One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
* Luciano Pavarotti & William Wright, Pavarotti, My Own Story

May 31, 2007

Lemon Cream Cheese bars

First of all, anything with lemon and cream cheese has to be good! These are a great twist on the original lemon bar, having a cream cheese layer between the crust and lemon layers.
This was the first treat made using my new kitchenaid, and is a keeper. I brought it to Ella's first brithday!

2 cups all purpose flour
1/2 cup powdered sugar
1 cup chillled butter, cut into chunks

Cream Cheese Filling:
1 pkg (8oz) 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 lemn juice
Powdered sugar, if desired for top

Place crust ingredients in bowl. Mix until well blended, and mixture starts to stick together. Press into ungreased 15x10x1 inch baking pan( I put mine in a 9x13 pan, it worked great, just increase the cooking times a little). Bake at 350 for 14-16 minutes or until set. Prick with fork if puffs up during baking. Remove from oven.
Meanwhile, place cream cheese filling ingredients in bowl. Beat for about 3 minutes or until smooth and creamy. Pour over partially baked crust. Bake for 6-7 minutes or until filling is slightly set. remove from oven.
Meanwhile, place all lemon filling ingredients except lemon juice in bowl. Gradually add lemon juice as mixing. Pour over cream cheese filling. Bake at 350 for 14-16 minutes, or until filling is set. ( filling may puff up during baking, but will fall when removed from oven)
Sprinkle with powdered sugar if desired. Cool completely in pan.
*Remember if you use a 9x13 pan, increase cooking times by 2-4 minutes*

Yield: 48 servings (less for 9x13 pan)
per serving: 115 calories, 1 g protein, 16 g carb, 5 g fat, 39 mg chol, 65 mg sod.

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