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
- 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
- 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.
recipe source ChocolateChocolateandmore.com