Lemon Icebox Bars

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Picture of Lemon Icebox Bars Recipe 1 Video | Photo: Lemon Icebox Bars Recipe
Rated 4 stars out of 5
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  • Read 30 Reviews
Total Time:
8 hr 25 min
Prep
25 min
Inactive
8 hr 0 min
Yield:
16 servings
Level:
Easy
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Ingredients

Crust:

  • 14 whole-grain graham cracker squares (7 full sheets)
  • 2 tablespoons melted unsalted butter
  • 1 tablespoon dark brown sugar
  • 1/4 teaspoon salt
  • Cooking spray

Filling:

  • 1 (8-ounce) package 1/3 less-fat cream cheese, softened at room temperature
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1/4 cup pasteurized egg product (such as egg beaters)
  • 1 teaspoon finely grated lemon zest
  • 1/2 cup fresh lemon juice
  • 2 teaspoons powdered gelatin
  • 3 tablespoons boiling water

Directions

Make Crust: Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.

Make the filling: In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm. Slice into 2-inch squares using a chilled knife coated with cooking spray.

Serving size is 1 square:

Calories 155; Total Fat 5.5 g; (Sat Fat 3 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 5 g; Carb 22 g; Fiber 0 g; Cholesterol 18 mg; Sodium 165 mg

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Newest Ratings and Reviews

Read all 30 reviews

  • on May 07, 2013

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    I know I must have done something wrong, but I don't know what! The flavor of the filling was wonderful, but the texture was terrible! I made sure the gelatin was dissolved, but it did seem to start 'gelling' almost before I could get the mixture together. Then it seemed to separate out and formed 'gummy worms' like strings of gel in the mixture. Even so, the rest of the filling set up perfectly - does anyone know what I did wrong? I'd like to try them again and make this a 5 star rating!

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  • on February 09, 2013

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    love it very delious

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  • on September 09, 2011

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    I like a few other reviewers had mixed results. My lemon part came out fine but my crust was another story. I tried baking it like another reviewer suggested but when I cut into it, the crust came apart. I normally do not have that problem when I bake cheesecakes? Hmm?

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