Lemon Cheesecake Bars

Recipe: Very Best Baking

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup (2 sticks) butter, softened
1 pkg. (8 oz.) cream cheese, softened
2 large eggs
2/3 cup (5 fl.-oz. can) evaporated milk
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 teaspoon yellow food coloring (optional)
1 cup sour cream

PREHEAT oven to 350° F.

COMBINE flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Press onto bottom and 1-inch up sides of ungreased 13 x 9-inch baking pan. BAKE for 25 minutes.

PLACE cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour into partially baked crust.

BAKE for additional 15 minutes or until set. Cool in pan on wire rack. Spread sour cream over top; refrigerate. Cut into bars. Garnish as desired.

These weren't bad. I forgot to get sour cream, so we didn't use that for a topping. My sister thought it would be gross anyway to just have a layer of sour cream. I thought they were better cold, but my sister thought they were better warm. She said they were more creamy. We both agreed the crust was a little thick and next time we should try it doubling the cream cheese layer.