Strawberry-Lemon Shortbread Bars

03/29/2011 23:09

 

Refrigerate leftovers. Store them in an airtight container up to 2 days.

 

Hands-On: 20 minutes
Yield: Makes 4 dozen
 

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

Preparation

1. 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.

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

3. 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.

4. 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.

Southern Living, APRIL 2011

Tags:

| |

Back