My husband is a huge fan of the classic lemon bar.  I want to like them… but they are just a bit too tart for me, always leaving an aftertaste that’s not my fave.  I have been wanting to create a creamy version and am delighted with the result.  Cottage cheese mixed with cream cheese gives it a lighter taste and a creaminess that allows me to add substantially less sugar.  Bonus!!

Wanting a smooth texture, I decided to blend the cottage cheese with other ingredients in a blender, making this recipe super easy.

I decided on a shortbread crust because, well, I LOVE shortbread!

A huge thanks to the dairy farm families of Colorado, Montana and Wyoming for sponsoring this recipe!

I hope you’ll love this Light and Creamy Lemon Bar as much as my family does!

Happy Baking!

~ Gena

Light and Creamy Lemon Bars

Ingredients:
Makes 24 bars

• 3/4 cup unsalted butter, softened
• 1 cup sugar, divided
• 1/4 t. salt
• 2 cups flour
• 2 cups cottage cheese (I like lowfat, small curd)
• 4 oz cream cheese (1 block)
• juice and zest of 2 lemons (check for seeds!)
• 3 eggs

Directions:

• Preheat oven to 350° F.
• For shortbread crust, cream the butter, salt and 1/2 cup sugar in a mixer on medium speed with the paddle attachment.  Add the flour and continue to mix on low until it turns to coarse crumbs, about 1 minute (see picture below.)
• Press into the bottom of a 9 x 13 glass baking dish.  Bake for 20 min or until light golden brown.   Let cool.
• Meanwhile, prepare filling. Add cottage cheese into a blender.  Pulse until smooth.
• Add eggs and pulse just long enough to mix with cottage cheese.
• Add cream cheese, 1/2 cup sugar, lemon zest and lemon juice.  Pulse or mix on low speed until ingredients are smooth.
• Pour onto crust and bake at 350° F for 40 minutes or until set in the middle.
• Let cool and serve.
• Enjoy!!

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