Butter Crunch Lemon-Cheese Bars

Butter Crunch Lemon-Cheese Bars Recipe
Randy Mayor; Mary Catherine Muir
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.

Yield:

8 servings (serving size: 1 bar)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

Note:

Greg Patent,

January 2001
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