1. Preheat & Prep

• Preheat oven to 350°F (175°C).

• Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for easy lifting later.

2. Make the Crust

• In a food processor, combine flour and powdered sugar.

• Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

• Press the crumb mixture firmly into the prepared pan, covering the bottom evenly.

• Bake for 15–18 minutes, or until lightly golden. Set aside to cool slightly.

3. Prepare the Lemon Cream Cheese Filling

• In a large bowl, beat cream cheese and granulated sugar until completely smooth.

• Add the eggs one at a time, mixing well after each.

• Stir in lemon juice, lemon zest, and vanilla extract until fully incorporated.

4. Assemble & Bake

• Pour the filling over the partially cooled crust.

• Smooth the top with a spatula.

• Bake for 25–30 minutes, until edges are set but the center has a slight jiggle.

5. Cool & Chill

• Let bars cool to room temperature, then refrigerate for at least 2 hours or overnight for best results.

6. Slice & Serve

• Lift the bars out using the parchment paper overhang.

• Slice into clean, even squares.

• Garnish with lemon slices and a dusting of powdered sugar, if desired.