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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 10 |
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Ingredients:
1 cup butter |
2 cups flour |
1/2 cup powdered sugar |
8 ounces cream cheese |
1 1/2 cups confectioners' sugar |
1 large egg |
1 teaspoon lemon extract |
4 large eggs |
1 tablespoon cornstarch |
3/4 cup granulated sugar |
3/4 cup water |
2 teaspoons freshly grated lemon rind, of (2 medium lemons) |
7 -8 tablespoons fresh lemon juice |
2 tablespoons butter |
2 tablespoons confectioners' sugar |
Directions:
1. Preheat oven 350°.
2. Crust: First soften butter and put into bowl.
3. Then add the flour and the powdered sugar, and mix thoroughly with wisk.
4. Next spread dough evenly into a 9 x 13 inch pan and cook for 15-20 minutes.
5. Filling: Beat cream cheese and sugar until smooth.
6. Then cover the bowl, and refrigerate while the crust is cooking.
7. Lemon curd: blend the egg yolks with the cornstarch and sugar in a saucepan and place over the stove on a low heat.
8. Next whisk in the water and lemon juice, turn up to medium heat until the mixture thickens.
9. Remove from heat, add lemon peel and butter.
10. Then let cool for a few minutes.
11. Assembling: Spread the cream cheese filling after the crust has cooled for a few minutes.
12. Next carefully spread the lemon curd over the cream cheese and put back in the oven for 30-40 minutes.
13. Cool to room temperature, and chill for 1 hour before cutting into bars.
14. Sprinkle powdered sugar over the top.
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