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PHILADELPHIA 3-STEP Lemon Cheesecake Bars

PHILADELPHIA 3-STEP Lemon Cheesecake Bars recipe
photo by:kraft
Not sure what’s more memorable: the lemon filling or the coconut macaroon crust. But wait—there's a third option: citrus zest, which gives these bright bars even more zip.
time
prep:
10 min
total:
3 hr 35 min
servings
total:
16 servings
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posted:
6/28/2011
When you need a small recipe, this is perfect. I had several requests for a copy of the dessert, so I knew this was good.
posted:
4/27/2011
I used the juice from one whole lemon, but it still didn't taste like lemon. It just tasted like cream cheese.
posted:
4/21/2011
I plan on making this for Easter. But imitation vanilla.....really? Didn't think anyone used that anymore.
posted:
4/13/2011
DELICIOUS Added s bit more lemon juice instead of the zest. would definitely make it again friends raved about how refreshing and light the dessert was. E.B.
posted:
9/3/2010
heavenly
posted:
5/25/2009
I made this as a whole cheesecake. I didn't add the rind but added a bit more lemon juice. Yumm
posted:
4/26/2009
This is the first cheesecake I've ever made and I was very impressed (my friends were too!) It's so easy! Will definitely make again :)
posted:
4/14/2009
Super simple...but a little bland. So, I added some sliced fruit to some slices, and drizzled ice cream toppings on others. Will make again.
posted:
10/29/2008
This is now another of my family's favorites, especially since we all like lemon dessert dishes. It has become a "classic" in my family
posted:
6/7/2008
It turned out great- I also used sugar cookies instead of macaroon, and extra lemon juice in place of lemon rind. Hubby thought I should have used less lemon, but I thought it was perfectly lemony. I will make this again, maybe as a traditional cheescake, using a pre-made graham cracker crust.
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