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Lemon Cream Cheese Bars
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
1 teaspoon 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
⁄2 x 10
1
⁄2 x 1" 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 protein, 16 g
carb, 5 g fat, 39 mg chol, 65 mg sodium.