I sure do love lemon desserts! BUT… I’m pretty partial to fresh lemons.
I always buy a big bag and keep them in the fridge. I never know when the lemon dessert mood will come upon me, and I want to be prepared when it strikes.
Plus, I put them in my unsweetened iced tea, and I consume about a gallon a day
The REAL thing lends such a fresh, tart flavor that just can not be achieved from a lemon flavoring.
These lemon cheesecake bars were a must try for my sister’s bridal shower back in the Spring. They are tart but sweet. Creamy and indulgent yet somehow light. Summer is nearing it’s end, so you NEED to make these SOON!
1 cup all purpose flour
1/4 cup confectioners sugar
1 stick unsalted butter, room temperature, cut into 8 pieces
1 egg white for glazing
10 ounces cream cheese, room temperature
1/2 cup plus 1 Tablespoon sugar
2 teaspoons lemon zest
1/4 cup plus 1 Tablespoon sour cream, at room temperature
6 Tablespoons fresh lemon juice
2 eggs, at room temperature
1 teaspoon vanilla extract
Preheat oven to 350. Lightly grease an 8 inch square baking pan with butter.
For the base, process the flour and confectioners sugar in a food processor for a few seconds. Add butter and process until dough comes together, 20 or 30 seconds.
Pat the dough into the bottom and 1 inch up the sides of the pan. Glaze it with the egg white. Pour it into pan and move from side to side so it covers it all. Pour out the excess.
Bake until golden and set, about 25 minutes. Place in refrigerator for 15 minutes to cool completely. Keep oven on.
Meanwhile prepare the topping: With a mixer blend the cream cheese, sugar, and lemon zest until light and fluffy, about 2-3 minutes. Add the sour cream and lemon juice and beat until smooth, about 1 minute. Add the eggs and vanilla and beat until creamy. Spread the topping evenly over the base. Bake until top is slightly golden and tester inserted in center comes out dry, about 1 hour.
Allow the bars to cool completely and refrigerate. I like to let mine sit in the refrigerator for a few hours before cutting and serving.
Yields: 12-16 bars
Linked to: Ingredient Spotlight