*What you will need
°1 cup all-purpose flour
°1/2 cup pecans (or finely chopped walnuts)
°1/3 c light brown sugar (packaged)
°6 tsp butter (softened)
°1 t lemon zest
°1 t lemon juice
°1 pkg/8 ounces cream cheese (softened)
°1/4 cup granulated sugar
°1 half and a half tablespoon (or milk)
°1/2 teaspoon vanilla extract
°1 large egg
*How to do it
Heat oven to 350 F. Lightly butter a 9-inch square pan.
In bowl, blend flour, pecans or walnuts, brown sugar also butter. Using your hands, mix the ingredients together until the dough is crumbly. Reserve 1/2 cup of the breadcrumb mixture. *
Spread the rest of the breadcrumbs in the pan. Bake the crust for 12 to 14 minutes or until lightly golden. Remove in a rack.
Meanwhile, combine lemon zest, lemon juice, cream cheese, granulated sugar, milk, vanilla and egg in a mixing bowl. Beat mix with an electric mixer on speed for about 2 min. Scrape sides of bowl occasionally.
Pour the lemon cream cheese mixture over the hot crust. Sprinkle reserved breadcrumb mixture evenly over lemon cheese layer. Bake an additional 25 minutes or until lightly browned. Refrigerate for 2 hours before serving. Cut into bars. Covering & refrigerate for up to 3 days or store in freezer. Yields approximately 18-24 bars, depending on size.
Enjoy !
