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.
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
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
How to Make It
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.
Grateful for the cooking spray & parchment paper suggestion as the bars came out with no trouble. I cut them into 4x3 (12 servings) and that was plenty big, might even be better cut into 4x4s. Followed the recipe exactly except added 1/4 tsp. lemon extract and 1/4 tsp. vanilla extract. We loved them--so buttery and rich-tasting, like little cheesecakes!
AWESOME! My tips: as others suggested - parchment paper and using a blender if your food processor (like mine) leaked. I made lemon first - using the processor and without parchment. Once I got the first one out I got the rest out okay. Served with strawberries and unsweetened fresh whipped cream. Made again with lime and it's SO GOOD!!!! Used the blender and it worked great. I think I'm going to try grapefruit next.
These are fantastic! I used meyer lemons (it's what I had on hand), added more zest and placed foil in the pan coated with cooking spray. Came out easily even after only being in the fridge for 4 hours. I made two in different pans...one 8 x8 metal and the other 8 x 8 foil. I cooked the crust longer in the foil pan (10 additional minutes) and it came out nice and crunchy. I made the other one for a pot luck for tomorrow so I'm not sure how the crust turned out. I cut them in 2 inch squares...otherwise they would've been long gone. A keeper for sure!
Why oh why do i wait till after i made a recipe to read the reviews - i came to the same conclusion - parchment paper is a must!
Recipe was pretty tasty, nice refreshing desert!
I used splenda in the crust, couldn't tell a difference.
I'm also intrigued by the freezing idea - i might try that with my left overs.
At first I thought these were too grainy (I tried after they had been freezing for about three hours) but after letting it fully freeze it is one of my favorite low cal desserts. It is quite difficult to cut so it is hard to obtain an aesthetically pleasing outcome. Also half of the serving size is plenty.
These little beauties are soooo good! I will definitely be making them again. I lined the pan with foil, sprayed foil with cooking spray, lifted foil out of pan after cooking, cut on foil, and they came out perfectly. My food processor is small, so I used my blender, and it worked just fine. For a pretty presentation, I arranged squares on a platter and garnished with ~1 cup red raspberries. Yum!
AWESOME! I like lemon desserts so this was great. I was worried the crust was too dry when I took it out of the oven but once the bars sat overnight, the moisture soaked into them. I would highly recommend this dish to anyone. I think next time I would do like another reviewer suggested and use parchment paper to line the bottom of my pan--knife marks scratched it up and I had difficulties getting the bars out.
Very good. Will make again with maybe a bit more lemon zest. I had no problem with the bars falling apart. Is a mix of two of my favorite desserts, lemon bars and cheesecake. I think it will be good with some fresh raspberries and a dusting of powdered sugar.
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