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Creamy Lemon Nut Bars

Yield Makes 32 bars
Prep: 15 min., Bake: 50 min., Cool: 1 hr.


  • 1/2 cup butter, softened
  • 1/3 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup pecans, chopped
  • 1 3/4 cups all-purpose flour, divided
  • 1 (8-ounce) package cream cheese, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon grated lemon rind
  • 1/2 cup fresh lemon juice
  • 1 tablespoon powdered sugar

How to Make It

  1. Stir together butter, 1/3 cup powdered sugar, and vanilla in a large bowl. Gradually stir in pecans and 1 1/4 cups of flour, stirring until blended. Press dough firmly onto bottom of a lightly greased aluminum foil-lined 13- x 9-inch pan.

  2. Bake at 350° for 15 minutes.

  3. Beat cream cheese and granulated sugar at high speed with an electric mixer until smooth. Add eggs and remaining 1/2 cup flour; beat until blended. Stir in lemon rind and juice; pour filling evenly over prepared crust.

  4. Bake at 350° for 30 to 35 minutes or until lightly browned. Cool 1 hour or until completely cool. Sprinkle evenly with 1 tablespoon powdered sugar; cut into 32 bars.