24 May 2011

Lemon Cheesecake Bars

The lemon tree is full of ripening lemons and one of my favourite ways to use them up is in this delicious dessert slice. It's a really easy to make recipe, but unless you put it away quickly it won't last long.The tart lemon cuts through the sweetness of the topping, making these bars are very, very morish.

Base:
1 cup SR flour
1 cup sugar
1/4 cup milk powder (skim or full cream)
1/2 cup coconut
Zest of 2 lemons
1/2 cup butter, melted
1 egg

Topping:
250g cream cheese, at room temperature
1/2 cup butter, melted
3  3/4 cup icing sugar
1 tbsp vanilla extract
2 eggs
Juice of 2 lemons

Method:
Preheat oven to 175degrees Celsius.  For the base, mix together the dry ingredients, lemon zest, butter and 1 egg.  Mix well. The mixture will resemble a dough. Press into a baking paper lined 20 ×30 baking pan and set aside.  For the topping, beat cream cheese until smooth. Add the vanilla extract, eggs, lemon juice and melted butter.  Mix together well and add icing sugar. Mix until the icing sugar is fully incorporated.  Spread topping over base and bake for 40 minutes, until lightly brown and when gently shaken the centre will only slightly jiggle.   Cool and cut into small bars. Cover and store leftovers (if there are any) in the fridge.

Note: If you chill the slice in the fridge before cutting into bars it will be much easier.

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