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Monday, July 20, 2015

Lemon Shortbread Bars

A delightful recipe from the blog,  Willowbird Baking.  It features a light shortbread crust covered with a lemon cheesecake topping and then a crumb cake type streusel to top it off.  It makes a 8" square pan--not too much to feel guilty about.  This is a perfect summer time dessert.

Crust Ingredients:
  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  • pinch of salt
  • 1/2 cup Plugrá butter
Cheesecake Ingredients:
  • 2 (8-ounce) packages cream cheese, softened
  • zest of 1 lemon (reserve a little for topping)
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 1 egg, room temperature
White Sugar Streusel Ingredients:
  • 1/2 cup flour
  • 6 tablespoons sugar
  • 1/8 teaspoon salt
  • 3 tablespoons cold Plugrá butter, cubed
  • lemon zest for topping
Combine crust ingredients in a food processor until the butter is in small pea sized pieces.  Press into a 8" square pan that has been sprayed with Pam.  Bake at 350 for 20 minutes.

While the crust is baking, put all ingredients in a mixer bowl and beat until smooth.  When the crust comes out of the oven, pour the cheesecake layer over the crust .

Mix the streusel ingredients in the food processor.  Cover the top of the cheesecake layer with the streusel.

Put oven on 375 and bake for 25 minutes.  Keep in refrigerator.

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