Lemon Cheesecake Squares

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

Base:

Mix together:

  • 2 cups graham crumbs
  • 1/2 cup flour
  • 1/2 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 .

Top:

In a large bowl, mix together until creamy:

  • 2 pkgs softened cream cheese (250g each)
  • 1 and 3/4 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.

 

 

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