Lemon Cheesecake Bars

Lemon Cheesecake Bars

Rich, creamy little tangy bars loaded with tons of lemony goodness with a buttery crust and topping making it a perfect end of summer treat 🙂

Ingredients
1/2 cup butter
1/2 cup sugar
1/4 cup brown sugar
1 1/2 cups flour
8 oz reduced fat cream cheese
1 1/4 cup Lemon Curd (homemade or store bought)
1 tsp vanilla

Instructions
Preheat oven to 350
Line a 9×9 pan with parchment paper, set aside
In a large microwave safe bowl melt butter
Stir in sugars until well combined
Mix in flour stirring until crumbly
In the bowl of a stand mixer with a paddle attachment (or a bowl for a hand mixer) whip the cream cheese until it is smooth (this can take several minutes, so just be patient), scraping the sides as needed
Add in lemon curd & vanilla and whip again until it smooth
Take 3/4 of the butter mixture and press into the prepared pan, bringing up the sides as you can
Pour in cream cheese mixture and spread it until it is even
Crumble remaining butter mixture over the top
Bake in the oven for 25-30 minutes or until lightly browned
Place directly into the refrigerator for at least 1 hour up to several days (making sure to cover it after it is completely cooled)
Cut into bars, sprinkle with powder sugar if you would like
Serve & ENJOY!!

 

Lisa’s Lemon Meringue Pie

Lisa’s Lemon Meringue Pie

Sorry, I didn’t get a really good pic, good thing I took one, I sent it to a friend just to bug her LMAO. This is so easy and sooo yummy. I used an already made graham cracker crust I had that I needed to use up. It was pretty good in that. I usually use my own pie crust from scratch you can do either or This is all from scratch no box at all 

What you need
1 cup sugar
2 tbs flour
3 tbs cornstarch
1/4 tsp salt
1 1/2 cups water
2 lemons, juiced and zested
2 tbs butter
4 egg yolks, beaten
4 eggs whites
6 tbs sugar
1- 9-inch pie crust baked

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Lemon Cranberry Cake

If you are a Lemon lover this is sooo good, packed full of lemon goodness 

🍋Lemon Cranberry Cake🍋

2 lemons, juice and zest of
1/2 cup butter, melted
2 eggs
1 teaspoon vanilla
1 1/2 teaspoons lemon extract
1 1/2 cups Milk
3 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 (3 1/2 ounce) boxes instant lemon pudding mix
2 cups frozen cranberries (you can use dried as well, will be less tart)

Directions

Preheat oven to 350. Spray a bundt cake pan with cooking spray and set aside.
Mix together in a separate bowl all dry ingredients and set aside.
In a mixer add all wet ingredients mix well. Slowly add dry to wet and mix till just combined. Stir in cranberries.

Bake at 350F for 1 hour or till done when a toothpick inserted in the centre comes out clean.
You can also make this in 2 loaf pans you just divide the batter evenly or muffins bake for 30-35 min or until toothpick test comes out clean.
Lisa K Walker

Lisa’s Lemon Pound Cake

Lisa’s Lemon Pound Cake

what you need is 
1 pound butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon Lemon extract
1 teaspoon vanilla extract

Directions
Beat butter at medium speed with an electric mixer until creamy. (The butter will become a light yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow yolk disappears.

Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in extracts.

Pour into a greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely sprinkle with confectioners’ sugar (icing sugar)