Lemony Cheesecake Bars

[AllenOK]

Lemony Cheesecake Bars
Yields: 24 servings

1 ½ c graham cracker crumbs
1/3 c finely chopped pecans
1/3 c sugar
1/3 c margarine or butter, melted
two 8 oz packages cream cheese, softened
one 14 oz can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
½ c lemon juice from concentrate

Preheat oven to 325°F. In medium mixing bowl, combine crumbs, pecans, sugar and melted margarine; mix well. Reserve 1/3 c; press remaining mixture into a 13x9x2” baking pan. Bake 6 minutes. Remove and cool on wire rack.
Meanwhile, in large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand. Add eggs; beat until just combined. Stir in lemon juice. Carefully spoon mixture atop crust in pan. Spoon reserved crumb mixture to make diagonal stripes on top of cheese mixture or sprinkle to cover.
Bake about 30 minutes or until knife inserted near center comes out clean. Cool on wire rack 1 hour. Store in refrigerator. Cut into bars to serve.

 

[pdswife]

Copied
Pasted
drooled. Oh yummmmy! My mouth is watering.

 

[Chocoholic]

*licks lips* I can almost taste the lemon...

 

[SierraCook]

Thanks, Allen. I love lemon desserts!!

 

[Barbara L]

This sounds fantastic! Thanks Allen!

Barbara

 

[Dina]

Lemon bars question

My daughter is craving lemon bars but I don't have lemons for the zest only concentrated lemon juice. Will they still taste alright without the zest?

Dina

 

[AllenOK]

This recipe doesn't call for lemon zest. Although, it would be nice to sprinkle some on top.

 

[Dina]

Allen,
I meant to start another thread to simply as about lemon bars without the cream cheese. Although your recipe sounds delectable.

Dina

 

[AllenOK]

OIC. Let me check my files. I think I have one. Basically, it's a cooked custard, but no cream cheese, maybe no dairy at all.