Sunday, May 23, 2010


At every potluck or other similar gathering there is always one recipe that creates a buzz. Did you have one of these, you have to try this, does anyone know who brought this one, I hope I can get the recipe for this one.  Judy’s lemon/lime bars has been the recipe that has created the buzz now at two meetings! These are truly delightful; a must try recipe for anyone who likes citrus flavors.

Judy brought the lemon version of these bars to the first Cross Connected Women gathering. They were a mega-hit and deserved a repeat appearance for the second gathering in May. This time we had the Lime Cheesecake Bars. These are very rich so cut into small portions. NOTE: I noticed Judy had trouble getting her bars out of the pan so I heavily sprayed my pan with cooking spray. I still had trouble getting the bars out as the crust sticks. Next time I make the bars I am going to line the pan with a big piece of aluminum foil that covers the bottom of the pan and extends up the sides. Spray the foil with cooking spray and make the bars. When bars are cool, I will lift them right out of the pan and cut them on the foil.

Box of Krusteay-brand Lemon Bars OR Lime Bars
1 pouch of crust, it is in the box
1 (8oz) pkg. cream cheese
½ c sugar
1 egg
½ t vanilla
1 pouch lemon/lime pudding, it is in the box
½ c water
3 eggs
1 lemon or lime

Krusteay-brand Lemon Bars OR Lime Bars

Press full pouch of crust firmly into bottom of light greased or sprayed 8x8x2-inch baking pan. Bake 8 minutes in a preheated 350° oven. Crust will be pale. Place cream cheese and sugar in medium bowl. Using an electric mixer, mix on low speed until smooth. Add 1 egg and vanilla. Continue to mix on low speed until smooth. Pour cream cheese mixture evenly over hot curst. In another bowl, stir lemon filling mix, water and 3 eggs together using a whisk until eggs are well incorporated. Mix juice from the lemon in mixture. Pour lemon filling over cream cheese layer. Bake 35 to 40 minutes or until center does not jiggle when shaken. Cool completely and cut into squares. Store covered in refrigerator. NOTE: To cut cheesecake, put a knife in hot water. Wipe dry and cut. This works well for these bars too.

Pat crust mix from package into well-greased 8x8-inch pan.

Beat together cream cheese and sugar until smooth.

Add vanilla and egg.  Beat well.

Juice lemon or lime.

In another bowl, combine lemon/lime filling from package with water.

Add three eggs to filling mixture and lemon/lime juice.  Beat well with whisk to combine.

Remove crust from oven after baking 8 minutes.

Immediately pour cream cheese mixture evenly over hot crust.

Pour lemon/lime mixture over cheesecake layer.  Bake 35 to 40 minutes until center does not jiggle when shaken.

Remove move from oven and cool completely.

Dip knife in hot water and wipe dry before making cuts in the bars.

No comments:

Post a Comment