Today’s recipe is one you’ll really appreciate if you have some cottage cheese you need to use. Then again, it’s also a recipe that might make you want to run out and buy some cottage cheese! Greg Patent’s Butter Crunch Lemon Cheese Bars from Cooking Light are excellent.
Here’s a link to the Cooking Light recipe collection where you can see the original recipe and read the reviews.
The original directions as well as what I’ve printed below call for the crust to be made in a mixing bowl and the filling in a food processor. However, if you’d rather not mess up a bowl you can do the crust in the food processor as well.
The bars need some time to chill, and if you have time overnight is best. They also freeze very well. You can serve them plain or dress them up with a little whipped cream and fruit.
- 1/3 cup unsalted butter, softened, do not use tub style
- 1/4 cup dark brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground mace or nutmeg
- 1 cup all-purpose flour (4.5 oz/127 gram)
- 1 cup low fat cottage cheese (I use 2%)
- 1 cup granulated sugar
- 2 tablespoons all purpose flour
- 1 tablespoon grated lemon zest
- 3 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon baking powder
- 1 large egg
- 1 large egg white
- Preheat oven to 350°. Line an 8 inch metal pan with foil and spray foil with cooking spray or line it with nonstick foil (or parchment if that's what you prefer).
- 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 the 1 cup flour to the butter mixture, and beat at low speed until well-blended. Press crust into prepared pan and bake at 350° for 20 minutes. Let cool while you make the filling.
- 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.
Squishy says
July 10, 2007 at 6:11 pmLove this recipe. I adore the flavour of lemons. Could I use cream cheese instead?
carole says
July 1, 2007 at 12:08 pmWouldn’t these be great with lime rather than lemon. Maybe key lime.
Anna says
June 30, 2007 at 8:53 amDebbi, 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.
Joe says
June 29, 2007 at 9:29 pmI remember these! Jeff and I both liked them when we tried them out.
Debbi says
June 29, 2007 at 7:31 pmInteresting 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….. 🙂