Lemon cheesecake bars

24 servings

Ingredients

Quantity Ingredient
1½ cup Unbleached flour
⅔ cup Powdered sugar -- sifted
¼ teaspoon Salt
¾ cup Margarine -- cold
1 pack Fat-free cream cheese -- (8
Oz) softened
⅔ cup Granulated sugar
3 Egg whites -- whipped
⅓ cup Lemon juice -- at room
Temperature
½ teaspoon Vanilla
2½ cup Powdered sugar -- sifted
½ teaspoon Vanilla
1 tablespoon Skim milk -- at room
Temperature
4 tablespoons Lemon juice -- at room
Temperature

Directions

CRUST

FILLING

GLAZE

Preheat oven at 350. Prepare a 9 x 13 pan with cooking spray and flour. In a mixing bowl, combine flour, ⅔ cup powdered sugar, and salt. Use a pastry blender to cut in margarine until mixture resembles coarse crumbs. Press firmly over bottom of prepared pan.

Bake 15 minutes. Cool 10 minutes before topping with cheese mixture.

To prepare filling, combine cream cheese, ⅔ granulated sugar, egg whites, milk, lemon juice and vanilla in another mixing bowl. Pour over baked crust. Bake for 22 to 28 minutes or until firm.

Meanwhile, to prepare glaze, combine 2½ cups powdered sugar, vanilla, and milk. Add enough lemon juice to make a thick smooth glaze. Pour glaze over cheesecake base; smooth surface. Cover and refrigerate overnight before cutting.

Recipe By : The Joy Of Cookies

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