Butter Crunch Lemon Cheese Bars Recipes

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.

Steps:

• Preheat the oven to 350 degrees.
• Spray an 8-by-8-inch square baking dish with nonstick spray.
• To prepare the crust, in a mixing bowl beat together on medium speed the butter, dark brown sugar, salt and mace until smooth.
• Spoon 1 cup flour lightly into a dry measuring cup and level with a knife.
• Add the flour to the butter mixture and beat at low speed until well blended.
• Press the crust into the prepared baking dish and bake for 20 minutes.
• Meanwhile, prepare the filling.
• In a food processor fitted with the metal blade, process the cottage cheese for 2 minutes or until smooth, scraping sides of the bowl once.
• Add the sugar, flour, lemon zest, lemon juice, baking powder, egg and egg white.
• Process until well blended.
• Pour the filling over the baked crust.
• Bake at 350 degrees for 25 minutes or until set (the edges will get lightly browned).
• Remove from the oven and cool.
• When cool, cover and chill for 8 hours.
• To serve, cut into bars.

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.

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.