Ingredients:
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup (2 sticks) butter, softened
1 pkg. (8 oz.) cream cheese, at room temperature
2 large eggs
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup granulated sugar
1 Tbsp all-purpose flour
1 Tbsp lemon juice
2 tsp grated lemon peel
1 tsp yellow food coloring (optional)
1 cup whipped cream or cool whip for top
Directions:
Preheat oven to 350° F.
Combine flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly.
Press onto bottom and 1-inch up sides of ungreased 13 x 9-inch baking pan.
BAKE for 25 minutes.
Place cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour into partially baked crust.
Bake for additional 15 minutes or until set. Cool in pan on wire rack.
Spread whipped cream over top; refrigerate.
Cut into bars. Garnish as desired.
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup (2 sticks) butter, softened
1 pkg. (8 oz.) cream cheese, at room temperature
2 large eggs
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup granulated sugar
1 Tbsp all-purpose flour
1 Tbsp lemon juice
2 tsp grated lemon peel
1 tsp yellow food coloring (optional)
1 cup whipped cream or cool whip for top
Directions:
Preheat oven to 350° F.
Combine flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly.
Press onto bottom and 1-inch up sides of ungreased 13 x 9-inch baking pan.
BAKE for 25 minutes.
Place cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour into partially baked crust.
Bake for additional 15 minutes or until set. Cool in pan on wire rack.
Spread whipped cream over top; refrigerate.
Cut into bars. Garnish as desired.
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