Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Double-Layer Lemon Bars




Source of Recipe


Family Circle Magazine


List of Ingredients




Crust:
2 cups all-purpose flour
2/3 cup yellow cornmeal
1/2 cup confectioners sugar
1 1/2 teaspoons grated lemon rind
1/2 teaspoon salt
1/2 cup (1 stick) butter, melted

Cream Cheese Layer:
1 container (8 ounces) lemon yogurt
1 pound cream cheese, at room temperature
2 tablespoons all-purpose flour
1 egg
3 tablespoons granulated sugar
Lemon Layer:
3 eggs
1 1/3 cups granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 teaspoons grated lemon rind
1/3 cup fresh lemon juice
Confectioners' sugar, for sifting




Recipe



1. Heat oven to 350°. Coat 13 x 9 x 2-inch baking pan with cooking spray.
2. Crust: Whisk together flour, cornmeal, sugar, lemon rind and salt in medium-size bowl. Add melted butter; stir well to combine. Press dough over bottom of prepared pan.
3. Cream Cheese Layer: In large bowl, beat together yogurt and cream cheese at medium speed until combined, about 1 minute. Increase speed to high and beat until smooth, about 2 minutes. Add flour, egg and sugar; beat on medium speed until combined, about 1 minute. Increase speed to high; beat until smooth, about 1 minute. Pour over top of crust in baking pan.
4. Bake in 350° oven for 20 minutes or until top is just set.
5. Lemon Layer: Meanwhile, beat eggs and sugar in medium-size bowl on medium-high until combined. Add flour, baking powder, lemon rind and juice; beat until smooth.
6. Remove baking pan from oven. Pour lemon mixture over top of cream cheese layer. Bake 30 minutes, until top is light golden and set. Let bar cool in pan on wire rack to room temperature. Refrigerate for 1 hour. To serve, sift confectioners sugar over top. Cut into squares or rectangles.