I have a secret confession. I’ve never liked Lemon Bars. It’s weird, because I love everything lemon! But I’ve always found most lemon bars lacking. They turned out kind of crumbly or pasty or just didn’t have an appetizing texture and not nearly enough flavor. But these Lemon Cheesecake Bars? One bite and I was in love. They are sweet, they are tangy. They’ve got a good kick of citrus but the cheesecake layer balances it out perfectly. They’re also from Karlynn Johnston’s latest cookbook, The Prairie Table (affiliate link). I was gifted one of these gorgeous cookbooks from the publisher and I couldn’t wait to get my hands on it! As a fellow prairie girl, I was thrilled to see Karlynn’s recipes for dinners, baking and desserts that brought me right back to my childhood. Perogies (Karlynn — my grandma spelled it the same way!), Saskatoon Cheesecake Brownies, Borscht, Cabbage Rolls. This is the cookbook everyone, but especially every Canadian, needs!
How to make Lemon Cheesecake Bars:
How to store Lemon Cheesecake Bars:
In the refrigerator:
These Lemon Bars can be store in the refrigerator for 2-3 days, but I promise they’ll never last that long within arm’s reach like that!
In the freezer:
To make them last beyond a couple hours after you slice them, store in an airtight container in the freezer (I like to put wax paper between the layers) for up to 3 months.
More lemon desserts you’ll love!
Strawberry Lemon Angel Food Cake Roll Lemon Icebox Pie Easy Lemon Meringue Pie recipe Real Deal No Bake Lemon Cheesecake + RECIPE VIDEO
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