Butter Crunch Lemon-Cheese Bars

As much as I love summer, and all the potlucks, picnics and family reunions that come standard, there’s one thing I believe should be banished forever, as it’s the true bane of bikini season...

The dessert buffet.

Maybe plate upon plate of glorious, gluttonous goodies are ok in the presence of super skinny self-control toting types, but put a homemade confection-clad table in front of me, and my fat five-year-old inner child will surely go buck wild, piling her flimsy styrofoam plate with a superfluity of sweetness.

Because why settle for just one cookie when I can have three cookies and a brownie? And…a lemon bar? Oh, and a cupcake. And a teeny, tiny slice of apple...pumpkin...and lemon meringue pie. And c'mon, it just isn't summer without Aunt Marcy's banana trifle and grandma's pumpkin roll! Heck, I can even squeeze room for that green Jell-o fluff that I don’t even like. A few more wedges of this and smidgens of that and you can bet I'll turn from the table with a teetering five-pound plate of sugar and not an ounce of self restraint.

So with all my friends and family to bear witness, I take my seat ala the walk of shame, fending off stares and smirks with an “Oh this? Of course it’s not just for me,” then scarf down that mountain of sugary shame until my belly is boated and the smears and crumbs on my plate resemble a homicidal crime scene at a bakery.

Am I the only one who gives in to this torturous temptation? Is there any hope to change my summer dessert destiny?

Why yes, actually. Enter, the two-in-one dessert dream bar. Part cool, creamy cheesecake. Part tangy, gooey lemon bar. All atop a crumbly, buttery pastry crust, this is TWO desserts, cleverly and deliciously disguised as ONE. So you feel like you're pigging out, when in reality, you're staying quite human. And at just 140 calories, it comes with a much appreciated side of self-control, too.

And you can make this fabulous dessert faster than you can load up a plate with ten others! Just a quick crust blended with a hand mixer, followed by an even quicker filling whipped up in a food processor. Bake, let it chill and you're ready to gorge...err...daintily nibble.

Top with blueberries, sliced strawberries or a little fresh lemon zest and I bet these would make beautiful little desserts at an afternoon tea or baby shower. Although, the pregnant guest of honor will most assuredly prefer the aforementioned dessert buffet.

Fruit topped or naked, you won't be disappointed. These are delicious. Perfectly lemony, wonderfully creamy and cheesecakey. They really do taste like two amazing summertime desserts melded into one. And the crust is ahh-mazing. I will be definitely be making these again and again, especially for all those family gatherings this summer. That way I can secretly splurge while still looking all proper and ladylike. (Well, maybe just one brownie...and a cupcake...and...)

Butter Crunch Lemon Cheese Bars
Adapted from…Greg Patent, Cooking Light, JANUARY 2001
Yield: 16 servings (serving size: 1 square)

Cookbook Note: You can substitute fresh orange juice and grated orange rind for lemon, if you wish. These are best served chilled.

Ingredients:
Crust:
1/3  cup  butter, softened
1/4  cup  packed dark brown sugar
1/4  teaspoon  salt
1/4  teaspoon  ground mace or nutmeg
1  cup  all-purpose flour
Cooking spray

Filling:
1  cup  1% low-fat cottage cheese
1  cup  granulated sugar
2  tablespoons  all-purpose flour
1  tablespoon  grated lemon rind
3 1/2  tablespoons  fresh lemon juice
1/4  teaspoon  baking powder
1  large egg
1  large egg white

Preparation:
Preheat oven to 350°.

To prepare crust, place first 4 ingredients in a large bowl, and beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Add 1 cup flour to butter mixture, and beat at low speed until well-blended. Line an 8-inch square baking pan with aluminum foil, leaving enough excess at the edges to create handles to later lift out. Spray with cooking spray, and press crust firmly onto foil. Bake at 350° for 20 minutes.

To prepare filling, place cottage cheese in a food processor; process 2 minutes or until smooth, scraping sides of bowl once. Add 1 cup granulated sugar and remaining ingredients, and process until well-blended. Pour filling over crust. Bake at 350° for 25 minutes or until set (the edges will get lightly browned), and cool. Cover and chill for 8 hours.

While holding the edges of the foil, carefully remove dessert from pan and place on cutting board. Cut into 16 squares. Chill until ready to serve.

Nutritional Information: Calories:140.5, Fat: 4.5g (sat 52.6g,mono 1.3g,poly 0.3g), Protein:3.35g, Carbohydrate:22.25g, Fiber:0.25g, Cholesterol:24.5mg, Iron:.55mg, Sodium:149mg, Calcium:20mg.

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