Lemon Cheesecake Bars

Recipe by teresas
READY IN: 1hr 30mins
SERVES: 32
YIELD: 32 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line an 8" or 9" square pan with a sheet of aluminum foil extending 2' beyond 2 sides of the pan.
  • Grate 1 tsp of the yellow zest from a lemon and squeeze 3 tbs. juice.
  • Beat butter, salt, 1/2 tsp lemon zest and 1/4 cup sugar until creamy.
  • On low speed, beat in flour until crumbly.
  • Beat in about 1 tbs lemon juice until dough just holds together.
  • Press dough into bottom of prepared pan.
  • Refrigerate 15 minutes.
  • Heat oven to 350°.
  • Bake crust until golden, 20 to 25 minutes.
  • Beat cheese with 2/3 cup sugar until smooth.
  • Beat in eggs, 1/2 tsp lemon zest and 2 tbs. lemon juice.
  • Pour over crust.
  • Bake until cheesecake is firm and top puffs, 35 to 40 minutes.
  • Cool completely.
  • Refrigerate until cold.
  • Let stand at room temperature 1 hour before cutting.
  • Lift cheesecake out of pan using foil as handles.
  • Cut into triangles.
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