Monday, May 30, 2011

Strawberry Lemon Shortbread Bars

These were very easy to put together and tasted like a strawberry cheesecake. Very good!

Strawberry Lemon Shortbread Bars

2 cups all-purpose flour
1/2 cup powdered sugar
3/4 tsp lemon zest, divided
3/4 cup cold butter
2 (8 oz.) packages cream cheese, room temperature
3/4 cup sugar
2 large eggs
1 tbsp. fresh lemon juice
1 cup strawberry jam

Preheat oven to 350° degrees (F)
Stir together flour, powdered sugar, and 1/2 tsp. lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly.

Press mixture onto bottom of a lightly greased (with nonstick flour spray) or parchment lined 13- x 9-
inch pan.

Bake at 350° for 20 to 22 minutes or until lightly browned.

Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 tsp. lemon zest, beating well.

Spread jam over shortbread. Pour cream cheese mixture over preserves, spreading to edges. Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours. Cut into bars.


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