Mel-icious
04-21-2003, 09:14 AM
I made these yesterday, they were so easy and so good! :lick: I added the zest of a lemon to the batter of the cheese/lemon juice mixture to add more lemon flavor. These were a big hit yesterday. :lick:
* Exported from MasterCook *
Lemon Cheese Bars
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package plain lemon cake mix -- (18.25 ounces)
1/3 cup vegetable oil such as canola -- corn, safflower,
soybean or sunflower
2 large eggs
1 package cream cheese -- (8 ounces) at room
temperature
1/3 cup sugar
2 tablespoons fresh lemon juice (from about 1 lemon)
I add some zest too to make it really
lemony
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside an ungreased 13 by 9" baking pan.
2. Place cake mix, oil and 1 egg in a large mixing bowl. Blend with an electric mixer on low speed for 1 1/2 to 2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The mixture should be crumbly. Reserve 1 cup for the topping. Transfer the remaining crust mixture to the pan. Using your fingertips, press the mixture evenly over the bottom of the pan so that it reaches all sides. Place pan in oven.
3. Bake the crust until it is light brown, 13 to 15 minutes. Remove the pan from the oven and set aside. Leave the oven on.
4. For the filling, place the cream cheese in the same mixing bowl used to prepare the crust, and with the same beaters ( no need to clean either)blend with an electric mixer on slow speed until creamy, 30 seconds. Stop the machine and add the sugar, lemon juice, and remaining 1 egg. Beat on low speed until well combined, 1 to 2 minutes. Use the rubber spatula to spread the filling over the baked crust so that it covers the entire surface. Scatter the reserved crust mixture over the filling. Place pan in oven.
5. Bake the cake until the crust is golden brown and the filling just starts to set, 14 to 15 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes.
6. Cut the cake into 24 bars. Remove bars from the pan with a metal spatula, and serve.
Store these bars, covered in plastic wrap, at room temp. for up to 4 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil, for up to 6 months. Thaw bars overnight in the frige before serving.
NOTE: You can prepare these bars with yellow cake mix, but you won't get as intense a lemony taste. To make up for this, add the finely grated zest of a lemon to the crust mixture.
* Exported from MasterCook *
Lemon Cheese Bars
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package plain lemon cake mix -- (18.25 ounces)
1/3 cup vegetable oil such as canola -- corn, safflower,
soybean or sunflower
2 large eggs
1 package cream cheese -- (8 ounces) at room
temperature
1/3 cup sugar
2 tablespoons fresh lemon juice (from about 1 lemon)
I add some zest too to make it really
lemony
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside an ungreased 13 by 9" baking pan.
2. Place cake mix, oil and 1 egg in a large mixing bowl. Blend with an electric mixer on low speed for 1 1/2 to 2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The mixture should be crumbly. Reserve 1 cup for the topping. Transfer the remaining crust mixture to the pan. Using your fingertips, press the mixture evenly over the bottom of the pan so that it reaches all sides. Place pan in oven.
3. Bake the crust until it is light brown, 13 to 15 minutes. Remove the pan from the oven and set aside. Leave the oven on.
4. For the filling, place the cream cheese in the same mixing bowl used to prepare the crust, and with the same beaters ( no need to clean either)blend with an electric mixer on slow speed until creamy, 30 seconds. Stop the machine and add the sugar, lemon juice, and remaining 1 egg. Beat on low speed until well combined, 1 to 2 minutes. Use the rubber spatula to spread the filling over the baked crust so that it covers the entire surface. Scatter the reserved crust mixture over the filling. Place pan in oven.
5. Bake the cake until the crust is golden brown and the filling just starts to set, 14 to 15 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes.
6. Cut the cake into 24 bars. Remove bars from the pan with a metal spatula, and serve.
Store these bars, covered in plastic wrap, at room temp. for up to 4 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil, for up to 6 months. Thaw bars overnight in the frige before serving.
NOTE: You can prepare these bars with yellow cake mix, but you won't get as intense a lemony taste. To make up for this, add the finely grated zest of a lemon to the crust mixture.