#2009 - Lemon Cheesecake Bars

(by Shirley McNevich)

Crust: 2 cups flour; 1/2 cup Domino's powdered sugar; 2 sticks softened butter
Filling: 1 - 8oz. Philadelphia cream cheese (softened); 2 eggs; 2/3 cup Carnation evaporated milk (NOT condensed); 1/2 cup white sugar; 1 TBSP flour; 1 TBSP lemon juice; 2 tsp. grated lemon peel (zest); 1 cup Breakstone's sour cream

In a bowl add flour, powdered sugar and softened butter--mix with a pastry blender until it makes crumbs. Press the crumb mixture into the bottom and partially up the sides of a greased 9 x 13 cake pan--set aside. In a mixer add cream cheese--beat. Add eggs--beat. Add white sugar--beat. Add flour, lemon juice and lemon zest--beat. Add Carnation milk--beat until smooth. Bake JUST THE CRUST at 350 degrees for 10-15 minutes or until browned. Remove crust from oven and pour the cream cheese mixture evenly over the hot crust. Return to oven and bake for 20-25 minutes longer or until batter is set. Cool completely. Spread sour cream over the top. Refrigerate until cold.