Creamy Lemon Pecan Bars

Creamy Lemon Pecan Bars (Adapted from Kraft)

8 tablespoons unsalted butter, softened
1/3 cup confectioners' sugar
2 teaspoons vanilla
1 cup whole wheat pastry flour
3/4 cups all-purpose flour, divided
1/2 teaspoon salt
1/3 cup pecans, toasted and chopped
8 ounce cream cheese, softened
1 3/4 cups granulated sugar
3 large eggs
1/2 cup fresh squeezed lemon juice
1 tablespoon fresh grated lemon zest
confectioners' sugar to dust

Preheat oven to 350

In a large bowl, beat together butter, powdered sugar and vanilla. Mix in the whole wheat pastry flour, 1/2 cup all-purpose flour and toasted pecans until crumbly. Scoop mixture into a 9" x 13" baking dish coated with nonstick spray. Pat the mixture down to form an even layer. Bake for 15 minutes - remove and reduce oven temperature to 325.

In a large mixing bowl, beat together cream cheese and granulated sugar until smooth and well blended. Mix in eggs, one at a time, until combined. Stir in remaining 1/4 cup flour, lemon juice and zest.

Pour mixture over the baked crust. Bake until set and very lightly browned around the edges - about 25 to 35 minutes. Remove from the oven and place on a wire rack to cool completely. Place in the refrigerator for at least a couple hours. Dust with confectioners' sugar on top before cutting into bars.

Makes about 28 bars.

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