for the crust
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 cup (2 sticks) butter – chilled and cut into small cubes
for the filling
- 8 ounces cream cheese – softened
- 2 cups granulated sugar
- ¼ cup flour
- ¾ cups fresh-squeezed lemon juice
- 6 large eggs
- 1 teaspoon vanilla
- ⅓ cup powdered sugar
Preheat oven to 350 degrees and line a 9×13 inch pan with foil or parchment with plenty of overhang around the edges to lift the bars out of the pan before cutting.
Prepare the crust by combining flour, sugar, salt, and butter cubes in a food processor or blender. Cover and pulse until fine crumbs form. (You can also do this with a pastry cutter, fork, or with your fingers in a large bowl.)
Press crust into prepared pan and bake for 10 minutes while you prepare the filling.
Prepare the filling by combining cream cheese and sugar in a large bowl. Cream together until smooth. Mix in lflour, emon juice, eggs, and vanilla until completely incorporated.
Pour filling over crust and return to oven for 30 minutes.
Allow to cool for about 20 minutes, then cover and transfer chill in the fridge 4 hours or overnight. Lift the foil edges to remove the bars from the pan, slice into squares, sprinkle with powdered sugar, and serve.