KITCHENAID KSMc50 - Manual (Page 44)

42
lemon cream cheese Bars
crust
2 cups all-purpose
flour
1 ⁄
2
cup powdered sugar
1 cup (2 sticks) chilled
butter, cut into
chunks
cream cheese filling
1 package (8 oz.) light
cream cheese
1 ⁄
2
cup powdered sugar
2 tablespoons flour
2 eggs
1 teaspoon vanilla
lemon filling
4 eggs
2 cups granulated
sugar
1 ⁄
4
cup all-purpose flour
1 teaspoon grated
lemon peel
1 ⁄
4
cup lemon juice
Powdered sugar,
if desired
Place crust ingredients in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Stir Speed and mix about
minute, or until well blended and mixture starts to stick
together. Press into ungreased 5 ⁄
2
x0 ⁄
2
x-inch baking
pan. Bake at 350°F for 4 to 6 minutes, or until set.
(Note: Check crust after 0 minutes and prick with fork
if it puffs up during baking.) Remove from oven.
Meanwhile, clean mixer bowl and beater. Place cream
cheese filling ingredients in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Stir Speed and mix about
30 seconds. Turn to Speed 4 and beat about 2 minutes,
or until smooth and creamy. Pour over partially baked
Crust. Bake at 350°F for 6 to 7 minutes, or until filling is
slightly set. Remove from oven.
Meanwhile, clean mixer bowl and beater. Place all lemon
filling ingredients, except lemon juice, in mixer bowl.
Attach bowl and flat beater to mixer. Turn to Stir Speed
and mix about 30 seconds. Turn to Speed 2. Gradually
add lemon juice and mix about 30 seconds, or until well
blended. Pour over cream cheese filling. Bake at 350°F
for 4 to 6 minutes, or until filling is set. (Note: Filling
may puff up during baking but will fall when removed
from oven.) Sprinkle with powdered sugar, if desired.
Cool completely in pan.
Yield: 48 servings ( bar per serving).
Per serving: About 5 cal, 2 g pro, 6 g carb,
5 g fat, 39 mg chol, 65 mg sod.