Butter Crunch Lemon-Cheese Bars – again

I made this for the girls craft weekend in may, and have been hanging onto the recipe debating if it was worthy of keeping. For our desert for chick flick night i decided to make it again. And, am i glad i did!

Came out amazing!And headed the warning of others to put foil in the pan! I also used my new pampered chef brownie pan, which might have cooked everything evenly as well…

Butter Crunch Lemon-Cheese Bars



  • 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


  • 1 cup 1% low-fat cottage cheese
  • 1 cup granulated sugar splenda
  • 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 (from the carton)


  • 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. Press crust into an 8-inch square baking pan with a piece of foil coated with cooking spray. 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 splenda and remaining ingredients, and process until well-blended. Pour filling over crust. Bake at 350° for 25 30 minutes or until set (the edges will get lightly browned), and cool. Cover and chill for 8 hours.

For a topping i simply got a bag of frozen raspberries and let it defrost, so there were raspberries and the “sauce” so it got soaked up…  Mmmm!

This is definitely a keeper!