December 07, 2016
Desserts, Cookies, Dairy,
Cheese, Fruit, Lemon, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Easter, Entertaining, Mother's Day, Potluck, Summer, Sunday Dinner, Oven Bake, Stove Top, Vegetarian, Make it from scratch, Cream Cheese, Bars, Water more
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"This recipe was smaller and in 8 inch pie pan a Marie Callender Pie but I enlarged it to fit in 8x11 pan as pie pan so inconvenient to cut. I 1 1/2 everything but cream cheese filling have no idea how long it took to cook."
Preheat oven to 350.
Make the crust by combining the graham cracker or cookie crumbs with melted butter and 1 1/2 tablespoons sugar in small bowl.
Press the crust mixture into 8x11 pan.
Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar and vanilla and an egg using an electric mixer.
Mix well until smooth.
Pour cream cheese filling into crust and bake 30-35 minutes or until center is cooked A knife stuck in the middle of the filling should come out mostly clean.
As bars cools make the lemon filling by combing 3/4 cup sugar with cornstarch, salt and water in a small saucepan.
Set mixture over low heat and bring to a simmer, stirring often.
Whisk in egg yolks, then add lemon juice and butter
When mixture simmers gain remove it immediately from the heat.
Pour the lemon filling over the cream cheese filling, and let the bars cool.
When cool, chill bars in the refrigerator for several hours before serving.
Cut bars into size wish.
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This came together very easily. I used Annie's Bunny Grahams for the crust. I was looking for the tang of the lemon but it was a wee bit too sweet for that. I did not get a chance to take a photo but it was pretty. Topped each piece with a dollop of whipped cream. It was thoroughly enjoyed by all of us. Thanks for sharing Muffinlady!