Wednesday, March 25, 2015

Lemon Cream Cheese Bars, with Recipe

I have a BUNCH of Cream Cheese I need to get to using. The first recipe I made with it was Lemon Bars, from It wasn't quite what I was looking for- but the guys smashed it so that's what counts. =-)

Lemon Bars

cups  graham cracker crumbs

cup  butter, melted

Tbsp.  sugar

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

can  (14 oz.) sweetened condensed milk

 egg yolks

Tbsp.  zest and 1/2 cup juice from 2lemons

cups  thawed COOL WHIP Whipped Topping

cup  fresh raspberries

HEAT oven to 325ºF.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and sugar until blended; press onto bottom of prepared pan. Bake 10 min.
MEANWHILE, beat cream cheese with mixer until creamy. Gradually beat in milk. Add egg yolks; mix well. Blend in lemon zest and juice; pour over crust.
BAKE 20 to 22 min. or until center is set. Cool completely. Refrigerate 2 hours.
USE foil handles to remove dessert from pan before cutting into bars. Serve topped with COOL WHIP and raspberries.

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