Imen Dridi This Pioneer Woman Lemon Cream Cheese Bars recipe is rich and tangy, which uses lemon cake mix and cream cheese. It’s a classic, foolproof recipe, ready in about 3 hours.
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 Tbsp lemon juice (from 1 lemon)
- 2 tsp vanilla extract
- Liquid yellow food coloring (optional)
How To Make Pioneer Woman Lemon Cream Cheese Bars
- Prepare the pan and crust: Preheat oven to 350°F. Line a 9×13-inch baking pan with greased parchment paper. In a medium bowl, mix cake mix, melted butter, and 1 egg until well combined. Press mixture evenly into the bottom of the prepared pan.
- Make the cream cheese filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add powdered sugar and continue beating until fluffy. Add the remaining 3 eggs one at a time, mixing after each addition. Stir in lemon zest, lemon juice, and vanilla extract. Add a few drops of yellow food coloring if desired.
- Bake the bars: Pour the cream cheese mixture over the crust and smooth the top. Bake for 45–50 minutes, or until the top is golden and just set.
- Cool and serve: Let the bars cool completely in the pan for at least 2 hours. Use the parchment paper to lift the bars out. Slice into 20 pieces and dust with powdered sugar before serving.
Recipe Tips
- Can I use yellow cake mix instead of lemon? Yes, just add extra lemon zest to enhance the citrus flavor.
- Why did my bars crack? Overbaking can cause cracking. Remove from the oven as soon as the center is just set.
- How to cut clean slices: Chill bars fully and use a warm, clean knife for each cut.
- Can I make this gluten-free? Yes, use a gluten-free cake mix in the same quantity.
- How long should bars cool before cutting? Let them cool at least 2 hours for clean slicing and firm texture.
What To Serve With Lemon Cream Cheese Bars
These tangy bars pair well with:
- Hot tea or iced lemon tea
- Fresh berries
- Whipped cream
- Vanilla ice cream
- Raspberry sauce drizzle
How To Store Lemon Cream Cheese Bars
Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
Freeze: Wrap individual bars in plastic wrap and store in a freezer-safe bag for up to 1 month. Thaw in the fridge before serving.
Lemon Cream Cheese Bars Nutrition Facts
- Calories: 270
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 61mg
- Sodium: 244mg
- Carbohydrates: 42g
- Sugar: 33g
- Protein: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this ahead of time?
Yes, they taste even better the next day after chilling.
Do I have to use food coloring?
No, it’s optional and only for a brighter yellow look.
Can I use reduced-fat cream cheese?
Full-fat gives the best texture, but reduced-fat can work.
Why is my crust crumbly?
Make sure the butter is fully mixed into the cake mix and press it down firmly.
Do these need to be refrigerated?
Yes, because of the cream cheese filling.
Try More Recipes:
Pioneer Woman Lemon Cream Cheese Bars
Description
These lemon cream cheese bars combine a soft cake base with a tangy, creamy top and powdered sugar finish.
Ingredients
Instructions
- Preheat oven to 350°F. Line and grease a 9×13 pan.
- Mix cake mix, butter, and 1 egg. Press into pan.
- Beat cream cheese. Add sugar, then eggs, lemon zest/juice, and vanilla.
- Pour over crust. Bake 45–50 mins until golden.
- Cool 2+ hours. Slice into 20 bars. Dust with powdered sugar.
