Lovely Lemons – Lemon Cheesecake Bars

• Vegetarian

• Refrigerated

  • 1 Egg
  • 4 Eggs, large

• Condiments

  • 13 tbsp Lemon juice

• Baking & Spices

  • 1/2 cup Brown sugar, packed light
  • 2 1/3 cups Flour
  • 1/4 tsp Salt
  • 2 cup Sugar
  • 1/2 tsp Vanilla

• Dairy

  • 3/4 cup Butter
  • 8 oz Cream cheese
  • 2 tbsp Milk

Found on yourhomebasedmom.com

Description

Ingredients

• ¾ cup butter, chilled
• 2 cups flour
• ½ cup packed light brown sugar
• ¼ tsp. salt
• 8 oz. cream cheese, softened
• ½ cup sugar
• 1 egg
• 2 Tbsp. milk
• 1 Tbsp. lemon juice
• ½ tsp. vanilla
• 4 large eggs
• 1½ cups sugar
• ¾ cup lemon juice
• ⅓ cup flour

Directions

• Preheat oven to 325.
• Cut butter into pieces.
• In a food processor (or blender on low, pulse setting) Process all ingredients until mixture becomes tiny and fine pieces.
• Sprinkle mixture into a 9 x 13 baking pan and press evenly into bottom of pan.
• Bake for 12 minutes and remove from oven.
• In medium bowl, blend cream cheese until smooth.
• Add sugar and mix well.
• Cream together the rest of the ingredients until smooth.
• Pour cheesecake evenly over hot crust.
• Bake 15 minutes.
• Remove from oven and reduce oven temperature to 300.
• In a bowl whisk together eggs and sugar until combined well.
• Stir in lemon juice and flour.
• Pour gently and smoothly over semi-baked cheesecake.
• Bake at 300 for 25-30 minutes.
• Remove from oven and sprinkle powdered sugar over top if desired.
• Cool for an hour and then refrigerate.
• Can be served warm but better after it has chilled.
• I let it sit out of the fridge 20-30 minutes before I serve it.
• For families, it will probably be eaten as soon as they are out of the fridge.
• Makes 24 bars