Pablo’s Lemon Cream Cheese Bars 

Ingredients: (Crust layer) Six tablespoons of butter, Three-quarters cup of brown sugar, One cup sifted all purpose flour, One-half teaspoon of baking soda, One-half teaspoon of salt, One-half cup of flaked coconut Three-quarters cup finely crushed saltine crackers, One half cup finely chopped walnuts or pecans.

                    (Cream cheese layer) One eight-ounce package of cream cheese, Two eggs, Four tablespoons of butter, One-half cup sugar, One half cup of sour cream, One-half cup of Ricotta cheese, and One teaspoon of fresh lemon juice.

                    (Lemon filling layer) One and a half cups of granulated sugar, Three tablespoons of cornstarch, Three tablespoons of all purpose flour. One and a half cups of hot water, Three beaten egg yolks, Two tablespoons of butter, One teaspoon of grated lemon zest, One third cup of fresh lemon juice.

 Fresh Whipped Cream (optional but good) 

Preparation: (Crust layer) Cream butter and brown sugar, Stir in next six ingredients, pour the mixture into a 13x9x2 pan and press into place. Prepare cream cheese layer next.

                     (Cream cheese layer) In a blender add two eggs and mix briefly. Add cream cheese and sugar and blend until smooth. Add remaining ingredients and mix until smooth. Pour into prepared baking dish over crust. Place in a 350-degree oven for 25 minutes, and then remove from oven. Test for doneness by gently shaking baking dish for firmness. Cook for an additional five minutes if needed. Remove from oven and let cool for an hour before adding lemon filling layer.

                     (Lemon filling layer) In a heavy saucepan, combine granulated sugar, cornstarch, flour and one-quarter teaspoon of salt; gradually add one cup hot water and stir thoroughly. Cook till boiling, boil for two minutes. Remove from heat; stir in small amount of hot mixture into egg yokes and return to hot mixture. Cook and stir until boiling, cook for two minutes. Remove from heat and add butter and lemon zest. Slowly add lemon juice, mixing well. Pour over cream cheese layer carefully. Chill in the refrigerator for a couple hours. Cut into squares and serve with a dollop of fresh whipped cream.