Post by Loupy on Jun 11, 2011 19:44:28 GMT -7
Strawberry-Lemon Shortbread Bars
Refrigerate leftovers. Store them in an airtight container up to 2 days.
YIELD: Makes 4 dozen
HANDS-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 desired
Southern Living
APRIL 2011 all rights reserved.
Refrigerate leftovers. Store them in an airtight container up to 2 days.
YIELD: Makes 4 dozen
HANDS-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 desired
Southern Living
APRIL 2011 all rights reserved.
