I don’t know if you guys know this about me….I am OBSESSED with lemon. Especially lemon desserts. You can’t go wrong with a tangy, creamy, lemony dessert of joy and joyness.
It just makes me happy.
Since there is just 2 of us most of the time we don’t actually completely finish off a full dish. Either something else yummy comes along, or we get bored and it just hangs out on the counter till kitchen cleaning day. But we did with this one. It is just that good!
Here we go……
- 1 1/2 Cups Flour
- 1/2 Cup Powdered Sugar
- 3/4 Cup Butter- Cold and cubed
- 4 Eggs
- 1 1/2 Cups Sugar
- 1 Tbsp Flour
- 1 Tbsp Fresh Lemon Zest
- 1/2 Cup Lemon Juice
Cream Cheese Top:
- 16 oz Cream Cheese
- 1 Cup Sugar
- 2 Eggs
Preheat oven to 350. Whisk together the flour and sugar. Cut in the butter with a knife or fork or whisk or if you are super cool you have the tool that is meant to do this. So cutting in cold butter is what helps you get the flaky buttery crust. It is so yummy. Spread the dough into a 13×9 pan and bake for 15 minutes or until its lightly browned. It’s important to completely cook this because you don’t want the lemon layer to soak through and make it all soggy.
While the crust is baking mix the lemon filling in a medium bowl and cover it and put it in the fridge. Once your crust has cooled a little bit take the filling out of the fridge and there will be a white film on the top, skim this film off and then pour the mixture on the crust.
In a medium bowl beat the cream cheese until it’s completely smooth. Beat in the sugar and eggs. Pour this over the lemon filling. Don’t worry if it mixes in a little bit because it should all separate out while baking.
I super love these and will be making them again and again! They would be great for taking to gatherings. Or you can make a half recipe in an 8×8 pan and keep it all for yourself.