Double-Layer Lemon Bars

• CRUST: 2 cups flour - 2/3 cups yellow cornmeal - 1/2 cup confect. sugar - 1 1/2 tsp grated lemon rind - 1/2 tsp salt - 1/2 cup butter, melted
• CRM CHEESE LAYER: 8 oz lemon yogurt - 1 lb cr. cheese @ rm temp - 2 tbl flour - 1 egg - 3 tbl sugar
• LEMON LAYER: 3 eggs - 1 1/3 cups sugar - 3 tbl flour - 1/2 tsp baking powder - 2 tsp grated lemon rind - 1/3 cup lemon juice

1. CRUST: whisk together flour, cornmeal, sugar, lemon rind & salt in med bowl - add melted butter - stir well - press dough in bottom of pan
2. CR CHEESE LAYER: in lg bowl beat yogurt & cr cheese at med speed until combined, about 1 min - increase speed to high & beat until smooth, about 2 mins - add flour, egg & sugar - beat on med until combined about 1 min - increase speed to high - beat until smooth, about 1 min - pour over top of crust in pan - bake 350 x 20 mins until just set
3. LEMON LAYER: beat eggs & sugar in med bowl on med/high until combined - add flour, baking powder, lemon rind & juice - beat until smooth - remove pan fr oven - pour lemon mix over top of cr cheese - bake 30 mins until light golden & set - cool in pan on wire rack to rm temp - refrig for 1 hr - sift confect sugar on top - cut in squares

layer, lemon layer

Taken from www.epicurious.com/recipes/member/views/double-layer-lemon-bars-50011688 (may not work)