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Cheesecake Lemon Bars Recipe

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This recipe for Cheesecake Lemon Bars, by , is from Maughan Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dawn Maughan


For Crust:
1⅓ c. flour
c. powdered sugar
tsp. salt
1 c. butter, cut into cubes

For Lemon Filling:
4 eggs
1 tbsp. flour
1 tbsp. lemon zest (from 2 large lemons)
c. fresh lemon juice

For Cream Cheese Filling:
2 (8oz.) package cream cheese, softened
1 c. sugar
2 eggs, slightly beaten
Fresh raspberries, for garnish
Powdered sugar, for garnish

Make Crust:
1. Preheat oven to 350. Butter an 9x13 baking dish or pan.
2. Whisk together flour, c. powdered sugar and salt in a bowl. Cut in butter with knife or pastry blender until mixture resembles cookie crumbs. Press mixture into bottom of prepared dish.
3. Bake until edges are lightly browned, 15 to 18 minutes.

Make Lemon Filling:
4. Whisk together eggs, sugar, flour, salt, zest and lemon juice in a bowl, pour over crust.

Make Cream Cheese Filling:
5. Beat cream cheese and sugar with an electric mixer on medium speed in a bowl until smooth. Beat in eggs on low speed until smooth and creamy. Spoon mounds of mixture over lemon layer, then spread evenly with a spatula. (It won't completely cover lemon layer, layers will separate during baking.)
6. Bake until filling is set and edges are puffed, 30 to 35 minutes. Let cool on a wire rack 1 hour. Cover and chill at least 2 hours before cutting into bars. Garnish with raspberries and powdered sugar.




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