Wednesday, March 5, 2014

Cream Cheese Lemon Bars

1/2 cup butter, softened
1/3 cup icing sugar
2 tsp vanilla
1 1/2 cup flour
1/4 cup flour
1/2 cup chopped pecans
3 eggs
1 pkg (8 oz) Philadelphia Cream Cheese, softened
2 cups sugar
1 tablespoon lemon zest
1/2 cup freshly squeezed lemon juice (not bottled - makes a big difference)
Icing sugar for sprinkling
Tin foil to line baking pan

Line 9X13 inch pan with tin foil.  Grease tin foil.

Mix butter, icing sugar and vanilla together in large bowl.  Stir in first amount of flour (1 1/2 cup) and pecans.  Press down firmly in foiled pan.  Bake for 15 minutes.  This will be your bottom crust.

Beat cream cheese and sugar until well blended.  Add 1/4 cup flour and eggs.  Blend well.  Add in lemon zest and juice and mix well.  Pour over baked crust.

Bake for approximately 30 minutes or until center is set.  Cool.  Sprinkle icing sugar over entire cake or one square at a time when completely cooled.