KitchenAid K45SSWH Instructions And Recipes Manual page 50

LEMONCREAMCHEESEBARS
Crust
2 cups all-ptnpo_e flour
cup t_mdered s_(g, ar
2 sticJ_s(l cup) H_illed
light margarine, cut
into cJ_unks
Cream Cheese Filling
1 pad%qe (8 oz.) l_@t
e!_am cheese
cup powdered s_(qar
2 tablespoons flour
cup &t-I)'ee egg
substituteor 2 eg_gs
] teaspoonI,_mi]]a
Place Crust ingredients in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Stir Speed and mix
about 1 minute, or until well blended and mixture
stalls to stick together. Press into ungreased
15_xl0Exl-inch baking pan. Bake at
350°F
for
14 to 16 minutes, or until set. (Check Crust after
10
ininutes and prick with fork if it
puffs
tlp during
baking,) Remove from oven,
Meanwhile, clean mixer bowl and beater, Place
Cream Cheese Filling ingredients in mixer bowl.
Attach bowl and fiat beater to mixer. Turn to Stir
Speed and mix about 30 seconds. Turn to Speed 4
and beat about 2
ininutes, or
until smooth and
creamy. Pour over partially baked Crust. Bake at
350°F
for 6 to 7 ininutes, or until filling is slightly
set. Remove from oven.
Lemon Filling
1 cup &t4i'ee %,g
s_d)stituwor 4 eg,_s
2 cups s_Lqm"
cup all-purpose flour
1 teaspoon _ted lemon
peel
cup lemon juice
Powdered su,gai; i[
desired
Meanwhile, clean mixer bowl and beater. Place all
Lemon Filling ingredients, except lemonjuice, in
mixer bowl. Attach bowl and flat beater to mixer.
Turn to Stir Speed and mix about 30 seconds. Turn
to Speed 2. Gradually add lemonjuice and mix
about 30 seconds, or until well blended. Pour over
cream cheese layer. Bake at
350°F for 14
to
16 minutes, or until filling is set. (Filling may puff
up during baking but will fall when removed from
oven.) Sprinkle with powdered sugar, if desired.
Cool completely in pan.
Yield: 48 servings (48 bars).
Per serving: About 104 cal, 2 g pro,
16
g carb,
4 g fat, 2 mg chol,
73
mg sod.
48