A warm lemon yields almost twice the
juice of a cold one. Before juicing, microwave at High for 15 seconds or immerse
in hot water for 10 minutes, then roll between palm and countertop for a few
seconds. Wit this method, expect to get about 1/4 cup from an average lemon.
Lemon Cheesecake Bars
1 1/2 C. flour
2/3 C. confectionary sugar
3/4 C. butter
Mix ingredients together in a bowl with a pastry cutter. When it resembles
coarse crumbs, press firmly in the bottom of a greased 9 x 13 pan. Bake at
350°F. for 15 minutes. Cool 10 minutes.
8 oz. cream cheese
2/3 C. sugar
3 egg whites whipped lightly
1/2 C. fresh lemon juice
1 t. vanilla
Add cream cheese and sugar to mixing bowl and beat until smooth. Add egg whites
and blend in. Add lemon juice and vanilla. Blend well and pour on crust. Bake
for 20 - 22 minutes or until firm.
2 1/2 C. confectionary sugar
1/2 t. vanilla
1 T. milk
4 T. fresh lemon juice
Combine all ingredients and mix together to form a thick glaze. Pour glaze over
cheesecake base and smooth out.
Refrigerate overnight before cutting.