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.
They look great and I particularly love lemony desserts !
ReplyDeleteeasy peasy, they do looks so rich & yummy.
ReplyDeleteNo! You cannot go wrong with shortbread crust (laugh). This looks absolutely delightful. Delicious.
ReplyDeleteI 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.
ReplyDeleteI am pretty sure it IS impossible to go wrong with this recipe!
ReplyDelete