 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 16 |
|
These are so moist, so lemony, so creamy and so decadent. My sister is always begging me to bake these for her. She loves them, I love them and hope you do too. Enjoy Ingredients:
1 stick salted butter softened |
1/4 cup confectioners' sugar |
1 teaspoon vanilla extract |
1 cup all-purpose flour |
8 ounces cream cheese softened |
1-1/2 cups confectioners' sugar |
1 large egg |
1 teaspoon lemon extract |
4 large egg yolks |
1 tablespoon cornstarch |
3/4 cup granulated sugar |
3/4 cup water |
2 tablespoons salted butter softened |
2 teaspoons grated lemon peel |
1/4 cup fresh lemon juice |
2 tablespoons confectioners' sugar |
Directions:
1. Preheat oven to 325.
2. Cream butter and sugar in medium bowl with electric mixer set on high speed.
3. Add vanilla and mix until combined.
4. Add flour and mix at low speed until fully incorporated then press dough evenly into bottom of square baking pan.
5. Refrigerate until firm.
6. Prick shortbread crust with fork and bake for 30 minutes.
7. Cool on rack to room temperature.
8. Prepare cream cheese filling while crust is baking.
9. Beat cream cheese and sugar until smooth in medium bowl with electric mixer set on high speed.
10. Add egg and lemon extract and beat on medium speed until light and smooth.
11. Cover bowl tightly and refrigerate.
12. Blend egg yolks with the cornstarch and sugar in medium non-aluminum saucepan.
13. Place over low heat and slowly whisk in water and lemon juice.
14. Increase heat to medium low and cook stirring constantly until mixture thickens enough to coat the back of a spoon.
15. Remove from heat.
16. Add lemon peel and butter and cool for 10 minutes.
17. Spread chilled cream cheese filling evenly over cooled shortbread crust with spatula.
18. Spread lemon curd evenly over cream cheese filling.
19. Place pan in center of oven and bake 40 minutes.
20. Cool to room temperature on rack.
21. Chill in refrigerator 1 hour before cutting into bars.
22. Dust top with confectioners' sugar.
|
|