Can you really go wrong with a shortbread crust topped with a creamy lemon cheesecake layer? No, you can't! These bars are delicious and will be made again and again!
Enjoy!
Lemon Cheesecake Bars
Recipe from Baking and Boys!
2 cups all purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1 cup unsalted butter, softened, cut into pieces
8 ounces 1/3 less fat cream cheese, softened
2 large eggs
2/3 cup fat free evaporated milk
1/2 cup granulated sugar
1 tablespoon all purpose flour
juice of one lemon
zest of one lemon
Preheat oven to 350 degrees. Combine flour, salt and powdered sugar in bowl of a food processor. Add the butter and pulse just until crumbly. Press onto bottom of an ungreased 9x13 inch baking pan (ungreased).
Bake for 20-25 minutes.
Place cream cheese, evaporated milk, granulated sugar, flour, lemon juice, zest and food coloring in a food processor an blend until smooth. Scrape sides of bowl, add eggs and blend again until combined and smooth. Pour into partially baked crust.
Bake for an additional 15-20 minutes (mine took 23) or until set. Cool in pan on wire rack to room temperature, then refrigerate. Cut into bars.
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5 comments:
They look great and I particularly love lemony desserts !
easy peasy, they do looks so rich & yummy.
No! You cannot go wrong with shortbread crust (laugh). This looks absolutely delightful. Delicious.
I think I have all the ingrdients to make these this weekend, but in full fat versions, smile. These sound delicious.Can't wait to try these.
I am pretty sure it IS impossible to go wrong with this recipe!
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