Lemon cheesecake bars
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Unbleached flour |
| ⅔ | cup | Powdered sugar -- sifted |
| ¼ | teaspoon | Salt |
| ¾ | cup | Margarine -- cold |
| 1 | pack | Fat-free cream cheese -- (8 |
| Oz) softened | ||
| ⅔ | cup | Granulated sugar |
| 3 | Egg whites -- whipped | |
| ⅓ | cup | Lemon juice -- at room |
| Temperature | ||
| ½ | teaspoon | Vanilla |
| 2½ | cup | Powdered sugar -- sifted |
| ½ | teaspoon | Vanilla |
| 1 | tablespoon | Skim milk -- at room |
| Temperature | ||
| 4 | tablespoons | Lemon juice -- at room |
| Temperature | ||
Directions
CRUST
FILLING
GLAZE
Preheat oven at 350. Prepare a 9 x 13 pan with cooking spray and flour. In a mixing bowl, combine flour, ⅔ cup powdered sugar, and salt. Use a pastry blender to cut in margarine until mixture resembles coarse crumbs. Press firmly over bottom of prepared pan.
Bake 15 minutes. Cool 10 minutes before topping with cheese mixture.
To prepare filling, combine cream cheese, ⅔ granulated sugar, egg whites, milk, lemon juice and vanilla in another mixing bowl. Pour over baked crust. Bake for 22 to 28 minutes or until firm.
Meanwhile, to prepare glaze, combine 2½ cups powdered sugar, vanilla, and milk. Add enough lemon juice to make a thick smooth glaze. Pour glaze over cheesecake base; smooth surface. Cover and refrigerate overnight before cutting.
Recipe By : The Joy Of Cookies