Butter Crunch Lemon Cottage Cheese Bars
Butter Crunch Lemon Cottage Cheese Bars are low fat bar cookies made with cottage cheese and fresh lemon.
Servings 8
Cost 5
Ingredients
Crust:
- ⅓ cup unsalted butter softened, do not use tub style
- ¼ cup dark brown sugar
- ¼ teaspoon salt
- ¼ teaspoon ground mace or nutmeg
- 1 cup all-purpose flour 4.5 oz/127 gram
Filling:
- 1 cup low fat cottage cheese I use 2%
- 1 cup granulated sugar
- 2 tablespoons all purpose flour
- 1 tablespoon grated lemon zest
- 3 ½ tablespoons fresh lemon juice
- ¼ teaspoon baking powder
- 1 large egg
- 1 large egg white
Instructions
- Preheat oven to 350°. Line an 8-inch square metal pan with foil and spray foil with cooking spray or line it with nonstick foil (or parchment if that's what you prefer).
- 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 the 1 cup flour to the butter mixture, and beat at low speed until well-blended. Press crust into prepared pan and bake at 350° for 20 minutes. Let cool while you make the filling.
- 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.
Notes
To make the crust in the food processor. process the softened butter, brown sugar, nutmeg and salt until creamy. Add the flour and pulse until evenly blended -- do not overprocess, just pulse enough so that the butter is evenly dispersed. Dump into the pan and press evenly. Bake for 20 minutes.