Lemon Cheesecake Bars

The bars start with a shortbread like crust, which is then covered in a cheesecake layer, topped off with a thin lemon layer.

- Electric mixer

-2 bowls

- 9x13 pan

-Spatula

-Large spoon

-Fork

-Measuring cups

Crust:

-¾ cup butter, chilled

- 2 cups flour

-½ cup packed light brown sugar

-¼ tsp. Salt

Cheesecake:

- 8.oz cream cheese softened

- ½ cup sugar

-1 egg

-2 Tbsp. milk

-1 Tbsp. lemon juice

-½ tsp. Vanilla

Lemon Layer:

- 4 large eggs

- 1 ½ cup sugar

- ¾ cup lemon juice

- ⅓ cup flour

1. Preheat oven to 325
2. Cut butter into pieces
3. In a mixer, mix butter, flour, brown sugar and salt until mixture becomes tiny and fine pieces
4. Sprinkle mixture into a 9x13 baking pan and press
5. Bake for 12 minutes and remove from oven

1. In a medium bowl, blend cream cheese until smooth
2. Add sugar and mix well
3. Cream together the rest of the ingredients until smooth ; milk, lemon juice, egg, and vanilla
4. Pour cheesecake evenly over hot crust
5. Bake for 15 minutes
6. Remove from oven and reduce oven temperature to 300

1. In a large bowl, whisk together eggs and sugar until combined well
2. Stir in lemon juice and flour until smooth
3. Pour gently and smoothly over semi baked cheesecake
4. Bake at 300 for 25-30 minutes
5. Remove from oven and sprinkle powdered sugar over top
6. Cool for an hour and then refrigerate

Let it sit in the fridge for 25-30 minutes before serving. Store in an airtight container in the refrigerator. You can eat them cold or warm in the microwave for 15 seconds to get the fresh out of the oven taste. Enjoy!