Shortbread Lemon Bars

It's the onset of winter and the first flurries are coming down. I should be simmering hot cocoa, but instead I feel like something lemony! Because of the cream cheese and all the eggs, these lemon bars are almost like lemon cheesecake on top of buttery shortbread. You just can't go wrong with that combination!


Here's how to do it:


Preheat oven to 350.


In a food processor combine:


2 cups flour

1/2 cup sugar

1/2 teaspoon salt

1 cup (2 sticks) cold butter, cubed


Pulse till it looks like fine crumbs. Press into a 13 x 9 pan that is lined with foil or parchment that hangs over the sides for easy lifting later. Bake for 10 minutes.


Meanwhile, prepare the filling. In the bowl of a stand mixer add:


8 ounces of cream cheese, softened

2 cups sugar


Cream until smooth, scraping down the sides. Then add:


1/4 cup flour

3/4 cup lemon juice (about 3-4 lemons worth)

1 teaspoon lemon zest

1/3 cup powdered sugar

1 1/2 teaspoons vanilla

6 eggs


Blend till smooth. Pour filling over crust then bake for another 30 minutes.


Let cool completely on counter, then refrigerate for several hours or overnight. Use the foil or parchment to lift from pan. Cut into bars. Sift powdered sugar over the top. Serve.


Makes about 20 medium sized bars, or cut into bite size squares for many more servings.




INGREDIENTS ROUND UP


2 cups flour

1/2 cup sugar

1/2 teaspoon salt

1 cup (2 sticks) cold butter, cubed

8 ounces of cream cheese, softened

2 cups sugar

1/4 cup flour

3/4 cup lemon juice (about 3-4 lemons worth)

1 teaspoon lemon zest

1/3 cup powdered sugar (plus extra for topping)

1 1/2 teaspoons vanilla

6 eggs


13 x 9 baking dish

foil or parchment for lining baking dish

food processor (or just use a fork for combining crust ingredients)




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