Best Lemon Bars With Cream Cheese Frosting Recipes

LEMON BARS WITH CREAM CHEESE FROSTING

Steps:

• Mix first 3 ingredients together. Pour into a greased jellyroll pan. Bake at 350 for 18-20 minutes.
• While bars are baking make the cream cheese frosting. Mix the frosting ingredients together. Frost the bars once they are completely cooled.

GINA'S SIMPLE LEMON BARS

Steps:

• Preheat oven to 325 degrees F.
• Dice the butter and put into a food processor with the flour, and sugar. Pulse in short intervals until the mixture is crumbly and resembles coarse bread crumbs. Add the cold egg yolk, salt and water to the mixture, this will make a pastry dough. Place the dough onto a floured surface and form into a ball. Wrap in plastic and place in the refrigerator until cold.
• When the dough is cold, place on a floured surface and roll out to cover the bottom of a 13 by 9-inch pan. Bake for 20 minutes.
• Whisk eggs together and set aside.
• In a separate bowl mix the sugar, flour and baking powder together. Add the lemon zest and juice. Mix in the eggs until well combined. Pour the mixture over the par baked crust.
• Place in the oven and bake for 30 minutes until the center has set firmly. Remove from the oven and allow it to cool. Cut into bars.
• In a large bowl, mix all ingredients together and blend with a hand mixer on low until creamy. Pipe frosting onto lemon bars.

LEMON ANGEL CAKE BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15x10x1-in. baking pan., Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cooled bars; sprinkle with lemon zest. Refrigerate at least 4 hours. Cut into bars or triangles.

LEMON CREAM CHEESE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
• Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
• Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
• Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
• Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

LEMON CHEESECAKE BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.
• Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

LEMON CREAM CHEESE BARS

Steps:

• Heat oven to 375°F. Grease 8-inch square (2-quart) glass baking dish. In large bowl, stir Bisquick mix, graham cracker crumbs and brown sugar. Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
• In small bowl, mix lemon curd and cream cheese until blended.
• In pan, press 2/3 of crumb mixture. Spread cream cheese mixture over crumbs to within 1/4 inch of edge. Top with remaining crumb mixture, pressing gently into filling.
• Bake 23 to 27 minutes or until edges are light golden brown. Cool completely. For bars, cut into 6 rows by 5 rows. Store in refrigerator.