Lemon Cheesecake Bars

Step 1: Line an 8" or 9" square pan with a sheet of aluminum foil extending 2" beyond 2 sides of the pan.

Step 2: Grate 1 tsp of the yellow zest from a lemon and squeeze 3 tablespoons juice.

Step 3: Beat butter, salt, 1/2 tsp lemon zest and 1/4 cup sugar until creamy.

Step 4: On low speed, beat in flour until crumbly.

Step 5: Beat in about 1 tablespoon lemon juice until dough just holds together.

Step 6: Press dough into bottom of prepared pan.

Step 7: Refrigerate 15 minutes.

Step 8: Heat oven to 350°.

Step 9: Bake crust until golden, 20 to 25 minutes.

Step 10: Beat cheese with 2/3 cup sugar until smooth.

Step 11: Beat in eggs, 1/2 tsp lemon zest and 2 tbs. lemon juice.

Step 12: Pour over crust.

Step 13: Bake until cheesecake is firm and top puffs, 35 to 40 minutes.

Step 14: Cool completely.

Step 15: Refrigerate until cold.

Step 16: Let stand at room temperature 1 hour before cutting.

Step 17: Lift cheesecake out of pan using foil as handles.

Step 18: Cut into triangles. (I cut into 32 tiny squares)