Strawberry Lemon Shortbread Bars
- Reviews 1
Ready In: 1 hr 10 mins
Yields: 4 siwb
Ingredients
- 2 cups all-purpose flour
- 1⁄2 cup powdered sugar
- 3⁄4 teaspoon lemon zest, divided
- 3⁄4 cup cold butter
- 2 (8 ounce) packages cream cheese, softened
- 3⁄4 cup granulated sugar
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 cup strawberry preserves
- sweetened whipped cream (to garnish)
- fresh strawberry slices (to garnish)
Directions
- Preheat oven to 350°.
- Stir together flour, powdered sugar, and 1/2 teaspoons 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.
- 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 teaspoons 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.
- Enjoy!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off