KitchenAid 400 manual Lemon Cream Cheese Bars, Crust, Cream Cheese Filling

Lemon Cream Cheese Bars

Crust

2cups (475 ml) all-purpose flour

1⁄2 cup (120 ml) powdered sugar

1cup (235 ml) (2 sticks) chilled butter, cut into chunks

Cream Cheese Filling

1package (8 oz.

[225 g]) light cream cheese

1⁄2 cup (120 ml) powdered sugar

2tablespoons (30 ml) flour

2 eggs

1teaspoon (5 ml) vanilla

Lemon Filling

4 eggs

2cups (475 ml) granulated sugar

1⁄4 cup (60 ml) all- purpose flour

1teaspoon (5 ml) grated lemon peel

1⁄4 cup (60 ml) lemon juice

Powdered sugar, if desired

Place Crust ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 1 minute, or until well blended and mixture starts to stick together. Press into ungreased

151⁄2x101⁄2x1-inch (40x25x2-cm) baking pan. Bake at 350°F (177°C) for 14 to 16 minutes, or until set. (NOTE: Check Crust after 10 minutes and prick with fork if it puffs up during baking.) Remove from oven.

Meanwhile, clean mixer bowl and beater. Place Cream Cheese Filling ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 30 seconds. Turn to Speed 4 and beat about 2 minutes, or until smooth and creamy. Pour over partially baked Crust. Bake at 350°F (177°C) for 6 to 7 minutes, or until filling is slightly set. Remove from oven.

Meanwhile, clean mixer bowl and beater. Place all Lemon Filling ingredients, except lemon juice, in mixer bowl. Attach bowl and flat beater to mixer.

Turn to Stir Speed and mix about 30 seconds. Turn to Speed 2. Gradually add lemon juice and mix about 30 seconds, or until well blended. Pour over Cream Cheese Filling. Bake at 350°F (177°C) for

14 to 16 minutes, or until filling is set. (NOTE: Filling may puff up during baking but will fall when removed from oven.) Sprinkle with powdered sugar, if desired. Cool completely in pan.

Yield: 48 servings (1 bar per serving).

Per serving: About 115 cal, 2 g pro, 16 g carb, 5 g fat, 39 mg chol, 65 mg sod.

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