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My review
Cheesecake Lemon Bars
18
counseljul50
"A light lemony cheesecake dessert that makes two layers, one lemony layer, and another cheesecake layer. You'll be coming back for more!"
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Ingredients
1 h 15 m servings 256Original recipe yields 24 servings (1 9x13-inch baking pan)
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Directions
{{model.addEditText}} Print- Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.
- Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.
- Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.
- Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking.
- Bake in the preheated oven until the filling is set, about 30 minutes.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 121140 Ratings
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Most helpful positive review
6/17/2011
Made these last night and they were very, very good. The reason I gave it 4 stars is because there wasn't enough lemon flavor for me. When I make this again I will double the lemon mixture. The ...
Most helpful critical review
6/24/2011
I LOVE lemon and cheesecake, but these just didn't mesh that well. I think doubling the lemon filling would've been a good idea, and they definitely need to chill overnight. (They were much bett...
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Least positive
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6/17/2011
Made these last night and they were very, very good. The reason I gave it 4 stars is because there wasn't enough lemon flavor for me. When I make this again I will double the lemon mixture. The ...
6/17/2011
These turned out great. A lot of steps but well worth it. I topped mine with a thin layer of sweetened sour cream (about a cup of sour cream w/ confectioners sugar to taste and a drop...litter...
6/13/2011
Excellent recipe. I put the cream cheese on top of the lemon mixture and thought there was no way this was going to set and separate. I was wrong, turned out great and everyone loved it. Whelma
8/19/2011
i would happily give this dish 100 stars as it was absolutely wonderful! i did increase the lemon juice to 2/3 as suggested and added an additional 1 tbsp flour to the lemon juice mixture. aft...
11/25/2011
Made these for Thanksgiving and they were a huge hit! Absolutely delicious. I melted my butter for the crust to save time and the crust turned out perfect shortbread texture. If you have a favor...
12/18/2011
Added lemon extract (1 teaspoon) and some lemon zest to the lemon mixture. Best lemon bars ever and very easy to make
7/14/2011
Just made these today and they are so good! After reading some reviews saying there was not enough lemon flavor, I also added in some store bought lemon juice in addition to the fresh and they a...
7/30/2011
AMAZING! These are much better than regular lemon bars. I loved everything about this recipe, even the crust was perfect. The only thing I did differently was to add 1 tsp. lemon extract to t...
6/19/2011
For the crust part I broke up a roll of sugar cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Than I baked it at 350 for 15 to 20 minutes or until light go...