Photo: Oxmoor House
Hands-On Time
45 Mins
Chill Time
89 Hours 20 Mins
Serves 12 (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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare crust, place first 4 ingredients in a large bowl, and beat with a mixer at medium speed until smooth. Weigh or lightly spoon 5 ounces (about 1 cup) flour into a dry measuring cup, and level with a knife. Add flour to butter mixture, and beat at low speed until well blended. Press crust into bottom of an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 20 minutes.

Step 3

To prepare filling, place cottage cheese in a food processor; process 2 minutes or until smooth, scraping sides of bowl once. Add granulated sugar and next 6 ingredients (through egg white), and process until well blended. Pour filling over crust.

Step 4

Bake at 350° for 25 minutes or until set (the edges will get lightly browned). Cool. Cover and chill 8 hours. Sprinkle with powdered sugar before serving, if desired.

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Ratings & Reviews

steponme's Review

December 26, 2013
Delicious, but a bit rich for my taste, so I cut them into 24 servings. Taste like little lemon cheese cakes.