Lemon bars are one of my favorite deserts and they freeze wonderfully. My friend Karen makes the best lemon and lime bars and this recipe reminds me of her. These are an adaptation of the the traditional lemon bar. There is a small cheesecake layer at the top of the bar.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
12 |
24 |
36 |
48 |
60 |
72 |
| Crust | ||||||
| Flour |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Butter or margarine |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Powdered sugar |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Cheesecake Filling Ingredients | ||||||
| Cream cheese |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
| Sugar |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Eggs |
1 |
2 |
3 |
4 |
5 |
6 |
| Lemon Filling Ingredients | ||||||
| Sugar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Baking powder |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Lemon peel |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
4 T. |
| Lemon juice |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Eggs |
2 |
4 |
6 |
8 |
10 |
12 |
Assembly Directions:
Preheat oven to 350 degrees. Grease an 8 x 8 inch baking dish.
For Crust: Combine sugar and flour. Cut in the margarine with a fork or a pastry blender. Press mixture into 8×8 baking dish. Bake for 15 minutes.
For Cheesecake Layer: While crust is baking, beat cream cheese and sugar with an electric mixer. When thoroughly combined, beat in egg until mixture is smooth. Pour mixture over hot crust.
For Lemon Filling: In a mixing bowl combine sugar, baking powder, and lemon peel. Add lemon juice and eggs. Stir with a whisk until the eggs are incorporated into the mixture. Pour lemon filling over cream cheese filling.
Bake for 40 to 50 minutes or until the center of the bars does not jiggle when shaken.
Freezing Directions:
Cool completely. Place pan in a gallon freezer bag. Seal, label and freeze.
Or
Cool completely. Cut into squares. Place in a freezer container with wax paper separating layers. Seal, label and freeze.
Serving Directions:
Thaw and enjoy!
Nutritional Info:
Per Serving: 295 Calories; 15g Fat (46.1% calories from fat); 4g Protein; 36g Carbohydrate; trace Dietary Fiber; 67mg Cholesterol; 179mg Sodium.
Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 3 Fat; 2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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