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Crust
2 cups all-purpose
flour
1
⁄2 cup powdered sugar
1 cup (2 sticks) chilled
butter, cut into
chunks
Cream Cheese Filling
1 package (8 oz.) light
cream cheese
1
⁄2 cup powdered sugar
2 tablespoons flour
2 eggs
1 teaspoon vanilla
Lemon Filling
4 eggs
2 cups granulated
sugar
1
⁄
4 cup all-purpose flour
1teaspoon grated
lemon peel
1
⁄
4 cup lemon juice
Powdered sugar, if
desired
Place Crust ingredients in mixer bowl. Attach bowl
and flat beater to mixer. Turn to STIR Speed and mix
about 1 minute, or until well blended and mixture
starts to stick together. Press into ungreased
15
1
⁄2x10
1
⁄2x1-inch baking pan. Bake at 350°F for
14 to 16 minutes, or until set. (NOTE: Check Crust
after 10 minutes and prick with fork if it puffs up
during baking.) Remove from oven.
Meanwhile, clean mixer bowl and beater. Place
Cream Cheese Filling ingredients in mixer bowl.
Attach bowl and flat beater to mixer. Turn to STIR
Speed and mix about 30 seconds. Turn to Speed 4
and beat about 2 minutes, or until smooth and
creamy. Pour over partially baked Crust. Bake at
350°F for 6 to 7 minutes, or until filling is slightly
set. Remove from oven.
Meanwhile, clean mixer bowl and beater. Place all
Lemon Filling ingredients, except lemon juice, in
mixer bowl. Attach bowl and flat beater to mixer.
Turn to STIR Speed and mix about 30 seconds. Turn
to Speed 2. Gradually add lemon juice and mix
about 30 seconds, or until well blended. Pour over
Cream Cheese Filling. Bake at 350°F for 14 to
16 minutes, or until filling is set. (NOTE: Filling may
puff up during baking but will fall when removed
from oven.) Sprinkle with powdered sugar, if
desired. Cool completely in pan.
Yield: 48 servings (1 bar per serving).
Per serving: About 115 cal, 2 g pro, 16 g carb,
5 g fat, 39 mg chol, 65 mg sod.
Lemon Cream Cheese Bars