Time 3h35m Yield 16 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil. Mix shortbread crumbs, flour, and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan. Bake in the preheated oven for 15 minutes. Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust. Bake in the preheated oven until center is set, 25 to 28 minutes. Let cool completely, at least 45 minutes. Refrigerate until well chilled, about 2 hours. Sprinkle with confectioners’ sugar right before serving.
Time 1h15m Yield 24 Number Of Ingredients 11 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish. Whisk together 1 1/2 cup flour and confectioners’ sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust. Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside. Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking. Bake in the preheated oven until the filling is set, about 30 minutes.
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 55m Yield 2-1/2 dozen. Number Of Ingredients 6 Steps:
In a large bowl, combine the cake mix, one egg and oil until crumbly. Set aside 1 cup for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes or until golden brown., In a small bowl, beat cream cheese until fluffy. Beat in the sugar, extract and remaining egg until smooth. Spread over crust. Sprinkle with reserved crumb mixture. , Bake for 25-30 minutes longer or until golden brown. Cool on a wire rack. Refrigerate leftovers.
Time 45m Yield 12 serving(s) Number Of Ingredients 6 Steps:
Mix dry cake mix, 1 egg, and 1/3 cup vegetable oil until crumbly. Reserve 1 cup of the mixture. Pat remaining mixture in a lightly sprayed 9 by 13 in pan. Bake 15 minutes at 350 degrees, and let cool. In a bowl, beat cheese, sugar, lemon juice, and 1 egg until smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15-25 minutes at 350 degrees. Let cool and 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 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 4h35m Yield 16 servings Number Of Ingredients 7 Steps:
Heat oven to 350°F. Combine cookie crumbs and margarine; press onto bottom of 8-inch square pan sprayed with cooking spray. Beat cream cheese, sugar, lemon zest, juice and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
Time 1h Yield 20 servings. Number Of Ingredients 13 Steps:
In a large bowl, cream shortening and brown sugar until light and fluffy. Combine the flour, oats and salt; gradually add to creamed mixture and mix well., Press dough into a greased 13x9-in. baking dish. Bake at 350° for 15-18 minutes or until golden brown. Spread with jam., Meanwhile, in a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in lemon juice and zest. Add eggs; beat on low speed just until combined. Carefully spoon over jam. , Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator.
Time 40m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Mix together dry cake mix, 1 egg and the oil, until crumbly. Set aside 1 cup of this mixture. Pat remaining mixture into bottom of ungreased 9x13 pan. Bake at 350 for 15 minutes. Remove from oven. In bowl, beat together cream cheese, sugar, lemon juice and remaining egg until smooth. Spread over baked crumb mixture. Sprinkle remaining crumb mixture over that. Return to oven for 15 minutes. Cool in fridge and cut into bars.
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 46m Yield 24 bars Number Of Ingredients 9 Steps:
Preheat oven to 325°F. Combine graham cracker crumbs, pecans, sugar, and melted butter; mix well. Reserve 1/3 cup crumb mixture. Press the rest into a 13x9-inch baking pan. Bake for 6 minutes; allow to cool. While the crust is cooling, beat cream cheese until it’s fluffy. Gradually beat in the milk. Add eggs until mixture is just combined. Stir in the lemon juice and vanilla. Pour mixture into prepared crust. Sprinkle the reserved crumb mixture over the top of the cheesecake layer. Bake for about 30 minutes. Cool for about an hour, then cut into bars. Store in your refrigerator.
Time 4h45m Yield 48 Number Of Ingredients 7 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture. Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
Time 50m Yield 36 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350°. Combine graham cracker crumbs, sugar, and butter in a mixing bowl. Set aside about 1/2 cup. Press remaining mixture into a 9x13 pan. Bake 6 minutes. Cool on wire rack. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk and lemon juice. Add eggs, beat unil combined. Spoon mixture atop crust in pan. Sprinkle with reserved crumbs. Bake 30 minutes, or until knife comes out clean. Cool on wire rack 1 hour. Chill in refrigerator. Store in refrigerator.
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.
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.
