Take the lemon bars to another level with cream cheese! Here's the recipe;
Crust:
3/4 cup shortening
1/3 cup packed brown sugar
1-1/4 cups flour
1 cup rolled oats
1/4 tsp. salt
1/2 cup seedless raspberry jam
Filling:
4 8-ounce packages cream cheese, softened
1-1/2 cups sugar
1/4 cup flour
4 eggs
1/3 cup lemon juice
4 tsp. grated lemon peel
Make Crust:
In a mixing bowl, cream shortening and brown sugar. Combine the flour, oats, and salt; gradually add to creamed mixture. Press dough into greased 9"x13" baking pan. Bake at 350°F for 15 to 18 minutes or until golden brown. Spread with jam.
Make Filling:
Beat the cream cheese, sugar and flour until fluffy. Add the eggs, lemon juice and peel just until blended. Carefully spoon over jam. Bake at 350°F for 30 to 35 minutes or until center is almost set. Cool on wire rack. Cover and store in the refrigerator.
Crust:
3/4 cup shortening
1/3 cup packed brown sugar
1-1/4 cups flour
1 cup rolled oats
1/4 tsp. salt
1/2 cup seedless raspberry jam
Filling:
4 8-ounce packages cream cheese, softened
1-1/2 cups sugar
1/4 cup flour
4 eggs
1/3 cup lemon juice
4 tsp. grated lemon peel
Make Crust:
In a mixing bowl, cream shortening and brown sugar. Combine the flour, oats, and salt; gradually add to creamed mixture. Press dough into greased 9"x13" baking pan. Bake at 350°F for 15 to 18 minutes or until golden brown. Spread with jam.
Make Filling:
Beat the cream cheese, sugar and flour until fluffy. Add the eggs, lemon juice and peel just until blended. Carefully spoon over jam. Bake at 350°F for 30 to 35 minutes or until center is almost set. Cool on wire rack. Cover and store in the refrigerator.
