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Lemon Curd Cheesecake Bars with Sourdough Shortbread Crust

ByJamie Posted on Updated on

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These lemon curd cheesecake bars have a sourdough shortbread crust and are packed with fresh lemon flavor! Make the homemade lemon curd and cheesecake the day before serving to save time and to let the flavors meld. These lemon curd cheesecake bars are perfect for summer barbecues, potlucks, and holidays!

Three lemon curd cheesecake bars with sourdough shortbread crust sit stacked on a wooden cutting board. Lemon curd drips down the sides of the bars.

My simple 4-ingredient homemade lemon curd is such a cinch to make and is perfect for so many desserts. If you’ve never made lemon curd from scratch, let this be your intro to it. It’s not complicated!

These lemon curd cheesecake bars are great for parties, Memorial Day barbecues, Fourth of July, bridal or baby showers–I mean, the possibilities are endless!

They’re bursting with fresh lemon flavor thanks to the lemon juice, lemon zest, and fresh lemon curd. I think you’re going to love them.

Three lemon curd cheesecake bars with sourdough discard shortbread crust sit stacked on each other. Lemon curd drips in the most delicious way down these cheesecake bars!

Looking for more lemon desserts? Check these out!

Why You’ll Love These Bars

  • These bars are make-ahead friendly, which makes them perfect for holidays, brunches, parties, or summer gatherings.
  • The sourdough shortbread crust is buttery, tender, and adds the best flavor twist to classic cheesecake bars.
  • They’re perfectly balanced with creamy cheesecake and bright, tangy lemon curd in every bite.

Step-By-Step Instructions

Lemon curd sits in a saucepan after being made.

Make the Lemon Curd

  1. In a saucepan, whisk together the sugar, eggs, melted butter, and lemon juice.
  2. Cook over low-medium heat, whisking constantly, until thickened, about 7–10 minutes.
  3. Remove from the heat and let cool completely.
  4. Refrigerate until ready to use.
The crumbly sourdough shortbread crust sits in a glass bowl ready to be pressed into the baking pan.

Make the Crust

  1. Preheat the oven to 350°F (175°C). Line a 9×9 baking pan with parchment paper.
  2. In a bowl, mix the flour, sugar, and salt.
  3. Cut in the cold butter until crumbly.
  4. Add the sourdough discard and mix until a dough forms.
The sourdough shortbread crust has been pressed into the bottom of the parchment-lined 9x9 baking pan.

Press evenly into the prepared pan. Bake for 10–15 minutes, until lightly golden.

    The lemon cheesecake filling sits in a glass mixing bowl after being mixed together.

    Make the Cheesecake Filling

    1. Lower the oven temperature to 325°F (163°C).
    2. Beat the cream cheese and sugar until smooth.
    3. Mix in the Greek yogurt, vanilla, and salt.
    4. Add the eggs one at a time.
    5. Mix in the flour, lemon juice, and lemon zest until combined.
    The cheesecake batter sits in the baking pan preparing to go in the oven.

    Pour the cheesecake filling over the crust.

    The slightly cooled lemon curd cheesecake sits on the counter. It will be transferred to the fridge overnight to chill.

    Bake

    1. Bake for 40 minutes, until the edges are set and the center slightly jiggles. Let it sit in the oven with the heat turned off and the oven door ajar for about an hour.
    2. Continue to cool on the counter at room temperature for 30-60 minutes.
    3. Refrigerate for at least 4 hours, preferably overnight.
    The lemon curd has been spread over the top of the lemon cheesecake and cut into 16 squares.

    Finish

    1. Spread about 1/2 cup lemon curd over the chilled cheesecake.
    2. Slice into bars and serve cold.

    Helpful Tips for the BEST Lemon Curd Cheesecake Bars

    • Use room temperature cream cheese, eggs, and Greek yogurt for the smoothest cheesecake filling.
    • Don’t overmix the batter after adding the eggs, or the cheesecake can crack while baking.
    • Line the pan with parchment paper so the bars lift out easily for clean slicing.
    • Chill the bars overnight if possible — the texture and flavor get even better the next day.
    • For neat slices, use a sharp knife and wipe it clean between each cut.

    Equipment

    Storage

    Store the cheesecake bars covered in the refrigerator for up to 5 days. For the best texture and flavor, keep them chilled until ready to serve.

    You can also freeze the bars without the lemon curd topping for up to 2 months. Thaw overnight in the refrigerator, then top with lemon curd before serving.

    A lemon curd cheesecake bar is shown with a bite taken out of it. Three more cheesecake bars are stacked behind it with two fresh lemon halves in the background.
    Three lemon curd cheesecake bars with sourdough shortbread crust sit stacked on a wooden cutting board. Lemon curd drips down the sides of the bars.

    Lemon Curd Cheesecake Bars with Sourdough Shortbread Crust

    These lemon curd cheesecake bars have a sourdough shortbread crust and are packed with fresh lemon flavor! Make the homemade lemon curd and cheesecake the day before serving to save time and to let the flavors meld. These lemon curd cheesecake bars are perfect for summer barbecues, potlucks, and holidays!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 50 minutes
    Chill Time: 4 hours
    Total Time: 5 hours 20 minutes
    Servings: 16 bars
    Author: Jamie

    Ingredients

    Lemon Curd

    • 1 cup granulated sugar 200 g
    • 2 large eggs beaten
    • 2 tablespoons salted butter softened (28 g)
    • 6 tablespoons fresh lemon juice from about 2 lemons (90 g)

    Sourdough Shortbread Crust

    • 1 1/2 cups all-purpose flour 180 g
    • 1/2 cup granulated sugar 100 g
    • 1/4 teaspoon salt 2 g
    • 12 tablespoons salted butter cold and grated (170 g)
    • 1/2 cup sourdough discard 120 g

    Lemon Cheesecake Filling

    • 16 ounces cream cheese softened (454 g)
    • 1/2 cup granulated sugar 100 g
    • 1/4 cup plain Greek yogurt room temperature (60 g) (full-fat sour cream also works!)
    • 1 teaspoon vanilla extract 5 g
    • 1/8 teaspoon salt 1 g
    • 2 large eggs room temperature
    • 2 tablespoons all-purpose flour 16 g
    • 2 tablespoons fresh lemon juice 30 g
    • 1 tablespoon lemon zest from about 1 lemon (6 g)

    For Topping

    • 1/2 cup lemon curd 120 g

    Instructions

    Make the Lemon Curd

    • In a medium saucepan, whisk together the granulated sugar, beaten eggs, and butter until smooth.
    • Add the fresh lemon juice and place the saucepan over low-medium heat.
    • Cook the mixture while whisking continuously. As it heats, small bubbles will begin to form.
    • Continue whisking until the lemon curd thickens enough to coat the back of a spoon, about 7–10 minutes.
    • Remove from the heat and transfer to a heat-safe container. Let cool completely, then refrigerate until ready to use.
    • The lemon curd can be made 1–2 days ahead of time and stored in an airtight container in the refrigerator. This recipe makes about 1 1/2 cups of lemon curd, so you will have extra for toast, biscuits, yogurt, or additional topping.

    Prepare the Pan

    • Preheat the oven to 350°F (175°C).
    • Line a 9×9-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.

    Make the Sourdough Shortbread Crust

    • In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
    • Add the cold grated butter and use a pastry cutter or your fingertips to work the butter into the flour mixture until crumbly.
    • Add the sourdough discard and mix until a soft dough forms.
    • Press the dough evenly into the prepared baking pan.
    • Bake for 10–15 minutes, or until the edges are lightly golden.
    • Remove from the oven and allow the crust to cool slightly while preparing the cheesecake filling.

    Make the Lemon Cheesecake Filling

    • Reduce the oven temperature to 325°F (163°C).
    • In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
    • Add the Greek yogurt, vanilla extract, and salt. Mix until fully combined.
    • Beat in the eggs one at a time, mixing on low speed just until incorporated.
    • Add the flour, lemon juice, and lemon zest. Mix until smooth, being careful not to overmix.

    Assemble and Bake

    • Pour the cheesecake filling over the partially cooled crust and spread evenly.
    • Bake for 40 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven and open the oven door to let the cheesecake come to room temperature slowly (about an hour).
    • Remove from the oven and cool on the counter for about 30-60 minutes.
    • Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.

    Finish and Serve

    • Once fully chilled, spread about 1/2 cup of cold lemon curd over the top of the cheesecake bars.
    • Slice into bars and serve cold.

    Notes

     

    • Store-bought lemon curd works great if you want to save time.
    • For clean slices, wipe the knife clean between each cut.
    • Overnight chilling gives the cheesecake the best texture and flavor.
    • Full-fat cream cheese and Greek yogurt work best for a rich, creamy filling.

    Storage

    Store the cheesecake bars covered in the refrigerator for up to 5 days.

    Nutrition

    Serving: 1bar | Calories: 382kcal | Carbohydrates: 43g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 263mg | Potassium: 85mg | Fiber: 0.5g | Sugar: 31g | Vitamin A: 755IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg
    Calories: 382kcal
    Tried this recipe?Mention @Bake.With.Jamie

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