I love fruity desserts in the summer and this recipe is a new family favorite! My husband is a big lemon bar fan and these rank right at the top of his list. Even our picky two year old chowed down on a few of these!
Creamy Lemon Bars Recipe:
Ingredients:
20 Nilla Wafers, finely crushed
1/2 cup all purpose flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold butter
1 pkg. (8 oz.) cream cheese (you can use 1/3-less fat cream cheese)
1 cup granulated sugar
2 eggs, at room temperature (just place eggs in a bowl of warm water for about 10 minutes)
2 tablespoons all purpose flour
3 tablespoons grated lemon peel, divided
1/4 cup fresh lemon juice (use juice from the lemons you zested)
1/4 teaspoon baking powder
powdered sugar (optional)
1/2 cup all purpose flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold butter
1 pkg. (8 oz.) cream cheese (you can use 1/3-less fat cream cheese)
1 cup granulated sugar
2 eggs, at room temperature (just place eggs in a bowl of warm water for about 10 minutes)
2 tablespoons all purpose flour
3 tablespoons grated lemon peel, divided
1/4 cup fresh lemon juice (use juice from the lemons you zested)
1/4 teaspoon baking powder
powdered sugar (optional)
Directions:
Preheat oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray lightly with non-stick spray and set aside.
In a bowl, combine Nilla Wafer crumbs, 1/2 cup
flour and the brown sugar. Chop butter into small pieces and then cut
into crumb mixture with a pastry blender. If you don’t have a pastry
blender, just use 2 knives, or even your fingers to break up the butter
until mixture resembles coarse crumbs.
Press crumb mixture firmly onto bottom of prepared pan. Bake 15 minutes.
While crust is cooking, beat cream
cheese and granulated sugar with electric mixer on medium speed until
well blended. Add eggs, 2 tablespoons flour, and baking powder; mix well.
Blend in 1 tablespoon lemon zest, and lemon juice and then pour mixture over crust.
Bake 25 to 30 minutes or until center is set. Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight. These
bars improve with time. Sprinkle with powdered sugar and remaining 2 tablespoons grated lemon peel just before cutting into squares to serve. Store
leftover squares in refrigerator.
Looking for more fruity desserts?
Here are some of our favorites:
(Recipe from Our Best Bites)
Just want to say how much I enjoy your page. I've collected several great-sounding recipes from here and can't wait to try them. I'm here in beautiful Anchorage, Alaska where it is a gorgeous 60 degrees at 2 PM!! I love that we don't get that sweltering heat here although on thd few occasions THST it reaches 79 degrees, we think we are melting! LOL. Keep up the great work!
ReplyDeleteIt sounds so wonderful, but there is a but.. Does it really have to cool completely? Thanks for the recepie and have a wonderful weekend!
ReplyDeleteYUM! This is a must try.
ReplyDelete