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Creamy Lemon Nut Bars

Prep Time:
15 min

Total Time:
45 min

Makes:
32

1/2 cup butter, softened

1/3 cup icing sugar

2 tsp. vanilla

1-3/4 cups flour, divided

1/3 cup pecans, chopped

1 pkg. (250g) PHILADELPHIA Brick Cream Cheese, softened

2 cups granulated sugar

3 eggs

1/2 cup lemon juice

1 Tbsp. grated lemon peel

1 Tbsp. icing sugar

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil; spray with cooking spray. Mix butter, icing sugar and vanilla in large bowl. Gradually stir in 1-1/2 cups of the flour and pecans. Press dough firmly onto bottom of prepared pan. Bake 15 min.

BEAT cream cheese and granulated sugar in medium bowl with electric mixer on high speed until well blended. Add remaining 1/4 cup flour and eggs; beat until blended.

STIR in lemon juice and peel. Pour over baked crust in pan. Bake 30 min. or until set. Remove from oven; cool completely. Sprinkle with 1 Tbsp. icing sugar; cut into 32 bars.

Kraft Kitchens Tips

Substitute

Prepare as directed, using lime juice and grated lime peel.

Easy Cleanup

To line 13x9-inch pan with foil, turn pan upside down. Mold sheet of foil over inverted pan. Remove foil; flip pan over and drop foil inside. Bake as directed. When Creamy Lemon Nut Bars are cool, lift by foil from pan onto cutting board. Fold back edges of foil and cut.

K:45315v1ec:88374

(44)

Rated

by ilythial on 11/20/2008
" Best lemon dessert I've ever made! I took them to a meeting and they were gone in 10 minutes. Everyone raved about them. Even a women who doesn't like lemon love them!"

See All Ratings and Comments

Serving Size = 1 bar (1/32 of recipe)

Nutritional Information

Calories

145

Total fat

6.7 g

Saturated fat

3.2 g

Cholesterol

33 mg

Sodium

70 mg

Carbohydrate

20.1 g

Dietary fibre

0.4 g

Protein

1.8 g

Vitamin A

5 %DV

Vitamin C

3 %DV

Calcium

2 %DV

Iron

3 %DV