I’ve been meaning to make these since I bought a bag of lemons in the middle of last week. Time has this talent for slipping away from me when the sun is shining and there are garden beds to tend to, however, and Kate (one of the expected consumers) was gone for a few days at the end of the week, and I had class Friday night and Saturday, so here we are in a new week, and at last: Lemon cheesecake bars.
These bars are rich and delicious. The lemon is subtle (only a third cup with eggs and 16 ounces of cream cheese) and the chocolate is very sweet (two-thirds cup of cocoa powder and six cups of powdered sugar with vanilla and milk — went on like a frosting, but now runs a bit, perhaps because of the humidity). The recipe (attributed to the US, nationality-wise) suggests a lemon glaze for folks who cannot stomach chocolate with lemon, but if I make them again, I’ll definitely repeat the use of chocolate. The two flavors are lovely together.
Over the next few days I’ll be revisiting some of our previously tried Joy of Cookies recipes: Old-fashioned oatmeal raisin, chocolate chip butter drops, and the double fudge brownies, to be specific. Kate has a solo recital Sunday (her first) and we are serving cookies when she’s done to thank our guests for attending. I’ve stocked up on butter and Ghirardelli!