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| CREAM CHEESE LEMON BARS | |
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Original recipe was for plain lemon bars. I tweaked it and added a cream cheese filling. This makes VERY THICK lemon bars... the pan will be completely full to the brim. If you wish to you can use a 13x9-inch pan and they will be thinner. CRUST: 1 roll refrigerated sugar cookie dough (Pillsbury) CREAM CHEESE FILLING: 1 (8 oz.) pkg. cream cheese 1/2 cup sugar 1/2 tsp. vanilla 1 egg LEMON FILLING: 4 eggs, slightly beaten 1 1/2 cups sugar 1/4 cup all-purpose flour 1 tsp. baking powder 1/4 cup fresh squeezed lemon juice (about 4 lemons) 1 to 2 tbsp. confectioners' sugar, for sprinkling (optional) Preheat oven to 350°F. Slice cookie dough according to package (1/4 to 1/3-inch thick, your preference... depending on how thick of a crust you like). Arrange slices in bottom of ungreased 9-inch square baking pan. With lightly floured fingers, press dough evenly in pan. Bake at 350°F for 10 to 15 minutes or until VERY lightly browned. Meanwhile, combine cream cheese and sugar in mixing bowl. beat at low speed until smooth. Add vanilla and egg and beat at low speed until creamy. Pour cream cheese filling over HOT CRUST. In large bowl, stir together eggs, sugar, flour and baking powder for lemon filling. Stir in lemon juice. Pour mixture over cream cheese filling (cream cheese will rise to top while baking). Place back in oven and bake for 35 to 45 minutes more or until center is almost set and doesn't jiggle anymore. Cool completely, about 1 1/2 hours. If desired, sprinkle with confectioners' sugar. Cut into bars and refrigerate. ENJOY!! Submitted by: Pinup26 | |
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