Comida Kraft
Recipe Box

Lemon Cream Cheese Bars

Prep Time
30
min.
Total Time
2
hr.
Servings

32 servings

Combine two favorite desserts with our Lemon Cream Cheese Bars. Lemon bars and cheesecake come together with pecans in our Lemon Cream Cheese Bars.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Beat butter, 1/3 cup powdered sugar and vanilla in large bowl with mixer until well blended. Gradually beat in 1-1/2 cups flour. Stir in nuts; press onto bottom of13x9-inch pan sprayed with cooking spray. Bake 15 min.
  • Meanwhile, beat cream cheese and granulated sugar in medium bowl with mixer until well blended. Add eggs, 1 at a time, beating well after each addition. Add remaining flour, lemon zest and juice; mix well.
  • Pour cream cheese mixture over crust. Bake 30 min. or until center is set. Cool completely. Sprinkle with 1 Tbsp. powdered sugar just before cutting into bars to serve.

How to Grate Citrus Peel

Always wash and dry citrus fruit before grating. Move the whole fruit up and down on the side of the grater with the smallest holes to remove ONLY the surface of the fruit peel. (The inner white part is bitter.) Continue to grate the fruit until you have the desired amount of grated peel, rotating the fruit on the grater as necessary. Use a pastry brush or old clean toothbrush to aid in cleaning grater.

Special Extra

For easy cleanup, line baking pan with foil using this easy method.  Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed.  Remove foil.  When you turn the pan over, the foil fits perfectly inside the pan.

How to Store

Keep refrigerated.

Servings

  • 32 servings

Nutritional Information

Serving Size 32 servings
AMOUNT PER SERVING
Calories 140
Total fat 7g
Saturated fat 3.5g
Cholesterol 35mg
Sodium 55mg
Carbohydrate 20g
Dietary fiber 0g
Sugars 14g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I have a coffee cafe in our church and I bake three times a week for it.They always have a feature... I have a coffee cafe in our church and I bake three times a week for it.They always have a feature in the bulletin about it.For example,they may say "see what chef Fred has cooked up for you today".We are rather new with this cafe,but the response has been great.It was taking up a lot of my time finding new recipes,and then I found your site.What a lifesaver.I already made your Philadelphie cheesecake bars and they were a big hit,so now I visit your site everyday.These creamy lemon nut bars sold out and now I'm looking for a blueberry and a blackberry topping for another cheesecake.I promise to rate every recipe I try.Looking forward to my next one.Thanks,Chef Fred
Date published: 2005-01-12
Rated 4 out of 5 by from this recipe was a lemon bar recipe that i have been looking for. this recipe was a lemon bar recipe that i have been looking for. I'm usually not a fan of the really thick layer of lemon filling but these are just right in the right amounts of filling to crust. The first time i made it it was a little too sweet, so i added less sugar the second time. Also, since i was lacking butter i used maybe 3/4th of a stick of butter which came out to become a nice crispy crust which is a nice compliment to the light, creamy, and lemony (i added lots of lemon zest =)
Date published: 2006-09-11
Rated 5 out of 5 by from These lemon bars were GREAT! These lemon bars were GREAT! I can't get over how good they were! The addition of cream cheese made it taste like a lemon cheesecake. I made these without nuts in the crust. I also used real lemon juice because I didn't have any lemons which also means I went without zest. I wondered if that would affect the taste. But they were GREAT!
Date published: 2008-03-24
Rated 3 out of 5 by from These were just ok in my opinion. These were just ok in my opinion. I brought them to a work potluck and there were leftovers. The recipe was easy to make and I did like the addition of the nuts to the crust. I prefer a traditional lemon bar. There was nothing special about this recipe and I most likely won't make it again. The foil in the pan was unneccessary.
Date published: 2008-12-18
Rated 5 out of 5 by from I used only 1 cup of granulated sugar and 2 medium eggs and it turned perfectly sweet. I used only 1 cup of granulated sugar and 2 medium eggs and it turned perfectly sweet. I didn't use foil, i greased my pan with butter instead and it came out of the pan without any problems. Next time I'll try to put some strawberrys on top and serve it bigger sliced with whipped cream.
Date published: 2006-02-11
Rated 5 out of 5 by from I really liked these bars and so did my friends. I really liked these bars and so did my friends. I will make them again..I believe they are better the second or third day so I will not make them the day that I want to serve them. Just hope I have some left when it comes the day comes!! I also liked them refrigerated...ymmmm
Date published: 2007-07-19
Rated 3 out of 5 by from I made this recipe today for a church get together. I made this recipe today for a church get together. They are OK. I didn't care much for the crust. Didn't have a great flavor. I did like how lemony the bars were and i like using the cream cheese. They did not produce 32 bars. 15 bars and thats really pushing it.
Date published: 2005-08-07
Rated 5 out of 5 by from This cake is really good. This cake is really good. I reduced the sugar to 1an 1 1/2 and only used a 1/4 cup of peacans, insyead of peanuts. For the crust it should read 1 1/2, topping 1/4 cup flour. I believe this would be easier to read and understand. You can use my nick name Hummel.
Date published: 2008-05-04
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