Combine flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Press onto bottom and 1-inch up sides of an ungreased 13x9-inch baking pan. Bake for 25 minutes. Place cream cheese, eggs, evaporated mllk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour onto partially baked crust. Bake for an additional 15 minutes or until set. Cool in pan on wire rack. Spread sour cream over top; refrigerate. Cut into bars. Garnish as desired.
Source: Nestle's recipe newsletter
By Connie from Cotter, AR
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