Butter Crunch Lemon-Cheese Bars

Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

Pucker up, these are heaven!

Ingredients Nutrition


  1. Preheat the oven to 350 degrees.
  2. Spray an 8-by-8-inch square baking dish with nonstick spray.
  3. To prepare the crust, in a mixing bowl beat together on medium speed the butter, dark brown sugar, salt and mace until smooth.
  4. Spoon 1 cup flour lightly into a dry measuring cup and level with a knife.
  5. Add the flour to the butter mixture and beat at low speed until well blended.
  6. Press the crust into the prepared baking dish and bake for 20 minutes.
  7. Meanwhile, prepare the filling.
  8. In a food processor fitted with the metal blade, process the cottage cheese for 2 minutes or until smooth, scraping sides of the bowl once.
  9. Add the sugar, flour, lemon zest, lemon juice, baking powder, egg and egg white.
  10. Process until well blended.
  11. Pour the filling over the baked crust.
  12. Bake at 350 degrees for 25 minutes or until set (the edges will get lightly browned).
  13. Remove from the oven and cool.
  14. When cool, cover and chill for 8 hours.
  15. To serve, cut into bars.
Most Helpful

These are so good! Like little lemon cheesecake bites. Used mace which gives the bars a distinctive but lovely flavor. I cut these in smaller serving sizes, about 1 1/2 inch squares. Thanks for sharing the recipe!

LonghornMama February 07, 2009

These are really good. I did use lowfat yogurt instead of the cottage cheese since I didn't have a blender to process the cheese. I also added a little less sugar to the filling because I like them really tangy. The crust is great and the nutmeg adds a really complex flavor without overwhelming. The filling is smooth and lemony and just firm enough to cut. I'll definitely make these again. Edit: They freeze well too. Just use wax or parchment paper to separate the layers.

sprout 13 March 08, 2008

I can't believe this went so long without anyone making it! I loved the combo of the crunchy brown sugar/mace flavor crust with the creamy lemon cheesecake like topping....VERY NICE! I used premium molasses dark brown sugar. I used my immersion blender to puree the cottage cheese in a bowl and then beat in the rest of the ingredients with my electric mixer. It used about 2 lemons. Mine baked for much longer than the recipe says...it took 40 minutes before it looked set. This does have a very nice lemon flavor but mine wasn't puckerable. Also, I'd say it makes 8 large servings but 16 small ones so the calories are even less! Thanks for this keeper recipe Mirj!

Engrossed March 05, 2007