Lemon Cheesecake Bars

This recipe came form Missy Beck’s in Kaysville.

Crust:
1 3/4 c. flour
2/3 c. powdered sugar
4 tbsp. cornstarch
1/2 tsp. salt
12 tbsp. softened butter

Cheesecake filling:
16 oz. softened cream cheese
1/2 c. sugar
2 eggs
4 Tbsp. milk

Lemon filling:
4 eggs, lightly beaten
1 1/4 c. sugar
3 Tbsp. flour
2 tsp. lemon zest
2/3 c. fresh lemon juice
5 Tbsp. milk
1/4-1/2 tsp. salt

Crust: Heat oven to 350. In processor, pulse flour, powdered sugar, cornstarch and salt. Add butter and process to blend, 8-10 seconds, until mixture resembles coarse meal. Press mixture into 9×13 pan on bottom and sides. Chill 30 minutes. Bake until golden brown, 20 minutes.

Cheesecake filling: cream the softened cream cheese. Add milk, sugar, and egg. Beat until smooth.

Lemon filling: wisk beaten eggs, sugar and flour in bowl. Stir in lemon zest, lemon juice, milk and salt to blend well.

Pour cheesecake mixture into baked crust and spread out evenly. Pour lemon filling evenly over. Bake 30 minutes.

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