- Total time 1 hour & 45 minutes
- Portion size 40 servings
Preheat oven to 325°F. Line 13- x 9-inch
cake pan with parchment paper.
In food processor, pulse cookies to make 2 cups crumbs; pulse in butter until moistened. Press into prepared pan. Bake until firm, about 12 minutes. Let cool on rack.
Cheesecake Layer In bowl, using electric mixer on medium speed, beat cream cheese with sugar until smooth; beat in egg. Spread over base.
Lemon Topping In bowl, using electric mixer on medium speed, beat eggs with sugar until thickened; beat in lemon zest, lemon juice, flour and baking powder until smooth. Pour over Cheesecake Layer. Bake until edges are set and golden, about 35 minutes. Let cool
completely on rack; refrigerate for 1 hour.
Cut into bars. Dust with icing sugar.
Test Kitchen Make-Ahead Tip: Cover with plastic wrap and refrigerate for up to five days or overwrap with foil and freeze for up to one month.
Nutritional facts PER BAR about
- Fibre 0 g
- Sodium 33 mg
- Protein 1 g
- Calories 71
- Total fat 4 g
- Cholesterol 24 mg
- Saturated fat 2 g
- Total carbohydrate 9 g
- Iron 1
- Folate 2
- Calcium 1
- Vitamin A 4
- Vitamin C 2