Creamy Lime or Lemon Bars

Photo Credit to ourbestbites.com

Another winner winner chicken dinner. I obviously can't get over the whole dessert/treat thing. I have something like 280 pinned...so this isn't going to end anytime soon!


Creamy Lime or Lemon Bars
Makes 8x8 or 9x9 pan
{Just substitute the lime for lemon in the recipe...duh}
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 package (8 oz.) cream cheese (you can use 1/3-less fat cream cheese)
1 cup granulated sugar
2 eggs, at room temp (just place eggs in a bowl of warm water for about 10 mins)
2 Tablespoon flour
3 Tablespoon grated lemon peel, divided
1/4 cup fresh lemon juice (don’t even think about opening a bottle!)
1/4 teaspoon 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.

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.

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 {at least overnight...my favorite was two days after I made them}. These bars improve with time {totally}. 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!)

Recipe Source: Our Best Bites