Bisquick Lemon Bar Recipes

• Preheat the oven to 350°F and lightly grease a rectangle-shaped baking pan. (A 13x9 inch pan will do just fine.)
• To make the crust, mix one and one-quarter cups of Bisquick and five tablespoons of brown sugar until fully incorporated. (I prefer to use a food processor)
• Add eight tablespoons of cold butter to the Bisquick mixture, pulsing until the butter resembles tiny pea-sized pieces, and the dough appears crumbly.
• Spread the dough evenly into the prepared baking pan using your hands and press down to create a packed surface.
• Place the pan into the center of the oven and bake for twenty minutes or until golden.
• To make the filling, beat four large eggs in a large bowl using an electric mixer until well blended. Add one-half teaspoon of vanilla extract and three-quarters of a cup of powdered sugar and mix well. Add three-quarters of a cup of lemon juice and the remaining three-quarters of a cup of powdered sugar. Continue mixing until the powdered sugar is dissolved and add two teaspoons of lemon zest.
• Remove the crust from the oven and lower the oven temperature to  300°F.
• Pour the lemon filling into the hot crust and bake for an additional thirty minutes.
• Cool the lemon bars completely before serving.
• Sprinkle with powdered sugar and enjoy.

• Preheat the oven to 350°F and lightly grease a square baking pan.
• Using a food processor, lightly pulse three-quarters of a cup of Bisquick, one-quarter cup of powdered sugar, and one-half teaspoon of lemon zest. Add six tablespoons of butter pieces and pulse until the mixture is crumbly.
• Press the mixture into the bottom of the prepared pan and bake for twenty minutes, or until lightly browned. Set aside to cool for at least ten minutes.
• With an electric mixer, beat together two packages of cream cheese, one-quarter of a cup of Greek yogurt, and one-half of a cup of granulated sugar until smooth. Beat in two large eggs and one large egg yolk until just blended. Mix in one tablespoon of fresh lemon juice, two teaspoons of cornstarch, one-quarter of a teaspoon of vanilla extract, and two teaspoons of lemon zest. Beat well.
• Spread three-quarters of a cup of strawberry preserves over the cooled crust. Pour the cream cheese mixture over the preserves and spread evenly.
• Bake for an additional thirty minutes, or until the cheesecake appears set.
• Allow to cool for at least one hour and then cover and chill in the refrigerator for an additional four hours.
• Cut into bars and garnish with lemon and fresh strawberry slices.

Lemon Sugar Cookie Crust

• In a medium-size bowl, sift two and three-quarter cups of Bisquick with one teaspoon of baking soda.
• In a large bowl, beat one cup of butter, four tablespoons of cream cheese, and one and one-quarter cups of sugar until creamy. Mix in one and one-half teaspoons of vanilla, two tablespoons of lemon juice, and the zest from one lemon. Beat in one large egg and mix until well incorporated.
• Slowly add the Bisquick mixture, mixing in a little at a time, until combined.
• Cover the bowl and refrigerate for one hour.
• Preheat the oven to 350°F and lightly grease a square baking pan.
• Place the sugar cookie dough into the pan and press down until dispersed. Sprinkle the top of the dough with the remaining one-quarter cup of granulated sugar.
• Bake for ten minutes. Remove the pan from the oven and prepare the filling.

Filling

• Top the crust with four cups of blueberries.
• In a medium bowl, whisk three beaten eggs, one-quarter of a cup of granulated sugar, one cup of heavy cream, and two tablespoons of lemon zest until smooth. Pour over the blueberries.
• Bake for forty-five minutes. (The center of these bars might not look firm when you take them out of the oven. Don’t fret, that’s how they are supposed to look. As long as the filling appears to be pulling away from the edges, then you know it is done.)
• Allow to cool before serving.
• Store in the refrigerator.