Ingredients:

  • 115 g unsalted butter, softened
  • 50 g powdered sugar
  • 125 g all-purpose flour
  • 1.5 g salt
  • 225 g cream cheese, softened to room temperature
  • 50 g granulated sugar
  • 1 large egg, room temperature
  • 15 ml fresh lemon juice
  • 2 g lemon zest
  • 50 g granulated sugar
  • 15 g cornstarch
  • 30 ml fresh lemon juice
  • 15 g melted butter

Instructions:

  1. Beat the softened butter and powdered sugar until smooth. Stir in the flour and salt until a soft dough forms.
  2. Press the dough firmly into the bottom of your parchment-lined pan.
  3. Bake at 350°F (175°C) for 12-15 minutes until the edges are just starting to turn a mahogany-colored gold.
  4. Beat the room-temperature cream cheese and sugar until velvety and completely lump-free.
  5. Add the egg, lemon juice, and zest. Mix on low speed just until combined—avoid over-beating to prevent air bubbles.
  6. Pour the mixture over the pre-baked crust and smooth the top with a spatula.
  7. Bake for another 15-20 minutes. Look for a slight jiggle in the center; the edges should be set but the middle should not be browned.
  8. While the bars bake, whisk together the topping ingredients in a small saucepan over medium heat until thickened and glossy.
  9. Spread the lemon topping over the warm cheesecake.
  10. Let the bars cool to room temperature, then refrigerate for at least 4 hours before slicing.