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Butter Crunch Lemon-Cheese Bars

Butter Crunch Lemon-Cheese Bars created by Engrossed

Pucker up, these are heaven!

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • Preheat the oven to 350 degrees.
  • Spray an 8-by-8-inch square baking dish with nonstick spray.
  • To prepare the crust, in a mixing bowl beat together on medium speed the butter, dark brown sugar, salt and mace until smooth.
  • Spoon 1 cup flour lightly into a dry measuring cup and level with a knife.
  • Add the flour to the butter mixture and beat at low speed until well blended.
  • Press the crust into the prepared baking dish and bake for 20 minutes.
  • Meanwhile, prepare the filling.
  • 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.
  • Add the sugar, flour, lemon zest, lemon juice, baking powder, egg and egg white.
  • Process until well blended.
  • Pour the filling over the baked crust.
  • Bake at 350 degrees for 25 minutes or until set (the edges will get lightly browned).
  • Remove from the oven and cool.
  • When cool, cover and chill for 8 hours.
  • To serve, cut into bars.
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RECIPE MADE WITH LOVE BY

@Mirj2338
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@Mirj2338
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"Pucker up, these are heaven!"
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  1. LonghornMama
    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!
    Reply
  2. sprout 13
    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.
    Reply
  3. sprout 13
    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.
    Reply
  4. Engrossed
    Butter Crunch Lemon-Cheese Bars Created by Engrossed
    Reply
  5. Engrossed
    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!
    Reply
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