A middle cream cheese layer updates classic lemon squares.
- Portion size 60 servings
- Credits : Holiday Celebrations: 2007
MethodLine 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease.
Base: In food processor, crush cookies to make 2 cups (500 mL); pulse in butter until moistened. Press into prepared pan. Bake in centre of 325°F (160°C) oven until firm, about 12 minutes. Let cool on rack.
Cheesecake Layer: In bowl, beat cream cheese with sugar until smooth; beat in egg. Spread over base. Set aside.
In bowl, beat eggs with sugar until thickened. Beat in lemon rind and juice, flour and baking powder until smooth; pour over cheese layer. Bake in centre of 325°F (160°C) oven until edges are set and brown, 35 minutes. Let cool on rack. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days. Or overwrap in heavy-duty foil; freeze for up to 1 month.)
Cut into bars. Dust with icing sugar.
Nutritional facts Per bar: about
- Sodium 33 mg
- Protein 1 g
- Calories 71.0
- Total fat 4 g
- Cholesterol 24 mg
- Saturated fat 2 g
- Total carbohydrate 9 g
- Iron 1.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 4.0
- Vitamin C 2.0