Cooking Light’s Butter Crunch Lemon Cheese Bars

Another week is ending – a week with much discussion of lemon bars.

Gigi and Debbi tested an old magazine recipe called Double Layer Lemon Bars and found they both did not like the cornmeal.

I tested a recipe for vegan lemon bars and thought they’d be perfect for vegans, but not exactly practical because most people don’t have Egg Replacers and Vegan Butter handy.

My favorite is still this one, though it has come competition from today’s recipe.

Today’s lemon bar is one you’ll really appreciate if you have some cottage cheese you need to use; which is not to say it’s not worth going out and buying cottage cheese just for the recipe. This is a very good lemon square recipe developed for Cooking Light. I believe it was invented by Greg Patent and CL modified it and put it in their magazine. CL’s version (below and at link) is slightly different.

This link will take you directly to the CL recipe site where you can see a professionally taken photograph and read reviews. I’ve also printed the recipe below for convenience.

If you have a food processor, this recipe is a snap.

butter crunch lemon bars cut.jpg

Cut

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Butter Crunch Lemon-Cheese Bars

Crust:
1/3 cup unsalted butter, softened, do not use tub style
1/4 cup dark brown sugar
¼ teaspoon salt
¼ teaspoon ground mace or nutmeg
1 cup all purpose flour

Filling:
1 cup lowfat cottage cheese, CL uses 1%
1 cup granulated sugar
2 tablespoons all purpose flour
1 tablespoon grated lemon rind
3 1/2 tablespoons fresh lemon juice
1/4 teaspoon baking powder
1 large egg
1 large egg white

Preheat oven to 350°. Coat an 8 inch square pan with cooking spray.

To prepare crust, place first 4 ingredients in a large bowl, and beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Add 1 cup flour to butter mixture, and beat at low speed until well-blended. Press crust into prepared pan and bake at 350° for 20 minutes.

To prepare filling, place cottage cheese in a food processor; process 2 minutes or until smooth, scraping sides of bowl once. Add 1 cup granulated sugar and remaining ingredients, and process until well-blended. Pour filling over crust. Bake at 350° for 25 minutes or until set (the edges will get lightly browned), and cool. Cover and chill for 8 hours.

Yield: 8 servings (serving size: 1 bar)

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Comments

  1. Debbi says

    Interesting how these are called Butter CRUNCH bars when there doesn’t appear to be anything in there for a CRUNCH. Unless you include the egg shells….. :-)

  2. says

    Debbi, you are right. They’re not the least bit crunchy.

    Joe, I think a lot of people who read Cooking Light have made these.

    Cindy, I didn’t see that.

    Therese, I’m not sure ricotta would be smooth enough. It would work, but might be a little grainy. If you don’t have a food processor, you might want to just try it with light (reduced fat) cream cheese. You’d be giving up the nutritional value, but in the end, it’s just dessert.

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