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Lemon Cheese Bars 10 Recipe

Ingredients
  • CRUST
  • 1 package plain lemon cake mix (18.25 ounce pkg)
  • 1/3 cup veg. oil
  • 1 egg
  • Filling
  • 1 package cream cheese, softened (8 ounce pkg)
  • 1/3 cup sugar
  • 1 egg
  • 2 tablespoons fresh lemon juice (1 lemon)
Directions
Preheat oven to 350° - set aside ungreased 13 x 9 pan. Blend cake mix, oil and 1 egg with mixer on low speed about 1 1/2 to 2 min. Remove 1 cup of crumbly mixture for topping. Press rest of mixture in pan evenly so it reaches all sides. Bake till lt. brown, about 13 - 15 min. Remove from oven and set aside. For the filling: blend cream cheese with mixer on low speed until creamy (30 sec.). Add sugar, lemon juice and egg. Beat on low speed for 1 -2 min. Spread filling over baked crust. Scatter reserved crumbly mixture over filling. Bake until crust is golden brown & filling just starts to set - about 15 min. Remove from oven & cool on wire rack. Store covered in refrigerator up to 1 week or freeze them, wrapped in aluminum foil up to 6 months.
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Lemon Cheese Bars 10 Recipe - Related Content

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Glossary Terms
brine-cured cheese Glossary Term
A reference to numerous types of cheese that are washed with, or submerged into, a brine bath as part of the cheese making process.
shredded cheese Glossary Term
An old Norwegian cheese that is produced as a soft, cooked-curd cheese made from cow's milk. Produced with low-fat milk, Pulpost Cheese is made from a skimmed milk that is heated and allowed to curdle naturally, thus the reason this cheese is often referred to as a sour-milk cheese.
Produced in factories throughout Norway and the U.S. this cheese is a traditional cremery cheese made from partially skimmed cow's milk.
cheese crisp Glossary Term
Crispy and brittle, this food item is a unique way to provide a small serving of oven baked cheese for a snack or an appetizer.
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