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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!
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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 9x9-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
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