KITCHENAID ACCOLADE 400 - Manuel (Page 44)

42
Lemon Cream Cheese Bars
Crust
2 cups (475 ml)
all-purpose flour
1 ⁄
2
cup (120 ml)
powdered sugar
1 cup (235 ml) (2
sticks) chilled butter,
cut into chunks
Cream Cheese Filling
1 package (8 oz.
[225 g]) light cream
cheese
1 ⁄
2
cup (120 ml)
powdered sugar
2 tablespoons (30 ml)
flour
2 eggs
1 teaspoon (5 ml)
vanilla
Lemon Filling
4 eggs
2 cups (475 ml)
granulated sugar
1 ⁄
4
cup (60 ml) all-
purpose flour
1 teaspoon (5 ml)
grated lemon peel
1 ⁄
4
cup (60 ml) lemon
juice
Powdered sugar, if
desired
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
starts to stick together. Press into ungreased
15
1 ⁄
2
x10 1 ⁄
2
x1-inch (40x25x2-cm) baking pan. Bake at
350°F (177°C) for 14 to 16 minutes, or until set.
(NOTE: Check Crust after 10 minutes and prick with
fork if it puffs up during baking.) Remove from oven.
Meanwhile, clean mixer bowl and beater. Place
Cream Cheese Filling ingredients in mixer bowl.
Attach bowl and flat beater to mixer. Turn to STIR
Speed and mix about 30 seconds. Turn to Speed 4
and beat about 2 minutes, or until smooth and
creamy. Pour over partially baked Crust. Bake at
350°F (177°C) for 6 to 7 minutes, or until filling is
slightly set. Remove from oven.
Meanwhile, clean mixer bowl and beater. Place all
Lemon Filling ingredients, except lemon juice, 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 lemon juice and mix
about 30 seconds, or until well blended. Pour over
Cream Cheese Filling. Bake at 350°F (177°C) for
14 to 16 minutes, or until filling is set. (NOTE:
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 (1 bar per serving).
Per serving: About 115 cal, 2 g pro, 16 g carb,
5 g fat, 39 mg chol, 65 mg sod.