Chocolate Chocolate and More!

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Lemon Cheese Bars

Lemon Cheese Bars-just the right combination of lemon, sweetness and cheesecake with a crumb topping.

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.

Lemon Cheese Bars-just the right combination of lemon, sweetness and cheesecake with a crumb topping.

Lemon Cheese Bars

makes 16 small bars

Yield: 16 small bars

Lemon Cheese 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

  1. 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.
  2. While crust is baking, combine remaining ingredients and beat until smooth.
  3. 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.
  4. For ease in cutting dip knife in hot water after each cut.

Notes

recipe source ChocolateChocolateandmore.com

© Gail Dickinson
Lemon Cheese Bars-just the right combination of lemon, sweetness and cheesecake with a crumb topping.

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Comments

  2. lemon adds such a refreshing flavor. and mixed with cheese its either like cheesecake or a danish and both are delicious and this looks amazing!

  3. Joan, I would love to know your definition of “freezing cold” is down there in Georgia! Up here in Wisconsin, we have highs in the 20s all this week. Boo! 🙁 Don’t know how much more winter I can take. I might have to come visit you. 🙂 These bars are just the breath of spring I need. They look amazing; can’t wait to try them.

  5. Hi! My daughter lives in Athens GA and I am on my way there on Monday, from WI:) We are in the midst of another “winter” snow storm so anything to me above 40 degrees is a heat wave:) Your Lemon Cheese Bars look wonderful, Great for Easter! Lynn @ Turnips 2 Tangerines

  7. I am up for pretending it is Spring here too! I am so over the clouds and cold rainy days!! Hooray for bright lemony desserts to keep our spirits up!!!

  13. These look amazing! Wondering if you could sub lemon zest and/or fresh lemon juice for the lemon extract tho?

  14. I LOVE these, Joan! These are a WIN in my book. Stopping by from Tasty Thursdays! Have a fabulous weekend. 🙂

    Julie @ This Gal Cooks

  17. Lemon is such a favorite of mine so these bars look incredibly good to me. The weather here has done the same thing, yesterday it was in the 70’s and today really cold and had to drag the boots back out.

  21. 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!

  23. 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!

  25. 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!

  28. 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

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