2 lemons
1/4 tsp. salt
1/4 c. plus 2/3 c. sugar
2 (8 oz.) pkgs. cream cheese
2 eggs
1/4 lb. butter
1 1/4 c. flour
3 tbsp. lemon juice

Preheat oven to 350 degrees. Line an 8 or 9 inch square pan with aluminum foil extending 2 inches beyond sides of pan. Grate 1 teaspoon of lemon zest and squeeze 3 tablespoons juice. Beat butter, salt, 1/2 teaspoon lemon zest and 1/4 cup sugar until creamy.

On low speed, beat in flour until crumbly. Beat in 1 tablespoon lemon juice to hold dough together. Press into bottom of pan, refrigerate 15 minutes. Bake crust until golden, 20 to 25 minutes. Beat cheese plus 2/3 cup sugar until smooth. Add eggs, 1/2 teaspoon lemon zest, and 2 tablespoons lemon juice, beat. Pour over crust, bake 35 to 40 minutes until cheesecake is firm and top puffs. Cool completely. Refrigerate until cold. Let stand at room temperature 1 hour before cutting into bars. Makes 32.