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Strawberry-Lemon Shortbread Bars
Yield:
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 teaspoon lemon zest, divided
- 3/4 cup cold butter
- 2 (8-oz.) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 cup strawberry preserves
- Garnishes: sweetened whipped cream, fresh strawberry slices
Directions:
- Preheat oven to 350°.
- 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 13- x 9-inch pan.
- Bake at 350° for 20 to
22 minutes or until lightly browned.
- 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 preserves 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; garnish, if desired.