I was looking for a lemon bar recipe that doesn’t take too many eggs for a large pan so it would be easy to replicate. I found a recipe online that has cream cheese in it that only takes 4 eggs for a large pan. Cream cheese is your friend if you are egg allergic or do not eat eggs! This is the modified recipe using yogurt as egg replacement along with a couple more tweaks to the original recipe to make it stable.
Lemon Cream Cheese Bars
- 2 cups graham crumbs
- 1/2 cup flour
- 1/4 cup brown sugar
The cut in until crumbly:
- 1/2 cup cold butter
Press into a tin foil lined 9 by 13 pan and bake for 15 minutes at 350 degrees F .
In a large bowl, mix together until creamy:
- 2 pkgs softened cream cheese (250g each)
- 1 and 1/2 cups white sugar
The add in and mix well:
- 1 cup plain unsweetened yogurt (equal to 4 eggs)
- zest of 4 lemons
- 1/2 cup lemon juice
- 6 tbsp flour
- 1 tsp baking powder
- 1 tsp vanilla
Pour over top of baked crust and bake another 30 minutes at 350 degrees F until the top is set. Cool completely and refrigerate for a few hours before cutting.
4 Comments Add yours
This Lemon cheesecake is a good recipe, easy to modify. Looking so delicious. Thanks for sharing this nice cake recipe.
You are welcome. Enjoy!
What can I substitute for graham crumbs. Graham crackers are not available where I live. Was wondering if I can use Marie or digestive biscuits instead
Digestive Biscuits would work very well. Just crush them up. Enjoy!