortbread cookie like base pairs so well with the cream cheese lemon filling. 

You don't need a mixer to make this, just a food processor will do the job. Get ready the ingredients. First, make the shortbread cookie base. Add flour and sugar into the food processor, pulse to combine. Add in butter and pulse until mixture is even. (do not over work the dough as it will shrink when bake, mine was a bit shrunk after bake :p)

Press the cookie dough into a prepared 8 inches baking tray. (greased and lined baking pan with parchment paper that comes up to the sides; i am running out of parchment paper, i used aluminum foil) Bake for 15-18 minutes and let it cool.

While waiting for the shortbread crust to cool, prepare the lemon filling. 
Add cream cheese and half cup of sugar into the food processor and pulse till smooth. (The recipe call for 1 and a half cup of sugar but i only 3/4 cup. The sweetness is just nice for us)
Add in remaining 1/4 cup of sugar, baking powder, flour, lemon zest and blend. Then add in eggs, lemon juice and blend until smooth, scraping down the sides if needed. Pour into cool crust. (the filling is very watery but no don't worry, it will set at it bake)

Cream Cheese Lemon Squares
Recipe adapted from 'Back to Baking' By Anna Olson
 Makes 1 8 inches square baking pan

Ingredients for base:
130g (1 cup) all-purpose flour
  50g (1/4 cup) sugar
113g (1/2 cup) butter

Ingredients for lemon layer:
125g (1/2 pkg) cream cheese, at room temperature
150g (3/4 cup) sugar (originally is 1 1/2 cup)
  32g (1/4 cup) all-purpose flour
2 tsp finely grated lemon zesst
1/2 tsp baking powder
1/2 cup lemon juice
4 eggs

To Do:
Preheat oven at 175C. Grease and line an 8 inch (20cm) square pan with parchment paper so that the paper comes up to the sides.

To do the base, pulse flour and sugar in a food processor to combine.
Add in butter and pulse until the mixture is an even, crumbly texture but the dough should not come together. Press this into the prepared pan. 
Bake for 15 to 18 minutes, until the base turns golden around the edges. 
Prepare lemon filling while the crust cool.

To do the lemon filling, pulse cream cheese with half cup of sugar until smooth. Add remaining sugar, the flour, lemon zest and baking powder and blend. Add in lemon juice and eggs and blend again until smooth. Scrape down the sides to let all the ingredients blend well. Pour the filling over the cool crust.

Bake for 35 to 40 minutes until the edges are set and just show sign of souffléing but the center should still have a hit of a jiggle to it. (i bake mine for 33 minutes) Cool the squares to room temperature and chilled for at least 3 hours before slicing. The squares can be kept in fridge for up to 3 days.
This post is link to Bake Along #82, Lemon Bars host by

 and I'm also sharing this post with :
Cook-Your-Books #25 @ kitchen flavours

 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


  1. Hi Doreen,
    Your lemon bars with cream cheese looks very delicious! My sister has this book of Anna Olson and I am drooling over it! Lemon bars are very addictive and I, myself cannot stop eating them!
    Happy Anniversary to both you and your hubby!
    Thanks for baking along with us!

  2. Lovely lemon bars! My boyfriend would love them! Thanks for the recipe!

  3. 我也是很喜欢柠檬的味道哦,看了真想吃呢 :)

  4. Hi Doreen! Happy anniversary to you! The lemon tarts look super delicious!

  5. Happy Anniversary to you and your husband! i know i will love these bars that come with some cream cheese filling..sounds wonderful!

  6. Hi Doreen,

    Happy anniversary to you and your husband!!! You are so sweet baking these beautiful lemon bars for him... He must be very happy :D


  7. Hi Mui Mui,
    Happy Anniversary!
    These Cream Cheese Lemon Squares of yours looked so lovely. Must be yummy too :D

  8. Hi Doreen,
    Happy Anniversary to you and your husband!! This is such a wonderful lovely looking Cream Cheese Lemon Squares!


Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Old Fashion Kopi Tiam Bread Loaf 古早咖啡店面包

This is an old fashion kopi tiam (coffee shop) bread loaf. It has coarse texture but it is so soft and nice! This coarse texture kind of bread bring back many child hood memories! We use to have this type of bread in the local coffee shop. They will take two pieces of bread, make into a kaya butter sandwich, ( a piece spread with butter and the other piece spread with Kaya.) "I spread with my Homemade Kaya  ^_^   " Before i go further.... Zoe and I would like to give a big THANK to Joyce from Joy 'N' Escapade for being such a wonderful host for Little Thumbs Up - March. We have collected 105 awesome posts, here We will a break in April .... Coming up, we will have another wonderful host from Belgium. She is also a Sarawakian and i am one too. She is  Isadora from Nasifriet . She have chosen TOFU for her theme. Interesting right!! Join us in this coming May and find out how wonderful she is. Let start the TOFU skill in May!!  :D (above was updated on 4/4)

Chewy Korean Mochi Bread ... (QQ 韩式麻磁面包)

I have been wanted to bake this Korean mochi bread for quite sometimes but did not take any action until a friend of mine ask about it. She sent me a pack of this Korean mochi bread premix and ask me to try. Thanks to LK for sending me the pack of Korean mochi bread premix. This premix is not cheap, a pack of 550g cost rm12.50.  本想老早就来玩玩这麻磁面包担是就一直没行动 :p 友LK拿一包韩式QQ面包预拌粉给我,就赶快试一试吧!! Nice looking little buns, my second ask me "mummy, its this some kind of DINO eggs??" Haha..what do you think? Do you feel the same as my second? This is my first attempt for this Korean mochi bread. I am quite happy with the out come of this Korean Mochi Bread. I have 2 recipes with me when i wanted to try out, which i can't decided which to use. In the end i decided to use the smaller portion recipe. I was thinking if it doesn't turn out well, as least i did not waste too much ingredients :p The recipe i am using is from a fb friend, Pheony. She is a great baker. All her cakes,