Wow so apparently I'm not really updating my blog anymore! The days pass so quickly and while I'm still trying out new recipes and making yummy things (though there have been some just okay things too), I seem to be falling very behind in blog land. I wonder how long food blogs will be around for anyway? Do you think people will always want to read food blogs and maintain them or will there be a new thing? Hm.
Anyway, today I'm sharing with you these amazing lemon bars. I've always loved lemon bars. My most prominent lemon bar memory was when I made a batch as a teenager and I think I ate most of the batch by myself in a weekend. Lemon bars are addictive! The thing that makes these ones a little different is the crust which has crushed lemon cookies, and then there's a layer of cream cheese on top. So you have lemon curd, cheesecake, and a crushed lemon cookie crust. I don't think you need more convincing than that!
If this sounds good, you might also like:
Buttermilk Pie Bars
Cream Cheese Swirl Blondies
Chocolate Fudge Souffle Bars
Lemon Cheesecake Bars
Adapted from The Complete Canadian Living Baking Book
1 1/4 cups sugar
2 tbsp lemon zest
1/2 cup lemon juice
1/4 cup all purpose flour
1 tsp baking powder
1 tbsp icing sugar
1 pkg (8 oz) cream cheese, room temperature
1/4 cup sugar
30 lemon social tea cookies
1/2 cup unsalted butter, melted
Line a 9"x13" pan with parchment paper or grease; set aside.
Base: In food processor, whirl cookies to make 2 cups crumbs; pulse in butter until moistened. Press into prepared pan. Bake in centre of 325F oven until firm, about 12 minutes. Let cool in pan on rack.
Cheesecake layer: In bowl, beat cream cheese with sugar until smooth; beat in egg. Spread over base; set aside.
In bowl, beat eggs with sugar until thickened. Beat in lemon zest and juice, flour, and baking powder until smooth; pour over cheesecake layer. Bake in centre of 325F oven until edges are set and lightly browned, about 35 minutes. Let cool in pan on rack. Cut into bars and refrigerate.