Tuesday, March 01, 2011

Celebrate March with Some Lemon Bars!!!!!

I can't tell you how much I LOVE these bars...they are the perfect combination of Sweet and Tart. Plus they always make me think of Spring...I guess Lemon just does that to some of us. I have a small confession, I have not always been a huge fan of Lemon bars...I actually despised them. They were always to Tart and Jelly like....yuck! Like Lemon jelly in a bar form....so when I twisted my own arm to go ahead and try these, I fell in Love!

These are not your typical thick jelly like lemon bars...Oh No these are so much better. They are more like Lemon Cheesecake bars!!!


Don't these look Divine!!!


Start by Preheating your oven to 350 and then lining a 9 x 13 pan with tin foil.

 Next take 40 - 45 Nilla Wafers and crumble them up. If you don't have a food processor don't fret, just place them in a zip lock bag and run a rolling pin over them. Place them in a medium sized bowl and add 1 cup of flour and 1/2 cup of brown sugar. Mix until combined. Then add 1 stick ( 1/2 cup) of cold butter.


Using a pastry blender or your good ole hands blend in the cold butter until mixture is resembles coarse crumbles.


Pour into lined pan and press down, bake for 15 minutes.


Now your ready for the filling, so while your crust is baking go ahead and get started. May I add that anything that requires 2 blocks of cream cheese is going to be AWESOME, my hips may not agree with me but I never listen to them anyway.


Yummmmm....okay wiping the drool from my face. Take 2 8oz blocks of cream cheese and place it in a large bowl.


Add in 2 cups of Sugar and mix with an electric mixer until creamy. Please resist all urges to eat this right out of the bowl.


Take 4 eggs and 4 Tbsp of flour and add them to the cream cheese mixture, mix until combined.

 Next you will need around 4 lemons. Here comes the work out, you need 6 Tbsp of grated Lemon peel. Set aside 4 Tbsp for later. Make sure you save the Lemons after you grate them.


Take your grated Lemons and cut them in half...next squeeze the life out of them. * Make sure you pick out any seeds that fall in the Lemon juice. You will need 1/2 cup of fresh Lemon juice (this is the secret, so don't skip out on this one).


Add your 2 Tbsp of Lemon peel, 1/2 cup of Lemon juice and 1/2 tsp. of Baking Powder. Watch closely because something magical happens! Fizz Fizz:) Mix until combined.


Pour your Lemon batter over your baked crust and place in the oven for 40 - 50 minutes. Make sure the center is set before taking out.


Place on cooling rack and let it cool completely before covering and placing in the fridge. The Lemon bars need to be in the fridge for a minimum 2 hours or over night before serving.


Once your ready to serve take the tin foil and pull it out of 9 x 13 pan, cut into bars. Makes 20 - 24 bars depending on how big you cut them. Sprinkle with Powdered Sugar and top with reserved Lemon peel.

Take a big bite and Enjoy.


Happy March 1st Everyone!


Cheesecake Lemon Bars
 Preheat 350
Bake crust 15 min.
Bake bars for 40-50 min.

40-45 Nilla Wafers, crushed
1 cup of Flour
1/2 cup of Brown Sugar
1 stick of Butter, cold
2 pkg. 8 oz Cream Cheese
2 cups of Sugar
4 Eggs
4 Tbsp. Flour
6 Tbsp. grated Lemon peel
1/2 cup fresh Lemon juice
1/2 tsp. Baking Powder

Powdered Sugar to Sprinkle on Top

Recipe: Kraft Foods

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