Easy Cream Cheese Lemon Bars Food

LEMON CREAM CHEESE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
• Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
• Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
• Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
• Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

CREAM CHEESE LEMON BARS

Steps:

• Preheat oven to 350 degrees and line a 9x13 inch pan with foil or parchment with plenty of overhang around the edges to lift the bars out of the pan before cutting.
• Prepare the crust by combining flour, sugar, salt, and butter cubes in a food processor or blender. Cover and pulse until fine crumbs form. (You can also do this with a pastry cutter, fork, or with your fingers in a large bowl.)
• Press crust into prepared pan and bake for 10 minutes while you prepare the filling.
• Prepare the filling by combining cream cheese and sugar in a large bowl. Cream together until smooth. Mix in flour, powdered sugar, lemon juice, eggs, and vanilla until completely incorporated.
• Pour filling over crust and return to oven for 30 minutes.
• Allow to cool for about 20 minutes, then cover and transfer chill in the fridge 4 hours or overnight. Lift the foil edges to remove the bars from the pan, slice into squares, sprinkle with additional powdered sugar, and serve.

LEMON BARS WITH CREAM CHEESE FROSTING

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in lemon zest., Spread into a greased 13x9-in. baking pan. Bake at 350° for 18-22 minutes or until center is set and edges are golden brown. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar, lemon juice and zest. Frost top and cut into bars. Store in the refrigerator.

LEMON CREAM CHEESE BARS

Steps:

• Heat oven to 350°F.
• Beat butter, 1/3 cup powdered sugar and vanilla in large bowl with mixer until well blended. Gradually beat in 1-1/2 cups flour. Stir in nuts; press onto bottom of13x9-inch pan sprayed with cooking spray. Bake 15 min.
• Meanwhile, beat cream cheese and granulated sugar in medium bowl with mixer until well blended. Add eggs, 1 at a time, beating well after each addition. Add remaining flour, lemon zest and juice; mix well.
• Pour cream cheese mixture over crust. Bake 30 min. or until center is set. Cool completely. Sprinkle with 1 Tbsp. powdered sugar just before cutting into bars to serve.

PHILADELPHIA 3-STEP LEMON CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Combine cookie crumbs and margarine; press onto bottom of 8-inch square pan sprayed with cooking spray.
• Beat cream cheese, sugar, lemon zest, juice and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

EASY CREAM CHEESE LEMON BARS

Steps:

• Mix dry cake mix, 1 egg, and 1/3 cup oil till crumbly.
• Reserve 1 cup for topping.
• Lightly Pat remaining mix in greased 13 x 9 pan.
• Bake 15 minutes at 350.
• Beat cream cheese, sugar, lemon juice, and 1 egg till smooth.
• Spread over baked layer.
• Sprinkle with reserved crumb mixture. Bake 15 minutes more.
• Cool. Cut into bars.

GINA'S SIMPLE LEMON BARS

Steps:

• Preheat oven to 325 degrees F.
• Dice the butter and put into a food processor with the flour, and sugar. Pulse in short intervals until the mixture is crumbly and resembles coarse bread crumbs. Add the cold egg yolk, salt and water to the mixture, this will make a pastry dough. Place the dough onto a floured surface and form into a ball. Wrap in plastic and place in the refrigerator until cold.
• When the dough is cold, place on a floured surface and roll out to cover the bottom of a 13 by 9-inch pan. Bake for 20 minutes.
• Whisk eggs together and set aside.
• In a separate bowl mix the sugar, flour and baking powder together. Add the lemon zest and juice. Mix in the eggs until well combined. Pour the mixture over the par baked crust.
• Place in the oven and bake for 30 minutes until the center has set firmly. Remove from the oven and allow it to cool. Cut into bars.
• In a large bowl, mix all ingredients together and blend with a hand mixer on low until creamy. Pipe frosting onto lemon bars.

CREAM CHEESE LEMON BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch dish with aluminum foil and spray with cooking spray.
• Mix 3 tablespoons sugar with 1/4 of the lemon zest; set aside.
• Unroll one piece of crescent dough and press in the bottom of the prepared dish, stretching dough to the edges.
• Mix lemon juice and remaining lemon zest in a large bowl. Add cream cheese and 1/2 cup white sugar; beat with an electric mixer until smooth and creamy. Spread over the crescent dough in the pan.
• Unroll the second piece of crescent dough and layer over the cream cheese mixture, gently stretching dough to the edges. Brush melted butter on top and sprinkle with reserved sugar-lemon zest mixture.
• Bake in the preheated oven until top is golden brown, about 30 minutes.
• Remove from the oven and cool on a wire rack for 20 minutes. Lift lemon bars from the baking dish using the foil; transfer to a cutting board. Cut into 24 squares, leaving bars on the foil. Lift the foil and transfer the bars back into the baking dish. Refrigerate until chilled, at least 1 hour.

LEMONY CREAM CHEESE BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, 1/4 cup egg substitute and oil; mix until blended. Reserve 1/2 cup mixture for topping. Press remaining mixture onto bottom of a 13x9-in. baking pan coated with cooking spray. Bake 11-13 minutes or until edges are light brown., In a small bowl, beat cream cheese, sugar and lemon juice until smooth. Add remaining egg substitute; beat on low speed just until blended. Spread over crust. Crumble reserved topping over filling., Bake 11-13 minutes longer or until filling is set. Cool on a wire rack 1 hour. Cut into bars. Refrigerate leftovers.

EASY CHEESY LEMON BARS

Steps:

• Bottom:
• Combine cake mix, butter, and egg. Mix with fork until moistened.
• Set aside 1 cup of mix.
• Grease bottom only of 9x13 pan.
• Pat mix into it.
• Top:
• Mix 3/4 container frosting (about 1 1/4 cups) with rest of cake mix, egg, cream cheese, and lemon juice.
• Beat 3 to 5 minutes.
• Spread over cake mixture.
• Bake at 350 degrees for 30 to 40 minutes or until lightly browned.
• When cool, spread top with remaining frosting.
• Store in refrigerator. Bars cool easier when chilled.