Lemon Cheesecake Bars

I still have some lemon juice in the freezer so I thought I would make a dessert with them. I LOVE cheesecake but I never make it because my oldest daughter is allergic to dairy and I just don't keep cream cheese on hand anymore. It was fun figuring out these bars. They are cheese cake on the bottom and lemon bars on the top with a shortbread cookie crust...YUM!! I did do some research on how to make lemon bars (my sister was always the Lemon Bar maker in the family, I had never made them before yesterday!!) but I got the general idea and started baking! That is what I tend to do. If I don't know how to make something I study several recipes/variations. I want to figure out the chemical reactions with the different ingredients, the order ingredients are added and the methodology used in preparing the food. Like with quick breads, I loved learning about the baking powder/baking soda reactions and the acids used as well as the different methods (biscuit, cream, or muffin) used in making the quick breads. It's the process I love, figuring out why recipes are written the way they are... I know it's a little nerdy but hey, that's me!!

Well back to the yumminess at hand... The Lemon cheesecake bars!!!

LEMON CHEESECAKE BARS

Crust-

2 cups flour
1/2 cup powdered sugar
3/4 cup cold butter cubed
1/2 tsp salt
4 tablespoons ice cold water

In a food processer combine flour, sugar, and salt. Pulse a few times to mix ingredients together. add the butter and pulse until the butter is cut into the flour mixture and it looks like Bisquick/fine crumbs. Turn the food processor to 1 and while it is running add the water 1 tablespoon at a time. The dough will turn into little balls about the size of a pea. dump out the dough into a 9x13 pan and press down to form the crust. Bake at 350 for 20 mins or until light brown

Cheesecake layer

16 oz cream cheese (two boxes), softened
2 eggs
1 cup sugar
1/2 tsp salt
1/2 tsp vanilla
1 tsp lemon juice

combine all ingredients in a mixing bowl  and beat with egg beaters until smooth. Pour on top of crust and bake at 350 for 15 mins. Remove from oven.

Lemon layer

4 eggs
1/3 cup lemon juice
2 cups sugar
1 tsp salt
1/2 tsp baking powder
1.2 cup flour

In a small bowl combine flour and baking powder, set aside. In the food processor mix the eggs and lemon juice and sugar and salt. while food processor is running add the flour mixture. Pour lemon layer on top of cheesecake layer and bake at 350 for 25 mins or until the lemon layer is set and a knife come out clean.

These are amazing!!

If your Neighbor Gives You Lemons...

You get to develop lemon recipes! My neighbor lady was sent a box of fresh lemons strait off the tree from a friend of hers in California and she gave some to us. They smell so amazing and are HUGE! So I thought I would take the opportunity to develop a few recipes using these lemons. Kind of an Iron Chef type of moment but with 3 little ones a time limit of an hour just ain't gonna work!

Ok so I am having a blast with this one. I am doing Grilled Lemon Chicken and Lemon Orzo Pilaf. Sounds good huh?

Grilled Lemon Chicken with Orzo Pilaf

4 Chicken Breasts

Marinade-

1/2 cup water

1/4 cup olive oil

the zest of 1 lemon

the juice of 1 lemon

1/2 tablespoon sugar

 1/2 tsp cracked black pepper

1/4 tsp. dried oregano

1/4 tsp dried marjoram
1 tsp soy sauce
2 garlic cloves crushed
1/8 tsp crushed red pepper flakes (optional)

Combine ingredients and Marinate Chicken for 30 to 40 minutes flipping chicken over halfway. Cook chicken on grill or pan fry or broil, 20 minutes, or until it reaches an internal temp of 165 degrees.  Meanwhile, take used marinade and boil it in a small sauce pan for 5 minutes (this will ensure that all the chicken "stuff" is cooked all the way, also it will reduce down and thicken a bit. pour the sauce over the chicken when it's done.







Lemon Orzo Pilaf

1 cup orzo pasta

1/2 onion diced fine

1 stalk celery diced fine
2 cloves garlic crushed

2 carrots diced fine

1/2 cup diced bell peppers (any color you like)

1/4 tsp cracked black pepper

2 tsp olive oil

1/4 tsp. oregano

1/8 tsp turmeric

3 cups chicken stock or 3 cups water and 2 bouillon cubes

1 Tbs. Fresh parsley chopped for garnish

In a large skillet saute the garlic, onions, peppers and celery in the olive oil until almost done. Add the Orzo pasta and saute until the pasta is a light golden brown color. Add spices and chicken broth. Cover and let simmer on low for 15 minutes or until liquid is absorbed and pasta is tender stirring every few minutes so it won't stick to the pan. If you run out of liquid before the pasta is done, add more chicken broth, 1/4 cup at a time. Garnish with Parsley.

We had this for dinner and it was super yummy! Not tart at all. I hope you enjoy these lemon recipes.