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Gluten-Free Lemon Cream Cheese Bars with Lemon Curd Topping
Tangy, creamy, and bursting with bright lemon flavor—these bars are the perfect balance of sweet and tart!
🍋 Ingredients
For the Crust:
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1 ½ cups gluten-free graham cracker crumbs (or almond flour + 2 tbsp sugar)
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¼ cup granulated sugar
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6 tbsp melted butter (or coconut oil for dairy-free)
For the Cream Cheese Layer:
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8 oz cream cheese, softened
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¼ cup powdered sugar
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1 tsp vanilla extract
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½ cup heavy cream (or coconut cream)
For the Lemon Curd Topping:
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½ cup fresh lemon juice (about 3 lemons)
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2 tsp lemon zest
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⅓ cup granulated sugar
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2 large eggs
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4 tbsp butter, cubed
For Garnish:
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Powdered sugar
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Fresh berries
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Mint leaves
📝 Instructions
1. Make the Crust:
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Mix crumbs, sugar, and melted butter. Press into an 8×8” pan lined with parchment.
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Bake at 350°F (175°C) for 10 mins, then cool.
2. Whip the Cream Cheese Layer:
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Beat cream cheese, powdered sugar, and vanilla until smooth.
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In another bowl, whip cream to stiff peaks, then fold into cream cheese mix.
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Spread over cooled crust and chill 1 hour.
3. Prepare the Lemon Curd:
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Whisk lemon juice, zest, sugar, and eggs in a saucepan. Cook over medium-low heat, stirring constantly, until thickened (~8 mins).
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Remove from heat, stir in butter until melted. Cool slightly, then pour over cream cheese layer.
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Chill 4+ hours (or overnight) until set.
4. Serve:
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Cut into squares, dust with powdered sugar, and top with berries.
💡 Pro Tips
✅ Extra tang? Add 1 tbsp more lemon zest to the curd.
✅ Dairy-free? Use coconut cream cheese and vegan butter.
✅ Make ahead: Bars keep for 3 days refrigerated (if they last that long!).
✨ Why You’ll Love These
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No-bake (except the crust)!
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GF but tastes like the real deal—no one will guess.
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Perfect for spring brunches or picnics.
“Like sunshine in dessert form!” ☀️
Want a shortcut? Use store-bought GF lemon curd (but homemade is worth it!).**
