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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.

Greg Patent
Recipe by Oxmoor House October 2013

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Credit: Oxmoor House

Recipe Summary

hands-on:
45 mins
chill:
3 days
total:
3 days
Yield:
Serves 12 (serving size: 1 bar)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

Source

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Nutrition Facts

187 calories; fat 6g; saturated fat 3.5g; mono fat 1.7g; protein 3.5g; carbohydrates 31g; fiber 2.1g; cholesterol 29mg; iron 1.1mg; sodium 127mg; calcium 50mg.
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