DOUBLE LAYER LEMON-LIME BARS
Layer after sweet layer, these lemon-lime bars are full of the best citrus flavors. What's even more amazing is that they take just 20 minutes to prep.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Combine wafer crumbs, margarine and 2 Tbsp. sugar; press onto bottom of 9-inch square pan.
- Beat cream cheese, lime juice and remaining sugar until blended; spread over crust.
- Beat pudding mixes, milk and lime zest in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over cream cheese layer in pan.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
DOUBLE LEMON CHEESECAKE
Sandwiched between a vanilla wafer crumb crust and a zingy lemon glaze, this creamy cheesecake is a shoo-in to win Best Lemon Cheesecake in your house.
Provided by My Food and Family
Categories Dairy
Time 6h
Yield Makes 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
- Separate one of the eggs. Cover and refrigerate egg yolk for later use. Set egg white aside. Beat cream cheese, 1 cup sugar, the flour, lemon zest, 2 Tbsp. lemon juice and the vanilla in large bowl with electric mixer on medium speed until well blended. Add egg white and remaining 3 whole eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 50 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
- Mix 3/4 cup sugar and cornstarch in medium saucepan; gradually stir in 1/2 cup water and 1/4 cup juice until well blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Beat reserved egg yolk lightly with fork. Stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; mix until well blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly. Spoon glaze over cheesecake. Refrigerate until set.
Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 105 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
DOUBLE-LAYER CHEESECAKE BARS
Can't choose between chocolate and vanilla cheesecake? Have both when you make this bar recipe with two distinct layers. -Andrea Price, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Reserve 1 cup dry cake mix for filling. In a large bowl, combine oil, 1 egg and remaining cake mix; stir until blended. Stir in 1/2 cup chocolate chips. Press onto the bottom of a greased 13x9-in. baking pan. Bake until set, 10-12 minutes., Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, heavy cream, vanilla and reserved cake mix. Add remaining 2 eggs; beat on low speed just until blended. Remove 2 cups for chocolate topping; pour remaining batter over crust., For topping, melt remaining chocolate chips. Stir into reserved cream cheese mixture; spoon over filling. Bake until center is almost set, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 292 calories, Fat 19g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 248mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
CHEESECAKE LEMON BARS
A light lemony cheesecake dessert that makes two layers, one lemony layer, and another cheesecake layer. You'll be coming back for more!
Provided by counseljul50
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h15m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.
- Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.
- Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.
- Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking.
- Bake in the preheated oven until the filling is set, about 30 minutes.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 30.7 g, Cholesterol 82.3 mg, Fat 13.6 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 8.1 g, Sodium 113.9 mg, Sugar 23.7 g
THE BEST LEMON BARS
Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!
Provided by Patty Schenck
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
- Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
- Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 17.8 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 44.4 mg, Sugar 11.2 g
LEMON-LIME MAGIC CAKE
A citrusy lemon-lime filling is poured over white cake batter so the filling becomes the bottom layer and the cake layer rises to the top. It's magic and delicious!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 18
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
- In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 75 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 29 g, TransFat 0 g
DOUBLE LEMON BARS
Steps:
- Heat oven to 350°F. Grease 8- or 9-inch square baking pan; set aside.
- Combine all crust ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed. Press into prepared pan. Bake 15-17 minutes or until edges are lightly browned.
- Combine all filling ingredients in same bowl. Beat at medium speed until well mixed. Pour filling over hot, partially baked crust. Continue baking 17-20 minutes or until top is light golden brown. Sprinkle with powdered sugar. Cool completely. Cut into bars.
Nutrition Facts : Calories 80 calories, Fat 2.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 25 milligrams, Sodium 45 milligrams, Carbohydrate 13 grams, Fiber
LEMON BARS
Steps:
- For the crust: Preheat the oven to 350˚. Grease a 9-by-13-inch pan with butter. (Use an 8 x 10 pan if you'd like the layers to be a little thicker.)
- Stir together the flour, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
- For the filling: Stir together the sugar and flour. Crack in the eggs and whisk to combine. Add the lemon zest and juice and mix until combined. Pour over the crust and bake about 20 minutes.
- Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.
DOUBLE LEMON BARS
I got this recipe from my gourmet cooking class in college. There is nothing gourmet about these fancy little lemon bars other than the fact that we cut them with fancy cutters and served them on a tray with a bunch of other "fancy" bars and cookies for a reception we catered. They're so easy but nobody will ever know!
Provided by Redneck Epicurean
Categories Bar Cookie
Time 45m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- CRUST: Using an electric mixer, beat butter until fluffy. Beat in the powdered sugar. Add 2 cups of flour one cup at a time, beating until moist clumps form. Using the back of a fork, press the dough over the bottom of a 9 x 13 pan. Bake the crust until light golden, about 20 minutes.
- FILLING: Beat the sugar and eggs in a medium bowl until blended. Beat in the fresh lemon juice, lemon peel, and baking powder, then the remaining flour. Pour the filling over the hot crust and bake until the filling is set in the center and begins to brown, about 20 minutes. Cool completely before cutting. Sprinkle with powdered sugar.
Nutrition Facts : Calories 201.4, Fat 8.6, SaturatedFat 5.1, Cholesterol 51.3, Sodium 95.1, Carbohydrate 29.5, Fiber 0.4, Sugar 20.1, Protein 2.4
MRS. FIELD'S TRIPLE-LAYERED LEMON BARS
Make and share this Mrs. Field's Triple-Layered Lemon Bars recipe from Food.com.
Provided by aliono
Categories < 4 Hours
Time 2h
Yield 12 Bars, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325.
- Prepare the shortbread crust: Cream butter and sugar in medium bowl with electric mixer set on high speed. Add vanilla and mix until combined. Add flour and mix at low speed until fully incorporated.
- Press dough evenly into bottom of an 8- by 8-inch baking pan. Refrigerate until firm, approximately 30 minutes.
- Prick shortbread crust with fork and bake for 30 minutes or until crust turns golden brown. Cool on rack to room temperature.
- Prepare the cream cheese filling while the crust is baking: Beat the cream cheese and sugar until smooth in medium bowl with electric mixer set on high speed. Add egg and lemon extract and beat on medium speed until light and smooth. Cover bowl tightly and refrigerate.
- Prepare the lemon curd: Blend the egg yolks with cornstarch and sugar in medium non-aluminum saucepan. Place over low heat and slowly whisk in water and lemon juice. Increase heat to medium-low and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat. Add lemon peel and butter and cool for 10 minutes.
- Assemble the bars: Sread chilled cream cheese filling evenly over cooled shortbread crust with spatula. Spread lemon curd evenly over cream cheese filling. Place pan in center of oven. Bake 30 to 40 minutes or until edges begin to turn light golden brown. Cool to room temperature on rack. Chill in refrigerator 1 hour before cutting into bars. Dust top with confectioners' sugar.
Nutrition Facts : Calories 338.6, Fat 18.1, SaturatedFat 10.9, Cholesterol 126.8, Sodium 133.2, Carbohydrate 41.1, Fiber 0.3, Sugar 31.2, Protein 4
THE BEST LEMON BARS
It's tough to top a classic lemon bar, but we've done it! We kept the tender, buttery crust and bright filling of the original, and made a few improvements. For our luscious lemon layer, we employed a unique double-cooking method. Simmering first on the stovetop like lemon curd allows us to add butter, which balances the tart and sweet elements and adds a richer, smoother texture.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 24 bars
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
- For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
- For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
- Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
- Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
- Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.
DOUBLE LEMON BARS
Provided by Lana Sills
Categories Cookies Citrus Dairy Dessert Bake Low Sodium Summer Bon Appétit California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9x13x2-inch baking dish. Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature.
- Beat eggs, 1 1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool.
- Cut into 24 bars. Sift powdered sugar over top before serving.
DOUBLE BERRY BARS
These are a riff on a treat I loved as a child: little cheesecake bars with ribbons of jam and a drizzle of frosting on top. They are great to keep in the fridge when I've got a craving for something sweet or to serve as dessert for a party.
Provided by Kardea Brown
Categories dessert
Time 5h10m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the crust: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan with cooking spray.
- Stir together the graham cracker crumbs, sugar, melted butter and salt in a bowl. Press into an even layer in the bottom of the pan. Bake the crust until set, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.
- For the filling: Beat the cream cheese and sugar in the bowl of a stand mixer with the paddle attachment until creamy. Add the eggs, one at a time, beating until the yellow disappears. Add the sour cream, lemon juice and vanilla extract and beat until smooth. Pour the batter over the cooled crust. Bake until the cheesecake is firm and set, 35 to 40 minutes. Remove from the oven. Run a knife around the edges and let the cheesecake cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
- For the topping: Cut the cheesecake into 12 bars. Coat a straw or a chopstick with cooking spray. Press down in the center of each bar to form a space for the jam, cleaning after each use. Pipe the jams alternately into the center of each bar, then drizzle with the melted white chocolate.
DOUBLE-LAYER LEMON BARS
Steps:
- CRUST: whisk together flour, cornmeal, sugar, lemon rind & salt in med bowl - add melted butter - stir well - press dough in bottom of pan CR CHEESE LAYER: in lg bowl beat yogurt & cr cheese at med speed until combined, about 1 min - increase speed to high & beat until smooth, about 2 mins - add flour, egg & sugar - beat on med until combined about 1 min - increase speed to high - beat until smooth, about 1 min - pour over top of crust in pan - bake 350 x 20 mins until just set LEMON LAYER: beat eggs & sugar in med bowl on med/high until combined - add flour, baking powder, lemon rind & juice - beat until smooth - remove pan fr oven - pour lemon mix over top of cr cheese - bake 30 mins until light golden & set - cool in pan on wire rack to rm temp - refrig for 1 hr - sift confect sugar on top - cut in squares
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BEST LEMON BARS RECIPE - CIAOFLORENTINA
From ciaoflorentina.com
4.5/5 (2)Total Time 1 hrCategory DessertCalories 296 per serving
- To make the lemon curd, prepare a double boiler with 2 inches of water in the bottom pan. Bring to a gentle simmer.
- Add the egg yolks, sugar, lemon zest and lemon juice to the top pan. Whisk together over the steam until combined well. Keep whisking for a few minutes until the curd has thickened and coats the back of a spoon. About 10 to 15 minutes or so. Turn off the flame and whisk in the butter until melted. Transfer the curd to a bowl and cover with plastic wrap. Refrigerate until cooled completely
EASY LEMON BARS RECIPE - HILDA'S KITCHEN BLOG
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5/5 (3)Total Time 45 minsCategory DessertCalories 116 per serving
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3.7/5 (71)Category RecipesServings 36Calories 135 per serving
EASY LEMON BARS (LEMON SQUARES) - DINNER, THEN DESSERT
From dinnerthendessert.com
4.8/5 (27)Total Time 50 minsCategory DessertCalories 237 per serving
- Preheat oven to 350 degrees and line baking pan both ways with parchment paper with overhang.
- Add the butter, sugar and flour to a food processor and let process for 20-30 seconds or until the dough comes together into a ball then press into an 8x8 inch pan and bake for 22-25 minutes.
- Combine the 1 1/2 cups sugar, 1/4 cup flour, 4 eggs, lemon juice and zest in a large bowl and whisk well and let sit for 15 minutes while crust bakes, whisk just before pouring onto crust and then bake the crust with the filling for 30-35 minutes (remove before it starts to brown).
LEMON CHEESECAKE BARS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
4.8/5 (12)Total Time 40 minsCategory DessertCalories 234 per serving
- Cut out a 9- × 9-inch square of parchment paper and lay on top of the greased bottom of the pan
- For the crust, use a pastry blender to combine the flour, cornstarch, sugar, butter, and lemon zest until the mixture is coarse crumbs, with the butter worked in. Press the dough into the greased baking pan, on top of the parchment paper. Bake for 15 minutes, until lightly browned. Remove and place the pan on a wire rack to cool slightly. Leave the oven switched on.
- For the cream cheese layer, fit a stand mixer fitted with the paddle attachment. Beat the cream cheese and sugar together until light and creamy, 3 to 4 minutes. Beat in the egg completely, then pour the mixture onto the warm crust. Return to the oven and bake for 10 to 15 minutes, until slightly set on top. You need to have the top cooked in a slight crust so the lemon layer doesn’t seep through when poured on top. Remove. Leave the oven switched on.
THE BEST LEMON BARS - LET'S DISH RECIPES
From letsdishrecipes.com
4.4/5 (175)Total Time 1 hrCategory DessertsCalories 506 per serving
- Butter a 9 x 13 baking pan, then line the bottom and sides of the pan with parchment paper. This is optional but will make removing the bars from the pan much easier.
- Make the crust by creaming the butter, sugar and salt in the bowl of an electric mixer until light and fluffy. Stir in the flour.
- Using your hands, press the dough into the bottom of prepared pan. Chill the pan while the oven preheats to 350° degrees. Bake the crust for 12-15 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
- Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour the lemon mixture over the crust and bake for about 35 minutes, until filling is set. Let cool to room temperature, then refrigerate at least one hour.
PERFECT LEMON BAR RECIPE - LAUREN'S LATEST
From laurenslatest.com
4.5/5 (34)Total Time 50 minsCategory DessertCalories 144 per serving
- Spray 8x8 or 9x9 square glass baking pan with nonstick cooking spray and line parchment paper (optional). Lightly spray parchment with more cooking spray and set aside. Preheat oven to 350 degrees.
- In a medium-sized bowl, mix butter, flour, powdered sugar, and vanilla until a dough starts to form. If you notice the dough not coming together, your butter may be too cold. Mix with your hands so the heat from your hands can help bring the dough together.
- While crust bakes, make the lemon filling. Whisk sugar together with lemon juice, eggs, and flour. Once the crust is done baking, pour lemon filling over hot crust.
THE BEST LEMON BARS I'VE EVER HAD (VIDEO!) | MOM ON TIMEOUT
From momontimeout.com
5/5 (1)Calories 203 per servingCategory Dessert
- Preheat oven to 325°F. Lightly spray a 13 x 9 inch glass baking dish with cooking spray and line with parchment paper. Be sure to leave enough of an overhang for easy removal of the lemon bars. Set aside.
- In a large mixing bowl, combine all purpose flour, powdered sugar, cornstarch and salt. Add melted butter and vanilla extract and stir just until combined.
- Press the crust mixture evenly on the bottom of the prepared baking dish. Bake for 18 to 22 minutes or until the edges are starting to turn a very light golden brown.
- While the crust is baking, prepare the lemon curd filling. In a large bowl, whisk eggs and granulated sugar together. Add the flour and whisk until no lumps remain.
LEMON MAGIC BARS - SIMPLE JOY
From simplejoy.com
5/5 (2)Category DessertCuisine AmericanTotal Time 1 hr 10 mins
- In a large bowl, mix together the graham crackers, the 6 TBSPs of butter (melted) and the 2 TBSPs of sugar. Press into the bottom of the pan.
- In a different bowl, mix together 1 1/4 cup flour, 1/4 tsp salt, and 1/4 tsp baking powder, set aside.
- Beat together 3/4 cup of granulated sugar and 1/2 cup unsalted butter until creamy, about two minutes. Add in the egg and then the vanilla until just combined. Slowly add in the flour mixture until it is fully combined. (See Tips and Tricks for more information.)
LEMON BARS - SUGAR SPUN RUN
From sugarspunrun.com
Ratings 11Calories 257 per servingCategory Dessert
- Preheat oven to 325F (160C) and line a 9x9” square baking pan with enough parchment paper (do not use aluminum foil) so that some is hanging over the sides (you want to be able to lift the bars out of the pan once they’ve cooled completely).
- While the crust is baking, combine eggs, egg yolks, lemon juice, sugar, and salt in a medium-sized saucepan. Add butter and transfer to the stovetop over medium/low heat. Stir constantly (do not let the curd boil) until thickened and mixture coats the back of a spoon.
TRIPLE LAYER LEMON BARS RECIPE - RECIPES.NET
From recipes.net
Cuisine ATotal Time 2 hrs 10 minsCategory CookiesCalories 337 per serving
- Add vanilla extract and mix until combined. Add flour and mix at low speed until fully incorporated.
- Press crust evenly into the bottom of an 8-inch square baking pan. Refrigerate until firm, about 30 minutes.
DOUBLE-LEMON CHEESECAKE BARS RECIPE BY PHILADELPHIA CREAM ...
From thedailymeal.com
3.3/5 (17)Estimated Reading Time 1 minServings 16Calories 353 per serving
- Preheat oven to 325 degrees. Line a13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minuntes.
- Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 Tablespoon of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly.
LEMON GLACIER BARS - MRFOOD.COM
From mrfood.com
4/5 (21)Estimated Reading Time 2 minsCategory Bar Cookies
- Preheat oven to 350 degrees F. In a large mixing bowl, combine cake mix, 1 egg, and oil ; beat at medium speed with an electric mixer until crumbly. Reserve 1 cup cake mixture for topping. Press remaining cake mixture into an ungreased 9- x 13-inch baking dish.
- Beat cream cheese at medium speed until creamy; add sugar, remaining egg, and lemon juice, beating until smooth. Pour cream cheese mixture over baked crust; sprinkle with reserved cake mixture.
- Bake, uncovered, an additional 20 to 22 minutes, or until lightly browned. Let cool slightly; cover and chill. Cut into bars before serving.
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