Lemon Cheese Bars-just the right combination of lemon, sweetness and cheesecake with a crumb topping.
It’s spring! At least I’m pretending spring is here. If I could just get the weather to cooperate. Such a tease, have a day or two of 70 degrees and then bam! It’s freezing cold again and I’m having to dig out the turtlenecks and sweaters. I really wish the weather would make up it’s mind.
Today is so dreary I need a little sunshine in my life so in come lemons! Something about that pretty yellow color, that tart juice. I love watching the kids suck on lemons, they try so hard not to let their faces pucker up but isn’t that the point of sucking on a lemon? Yes it tastes good but I should really have the camera ready any time they get their hands on one. Definitely a good way to make a rainy day a little brighter.
So after letting the kids pucker up for a few minutes and having lots of laughter fill the kitchen, I need to commandeer the rest of my lemons and make a treat. I could make Lemon Sugar Cookies, Lemon Bread or Lemon Crumb Squares but I’m in the mood for something a little less sweet. These Lemon Cheese Bars were perfect.
makes 16 small bars
Lemon Cheese Bars
Ingredients
- 1 cup all purpose flour
- 1/2 cup pecans, finely chopped
- 1 1/2 cups confectioner's sugar, divided
- 6 tablespoons butter, softened
- 1 package cream cheese, softened (8 ounces)
- 3 tablespoons lemon juice
- 1/2 teaspoon lemon extract
- 1 egg
Instructions
- With a pastry blender or 2 knives, blend together flour, nuts, butter and 1/2 cup confectioner's sugar till crumbly. Reserve 1/2 cup crumb mixture. Press remaining mixture into the bottom of a greased 8x8 pan. Bake in a preheated 350 degree oven for about 18-20 minutes, just until edges start to turn golden.
- While crust is baking, combine remaining ingredients and beat until smooth.
- Remove crust from oven and pour cheese mixture over crust. Crumble reserved flour mixture over top of cheese mixture. Return to oven and bake for about 30-35 minutes or until golden. Cool on wire rack, then refrigerate until chilled.
- For ease in cutting dip knife in hot water after each cut.
Notes
recipe source ChocolateChocolateandmore.com
Erin D. says
I sympathize. I’ve been doing the, “Oh it’s so dreary! I need lemons!” thing since January. I can’t wait for spring! 🙂
And more lemon?! Yay! These look amazing. Love the topping!
Lisa {Authentic Suburban Gourmet } says
Stop! You are simply making my mouth water with these lemony delights! Keep the lemon treats coming.
Lesa says
I made these yesterday. So good! I doubled the recipe and used a 9×13 pan. I messed up by forgetting to put the eggs in the filling (oops!), but they turned out just fine anyway. Still firm enough to pick up and eat. My dinner guests loved them. The perfect springtime dessert. Thanks Joan!
whasa says
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Aubrey Stacey says
These look so yummy! We shared over on FB and everyone thought they looked great. Thanks for sharing with us over at Real Housemoms for Fabulous Fridays!
kelley @ Miss Information says
Joan I can’t wait to try these, I think I’ll make them for book club next week. I am assuming the are sort of like cheese cake?
Joan says
Kelley, you’ll love them, yes, like a cheese cake with a lemon twist!
Julie @White Lights on Wednesday says
My mom loves lemon. I think these are right up her ally. I can’t wait to make them for her!
BeeDee says
These Lemon squares were fabulous. Super easy as well. I loved the buttery shortbread crust, and then you get a blast of yummy lemon cheesecake. So good. Thanks for sharing