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Butter Crunch Lemon-Cheese Bars

Randy Mayor; Mary Catherine Muir
Yield 8 servings (serving size: 1 bar)
A buttery, crunchy pastry crust forms the base for a tangy lemon filling. You can substitute fresh orange juice and grated orange rind for lemon, if you wish. These are best served chilled.

Ingredients

  • Crust:
  • 1/3 cup butter, softened
  • 1/4 cup packed dark brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mace or nutmeg
  • 1 cup all-purpose flour
  • Cooking spray
  • Filling:
  • 1 cup 1% low-fat cottage cheese
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon grated lemon rind
  • 3 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon baking powder
  • 1 large egg
  • 1 large egg white

Nutrition Information

  • calories 281
  • caloriesfromfat 29 %
  • fat 9 g
  • satfat 5.2 g
  • monofat 2.6 g
  • polyfat 0.6 g
  • protein 6.7 g
  • carbohydrate 44.5 g
  • fiber 0.5 g
  • cholesterol 49 mg
  • iron 1.1 mg
  • sodium 298 mg
  • calcium 40 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare crust, place first 4 ingredients in a large bowl, and beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Add 1 cup flour to butter mixture, and beat at low speed until well-blended. Press crust into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes.

  3. To prepare filling, place cottage cheese in a food processor; process 2 minutes or until smooth, scraping sides of bowl once. Add 1 cup granulated sugar and remaining ingredients, and process until well-blended. Pour filling over crust. Bake at 350° for 25 minutes or until set (the edges will get lightly browned), and cool. Cover and chill for 8 hours.