You know what today is. . . . New Recipe Friday!! And since it's still in the 90's here, sunny, and muggy, it's still very much summer where we live!! Ya'll loved the lemon blueberry bread recipe I shared last Friday and I'm so glad!! I loved seeing the photos of you baking and tagging me on instagram to see! It's so fun to connect over delicious food!! So, today, I thought in these final days of summer, it would be fun to share my favorite summer treat with you!! Double Lemon Cheesecake Bars!!
If you follow me on Instagram, at @andthenthelightpouredin, you'll see a bunch of highlight bubbles of stories I've saved! One of them is "Baking" where I share mostly me , but also my daughter and I baking together! She just turned 13 this year and is confident enough in her baking skills to bake by herself!! How awesome is that!! Coming home to freshly baked chocolate cake is pretty much my jam!! Anywho, in that "Baking" highlight you'll see us making these super yummy lemon cheesecake bars!! It didn't call for blueberry swirls, but my daughter thought it would be yummy, so she added them with a chopstick dipped in blueberry jam!! So, you can do that too or just enjoy the lemon!!
Let's start with the ingredients!!
As you can see, I made some changes, based on what I had at the time, and they came out perfectly yummy!! So, if you're low carb, and are using coconut flour rather than all purpose flour, it's just as delicious!!
Enjoy my friends!! If you're sharing on your instagram stories or posts, remember to tag me so I can see how much fun you're having baking these delicious recipes!!