Cheesy Lemon Bars Recipes

LEMON CREAM CHEESE BARS

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.

LEMON BARS WITH CREAM CHEESE FROSTING

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.

LEMON CHEESE BARS

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.

CHEWY LEMON BARS

Steps:

• Preheat oven to 350 degrees.
• Mix together cake mix, egg and butter. Spread into a greased 9 x 13-inch pan.
• In a separate bowl, mix together powedered sugar, beaten eggs, softened cream cheese, and vanilla until smooth. Spread mixture over bottom layer.
• Bake 30-40 minutes, until top layer turns a light golden brown.

CHEESY LEMON BARS

Steps:

• 1. Preheat oven to 350º. Mix dry cake mix with 1 egg and 1/3 cup of oil until crumbly. Reserve 1 cup of mixture. Pat into 9x13 baking dish; set aside.
• 2. In a medium mixing bowl beat cream cheese until smooth. Add sugar until well blended.Add eggs, followed by lemon juice. Beat until creamy. Pour over prepared crust. Evenly sprinkle reserved crumb mixture over top.
• 3. Bake for 30 minutes. Cool completely before serving. Store leftovers in refrigerator.

CREAM CHEESE LEMON BARS

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.