1½ cups self-rising flour
2/3 cup confectioners’ sugar
¾ cup butter or margarine
1 8-ounce package cream cheese, softened
2/3 cup sugar
3 egg whites
1/3 cup lemon juice
½ teaspoon vanilla extract
Lemon Glaze (below)

Preheat oven to 350°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl combine flour and confectioners’ sugar.  Cut in butter until mixture resembles coarse crumbs.  Press firmly into bottom of prepared baking pan.

Bake for 15 minutes.  Cool.

In a large mixing bowl, beat cream cheese until smooth.  Add egg whites, one at a time, beating well after each addition.  Beat in lemon juice and vanilla.  Pour over prepared crust.

Bake 25 to 30 minutes or until filling is firm.

LEMON GLAZE

2½ cups confectioners’ sugar
½ teaspoon vanilla extract
1 tablespoon milk
¼ cup lemon juice

In a medium bowl, combine confectioners’ sugar, vanilla, and milk.  Stir in enough lemon juice to make a thick, smooth glaze.  Pour over cheesecake; smooth surface.  Cover; refrigerate overnight before cutting into bars.

Do you like this page? Please tell a friend! Name E-mail You: Friend: Your message: Get your own FREE referral system!