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Lemon Cream Cheese Bars
Crust
2 cups (500 mL)
all-purpose flour
1
⁄2 cup (125 mL)
powdered sugar
1 cup (250 mL)
(2 sticks) chilled
butter, cut into
chunks
Cream Cheese Filling
1 package (8 oz
[250 g]) light cream
cheese
1
⁄2 cup (125 mL)
powdered sugar
2 tbs (25 mL) flour
2 eggs
1 tsp (5 mL) vanilla
Lemon Filling
4 eggs
2 cups (500 mL)
granulated sugar
1
⁄4 cup (50 mL) all-
purpose flour
1 tsp (5 mL) grated
lemon peel
1
⁄4 cup (50 mL) 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" (40 x 25 x 2 cm) baking
pan. Bake at 350°F (180°C) 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 (180°C) 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 (180°C) 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.