Time 1h30m Number Of Ingredients 12 Steps:
Make Crust: Preheat oven to 375°F. Line a square 9-inch metal baking pan with parchment paper. Combine butter, sugar, and egg in a bowl with a spoon until well incorporated. Add flour, baking powder, and salt. Stir until no dry pockets remain. Sprinkle dough in prepared pan and press to make an even layer. Bake until lightly browned across surface, 12-15 minutes. Set aside to cool. Make Filling: Lower oven temperature to 350°F. In a stand mixer, beat together cream cheese and powdered sugar until well combined, about 2 minutes. Scrape down sides of bowl; add eggs, vanilla, and flour. Beat on low until combined. Increase speed and beat on medium-high until lightened and airy, about 3 minutes. Pour cream cheese mixture evenly over crust. Stir lemon curd to make sure it’s loosened and dollop curd across surface of cream cheese mixture. Use a butter knife to make swirls in the lemon curd and cream cheese. Bake until evenly browned, rotating the baking pan halfway through baking, about 50 minutes. Allow to cool completely before removing from pan and slicing.
Time 2h5m Yield 24 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray. Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges. Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer. Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter. Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.
Time 40m Yield 2 dozen. Number Of Ingredients 6 Steps:
Preheat oven to 350°. In a large bowl, combine cake mix, 1/4 cup egg substitute and oil; mix until blended. Reserve 1/2 cup mixture for topping. Press remaining mixture onto bottom of a 13x9-in. baking pan coated with cooking spray. Bake 11-13 minutes or until edges are light brown., In a small bowl, beat cream cheese, sugar and lemon juice until smooth. Add remaining egg substitute; beat on low speed just until blended. Spread over crust. Crumble reserved topping over filling., Bake 11-13 minutes longer or until filling is set. Cool on a wire rack 1 hour. Cut into bars. Refrigerate leftovers.
Time 40m Yield 2 dozen. Number Of Ingredients 12 Steps:
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in lemon zest., Spread into a greased 13x9-in. baking pan. Bake at 350° for 18-22 minutes or until center is set and edges are golden brown. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar, lemon juice and zest. Frost top and cut into bars. Store in the refrigerator.
Time 50m Yield 15 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Pour cake mix into a large bowl. Add the egg and oil; mix until well blended. Mixture will be slightly dry. Reserve one cup for the topping, and pat the rest into an ungreased 9x13 inch pan. Bake for 15 minutes in the preheated oven. Set aside to cool. Meanwhile, in a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. Spread the mixture evenly over the baked crust. Crumble the reserved cake mix mixture over the top. Bake for an additional 15 minutes in the preheated oven, or until filling is set and the topping is lightly toasted. Cool before cutting into bars. Refrigerate leftovers.
Time 40m Yield 16 serving(s) Number Of Ingredients 7 Steps:
Mix dry cake mix, 1 egg, and 1/3 cup oil till crumbly. Reserve 1 cup for topping. Lightly Pat remaining mix in greased 13 x 9 pan. Bake 15 minutes at 350. Beat cream cheese, sugar, lemon juice, and 1 egg till smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes more. Cool. Cut into bars.
Time 50m Yield 30 Number Of Ingredients 6 Steps:
Heat oven to 375°F. Grease 8-inch square (2-quart) glass baking dish. In large bowl, stir Bisquick mix, graham cracker crumbs and brown sugar. Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside. In small bowl, mix lemon curd and cream cheese until blended. In pan, press 2/3 of crumb mixture. Spread cream cheese mixture over crumbs to within 1/4 inch of edge. Top with remaining crumb mixture, pressing gently into filling. Bake 23 to 27 minutes or until edges are light golden brown. Cool completely. For bars, cut into 6 rows by 5 rows. Store in refrigerator.
Time 55m Yield 20 serving(s) Number Of Ingredients 8 Steps:
Mix first layer by hand and press in the bottom of a greased 9 x 13 pan. For second layer, mix cream cheese, powdered sugar, eggs and vanilla together. Add nuts (optional). Spread over first layer. Bake at 350 degrees for 40 minutes. Sprinkle additional powdered sugar over top when taken from oven. Cool and cut into squares.
Time 50m Yield 35 bars Number Of Ingredients 7 Steps:
Bottom: Combine cake mix, butter, and egg. Mix with fork until moistened. Set aside 1 cup of mix. Grease bottom only of 9x13 pan. Pat mix into it. Top: Mix 3/4 container frosting (about 1 1/4 cups) with rest of cake mix, egg, cream cheese, and lemon juice. Beat 3 to 5 minutes. Spread over cake mixture. Bake at 350 degrees for 30 to 40 minutes or until lightly browned. When cool, spread top with remaining frosting. Store in refrigerator. Bars cool easier when chilled.
Time 2h10m Yield 24 Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch dish with aluminum foil and spray with cooking spray. Mix 3 tablespoons sugar with 1/4 of the lemon zest; set aside. Unroll one piece of crescent dough and press in the bottom of the prepared dish, stretching dough to the edges. Mix lemon juice and remaining lemon zest in a large bowl. Add cream cheese and 1/2 cup white sugar; beat with an electric mixer until smooth and creamy. Spread over the crescent dough in the pan. Unroll the second piece of crescent dough and layer over the cream cheese mixture, gently stretching dough to the edges. Brush melted butter on top and sprinkle with reserved sugar-lemon zest mixture. Bake in the preheated oven until top is golden brown, about 30 minutes. Remove from the oven and cool on a wire rack for 20 minutes. Lift lemon bars from the baking dish using the foil; transfer to a cutting board. Cut into 24 squares, leaving bars on the foil. Lift the foil and transfer the bars back into the baking dish. Refrigerate until chilled, at least 1 hour.
More about “cream cheese lemon bars recipes”
Time 25m Yield 24 serving(s) Number Of Ingredients 7 Steps:
Mix first 3 ingredients together. Pour into a greased jellyroll pan. Bake at 350 for 18-20 minutes. While bars are baking make the cream cheese frosting. Mix the frosting ingredients together. Frost the bars once they are completely cooled.
