Tuesday, March 12, 2013

Meyer Lemon Cheesecake Bars

 I’m about to show you something very exciting.  Yes, yes, these Meyer Lemon Cheesecake Bars are darned exciting, but take a look at these lemons.  

What’s so special about a bunch of lemons, you ask?  Well, first of all, they are Meyer Lemons, a citrus fruit, native to China, and believed to be a cross between an orange and a lemon. Second, I grew them myself!  Now for those of you living in citrus country I’m sure this is a real yawner for you, but for me, here in the Mississippi Valley, this is thrilling!  I grew all six of these on one small plant that was potted on my back deck.  The fruit formed during the summer, following the most delicious smelling blossoms, and continued to grow and ripen when I moved the plant indoors for the winter.  The day of the harvest was cause for celebration and I intended to use them in a special recipe worthy of them, and so, I present, Meyer Lemon Cheesecake Bars.  Thumbs up all around from the entire family.  Yes, they were that good.  Presumably they will be equally as tasty when using lemons that you haven’t grown yourself.

Meyer Lemon Cheesecake Bars

1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
3/4 cup unsalted butter, cut into cubes

Meyer Lemon Layer:
4 extra-large eggs, room temperature
1-1/2 cups granulated sugar
2 tablespoons all-purpose flour
2 tablespoons lemon zest
3/4 cup Meyer lemon juice
¼ teaspoon lemon oil

Cheesecake Layer:
2 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
2 eggs, beaten

Preheat oven to 350°F.   Spray a 9 x 13 baking dish with Pam; set aside.

To make crust:  In the work bowl of a food processor, pulse together the 1-1/2 cups flour and confectioners' sugar until mixed.  Drop in cubes of butter and continue pulsing until the mixture resembles coarse crumbs. Press crumbs evenly into the bottom of the prepared baking dish.  Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.

To make lemon filling:  Whisk together the eggs, 1-1/2 cup sugar, 2 tablespoons flour, lemon zest, Meyer lemon juice, and lemon oil until well blended. Pour lemon mixture over the prepared crust, skimming off any bubbles from the surface of the filling.

To make cheesecake layer:  Using a stand mixer or hand mixer, beat the cream cheese and sugar in a bowl until well blended.  Whisk in 2 eggs to blend.  Pour mixture over the lemon mixture. Do not worry if they appear to combine, the mixtures will separate during baking.  Bake until the filling is set, about 30 minutes.

To serve, cut into squares and center on a plate drizzled with one of Melissa’s Dessert Sauces.  I chose raspberry because I liked the combination of the colors, but any of these would work wonderfully.

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Mary@mydogsmygardenandmary said...

I love love love lemon bars! I also have a Myers lemon tree and they are so good.
I am going to try your lemon bars. Thanks so much for your recipe.
Have a great week.

Linda said...

Oh my gosh I'm going to go look for a Meyer lemon tree! I bought a Mexican lime bush or tree last spring and it produced so if I can find a Meyer I'll give it a try. Those are spectacular! And the lemon bars look amazing - lemon bars with a cheesecake layer - heaven!

Kim @ Savvy Southern Style said...

This looks like pure lemony goodness.

Anonymous said...

Yummo, I have been looking for a good lemon bar recipe and you had me at cheesecake!

Deborah H. Bateman said...

Thanks for sharing this recipe. I love lemon bars and cheesecake both, so this is a winner in my eyes. I have bookmarked the page so I can try it. If you get a chance stop by my blog Recipe for Life and check out some of my family favorites at: http://deborah-bateman.blogspot.com
Deborah H. Bateman-Author

Jane B. said...

First of all Yummmmmmmmmm! And second where did you get the tree? I would love to give it a try. I live in West STL Co.

Pattie @ Olla-Podrida said...

I tried to email you dan_jane, but you have a no reply email address. I got the tree at the Ace Hardware store located on the southeast corner S. Brentwood Blvd. and Manchester Rd. (about a mile south of the Galleria).

Jane B. said...

Thanks Pattie, I'm going to try to find one. I have a southern facing bay window it would be great to have it sit in over the winter.

Jane B. said...

Oh, Thanks for the recipe I'll be serving these at Easter!