Creamy Lemon Bars

This is a twist on the classic lemon bar, and it’s more of a little lemon cheesecake bar. I much prefer it to the traditional lemon bar. Heck, I think the addition of any type of cream or cheese improves just about any recipe! I love these bars. They are super easy to whip up and to me, with their bright lemony flavor, they just scream spring time. They’re fresh and light but taste sinful at the same time. They make a great ending to a simple meal, or a perfect treat for a party or gathering. These are always a hit at potlucks!

All ya need:

Lemons, butter, nilla wafers, powdered sugar, brown sugar, flour, baking powder, eggs, cream cheese, and sugar

Creamy Lemon Bars

20 Nilla Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold real butter
1 pkg. (8 oz.) cream cheese (you can use 1/3-less fat cream cheese)
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice (don’t even think about opening a bottle!)
1/4 tsp. Baking Powder
powdered sugar

Preheat oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray lightly with non-stick spray and set aside. (The foil isn’t too pretty, but it makes clean-up and cutting the bars a cinch!)

In a bowl, combine Nilla Wafer crumbs, 1/2 cup flour and the brown sugar. Chop butter into small pieces and then cut into crumb mixture with a pastry blender.

If you don’t have a pastry blender, just use 2 knives, or even your fingers to break up the butter until mixture resembles coarse crumbs, like this:

Press crumb mixture firmly onto bottom of prepared pan. Bake 15 min.

While crust is cooking, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs, 2 Tbsp. flour, and baking powder; mix well. Blend in 1 Tbsp. lemon zest, and lemon juice and then pour mixture over crust.

Bake 25 to 30 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight. These bars improve with time. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator. (As if you'll have leftovers!)

**I'm editing this post to add that I bet these would be really great with lime too. I've always meant to try that, but never have. So if anyone does, make sure to let me know!