Butter Crunch Lemon Cottage Cheese Bars

Butter Crunch Lemon Cottage Cheese Bars are low fat bar cookies made with cottage cheese and fresh lemon.

Course Dessert

Cuisine American

Keyword cottage cheese, Lemon Bars

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Author Anna

Cost 5

Ingredients

Crust:

⅓ cup unsalted butter softened, do not use tub style
¼ cup dark brown sugar
¼ teaspoon salt
¼ teaspoon ground mace or nutmeg
1 cup all-purpose flour 4.5 oz/127 gram

Filling:

1 cup low fat cottage cheese I use 2%
1 cup granulated sugar
2 tablespoons all purpose flour
1 tablespoon grated lemon zest
3 ½ tablespoons fresh lemon juice
¼ teaspoon baking powder
1 large egg
1 large egg white

Instructions

Preheat oven to 350°. Line an 8-inch square 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.

Notes

To make the crust in the food processor. process the softened butter, brown sugar, nutmeg and salt until creamy. Add the flour and pulse until evenly blended -- do not overprocess, just pulse enough so that the butter is evenly dispersed. Dump into the pan and press evenly. Bake for 20 minutes.