Cheesecake Lemon Bars

Don't have enough lemons to make fresh lemonade? How about a tangy and delicious dessert?


This lemon recipe is sure to compliment any Sunday dinner, enjoy! 

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Main ingredient:

What you'll need:

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 3/4 cup unsalted butter, cut into cubes

• 4 eggs
• 1 1/2 cups white sugar
• 1 tbs all-purpose flour
• 1 tbs lemon zest
• 1/2 cup lemon juice

• 2 (8-ounce) packages cream cheese, softened
• 1 cup white sugar
• 2 eggs, beaten 

Instructions:

1. Preheat oven to 350 degrees. Lightly butter 9x13 baking dish
2. Whisk together 1 1/2 flour and confectioner's sugar in mixing bowl. Cut in cold better with pastry blender until mixture resembles course crumbs
3. Press crumbs into bottom and up the sides of prepared baking dish to form crust
4. Bake in preheated oven until golden brown (15-18 minutes) 
5. Remove from oven and set aside
6. In large bowl, whisk together 4 eggs, 1 1/2 cup sugar, 1 tbs flour, lemon zest, and lemon juice. Pour mixture into prepared crust. Skim off any bubbles from the surface. 
7. Mix cream cheese and 1 cup sugar in bowl until well blended. Whisk in 2 eggs, and spread over lemon mixture. (The distinct mixtures will separate during baking.) 
8. Bake in preheated oven until filling is set, about 30 minutes. 
9. In bowl combined asparagus, tomatoes, and onions; set aside
10. In small bowl, whisk together yogurt, cheese, and mustard. Add asparagus and tomato mix and toss until coated.
11. To serve, line salad plates with leaf lettuce leaves and spoon salad on top. Enjoy!