Pioneer Woman Lemon Cream Cheese Bars

These creamy Pioneer Woman Lemon Cream Cheese Bars are made with a box of lemon cake mix, cream cheese, salted butter, powdered sugar, and fresh lemon. This recipe creates incredibly rich, gooey, and velvety bars with a tangy, sweet flavor. They are perfect for a potluck, easy to make ahead, and yield 20 delicious bars.

Pioneer Woman Lemon Cream Cheese Bars Ingredients

• 1/2 cup (1 stick) salted butter, melted, plus more for the pan
• 1 (15.25-ounce) box lemon or yellow cake mix
• 4 large eggs, at room temperature
• 1 (8-ounce) block cream cheese, at room temperature
• 4 cups powdered sugar, plus more for dusting
• 1 tbsp lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
• 2 tsp vanilla extract
• Liquid yellow food coloring (optional)

How To Make Pioneer Woman Lemon Cream Cheese Bars

1. Prepare the pan: Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking pan with butter. Line the pan with parchment paper, leaving a 1-inch overhang on two sides to act as handles, and grease the parchment paper.
2. Make the crust: In a stand mixer, combine the cake mix, melted butter, and 1 egg. Mix on low speed for about 30 seconds until a soft dough forms. Press this mixture evenly into the bottom of the prepared pan.
3. Mix the filling: In a clean mixing bowl, beat the room temperature cream cheese on low speed until smooth, about 1 minute. Gradually add the powdered sugar and mix until combined. Increase the speed to medium-high and beat until light and fluffy, about 2 to 3 minutes.
4. Finish the filling: Reduce the mixer speed to low and beat in the remaining 3 eggs, one at a time. Mix in the lemon zest, lemon juice, and vanilla extract. Add 2 to 3 drops of yellow food coloring if desired for a brighter color.
5. Assemble and bake: Pour the cream cheese filling over the crust in the pan and spread it into an even layer. Bake for 45 to 50 minutes, until the top is golden and has formed a shiny crust.
6. Cool, slice, and serve: Let the bars cool completely in the pan on a wire rack for at least 2 hours. Use the parchment handles to lift the bars out of the pan. Slice into 20 squares and dust with powdered sugar just before serving.

Recipe Tips

• Use Room Temperature Ingredients: For the smoothest filling, make sure your cream cheese and eggs are at room temperature. Cold cream cheese can create a lumpy filling, but room temperature ingredients will mix together perfectly.
• Create Parchment “Handles”: Leaving an overhang of parchment paper on two sides of the pan is a simple trick that makes a big difference. These handles allow you to lift the entire slab of bars out easily for clean, perfect slicing.
• Don’t Overbake: The key to these bars is their gooey texture. Bake them just until the top is golden and set. The center should still be a little soft. Overbaking will result in a drier, more cake-like texture.
• Cool Completely: This step is crucial. The bars need at least two hours to cool and set properly. If you try to slice them while they are still warm, they will be too soft and messy.

What To Serve Lemon Cream Cheese Bars

These bars are wonderfully rich and sweet, making them a perfect standalone treat. To balance their sweetness, serve them with a cup of black coffee or unsweetened iced tea. A side of fresh, tart berries like raspberries or sliced strawberries also provides a delicious and colorful contrast.

How To Store Lemon Cream Cheese Bars Leftovers

Refrigerate: The bars can be stored in an airtight container at room temperature for up to 3 days. If your kitchen is warm, or if you prefer a firmer texture, you can store them in the refrigerator. Freeze: These bars freeze exceptionally well. Wrap the cooled bars (either whole or individually sliced) in a layer of plastic wrap, then a layer of foil. They can be frozen for up to three months. Thaw in the refrigerator or at room temperature before dusting with powdered sugar.

Pioneer Woman Lemon Cream Cheese Bars Nutrition Facts

Per Serving (Serves 20)

• Calories: 270
• Fat: 10 g
• Saturated fat: 6 g
• Cholesterol: 61 mg
• Sodium: 244 mg
• Carbohydrates: 42 g
• Sugar: 33 g
• Protein: 3 g

Frequently Asked Questions

What is the difference between these and regular lemon bars? Regular lemon bars have a crisp shortbread crust and a tart, firm lemon curd filling. These Lemon Cream Cheese Bars have a soft, cake-like crust and a rich, creamy filling that is sweeter and less tart, similar in texture to a gooey butter cake or cheesecake.

Can I use a yellow cake mix instead of lemon? Yes! The recipe works perfectly with either a standard lemon or yellow cake mix. Using a yellow cake mix will result in a slightly less intense lemon flavor, but it will still be delicious.

Why is my cream cheese filling lumpy? Lumps in the filling are almost always caused by using cream cheese that is too cold. Let your block of cream cheese sit on the counter for at least an hour to soften to room temperature. This will allow it to beat into a perfectly smooth and creamy consistency.

Do I need a stand mixer to make these? No, a stand mixer is not required. You can easily make both the crust and the filling using a good quality electric hand mixer. Just be sure to use a large bowl and scrape down the sides as you go.