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Bars, Lemon Double Layer (D)
Source: Family Circle
Yield: 24 bars

2 cups flour
2/3 cup yellow cornmeal
1/2 cup confectioners' sugar
1-1/2 tsp. grated lemon rind
1/2 tsp. salt
1/2 cup butter, melted

Cream Cheese Layer:
8 oz. container lemon yogurt
1 lb. cream cheese (at room temperature)
2 tbsp. flour
1 egg
3 tbsp. sugar

Lemon Layer:
3 eggs
1-1/3 cups sugar
3 tbsp. flour
1/2 tsp. baking powder
2 tsp. lemon rind
1/3 cup fresh lemon juice

Heat oven to 350°F. Coat 13"x9" pan with spray.

Make Crust:
Whisk together flour, cornmeal, sugar, rind, and salt. Add melted butter and stir well to combine. Press dough into the bottom of the pan.

Make Cream Cheese Layer:
Beat together the yogurt and cream cheese until combined. Increase speed to high and beat until smooth. Add flour, egg, and sugar. Beat until combined then increase speed to beat until smooth. Pour over top of crust in the pan. Bake in 350°F for 20 minutes or until top is just set.

Make Lemon Layer:
Beat eggs and sugar until combined. Add the flour, powder, rind, and juice. Beat until smooth. Remove baking pan from the oven. Pour lemon mixture over the top of cream cheese layer. Bake 30 minutes until top is golden and set. Refrigerate for 1 hour. To serve, sift confectioners' sugar over the top and cut into squares.

Posted by Dalia Rosenberg

Nutritional Info Per Serving: N/A