Butter Crunch Lemon-Cheese Bars

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 29%
  • Fat: 9g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 6.7g
  • Carbohydrate: 44.5g
  • Fiber: 0.5g
  • Cholesterol: 49mg
  • Iron: 1.1mg
  • Sodium: 298mg
  • Calcium: 40mg

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

  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.
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