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Post by Loupy on Jun 11, 2011 19:44:28 GMT -7
Strawberry-Lemon Shortbread BarsRefrigerate leftovers. Store them in an airtight container up to 2 days. YIELD: Makes 4 dozenHANDS-ON: 20 MINUTES TOTAL: 8 HOURS, 8 MINUTES 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 desiredSouthern Living APRIL 2011 all rights reserved.
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