Email to Buny      

Lemon: Triple Layered Lemon Bars

Source of Recipe

aol member recipe boards


List of Ingredients

CRUST:
1/2 cup softened salted butter
1/4 cup powdered sugar
1 teaspoon pure vanilla extract
1 cup flour

CREAM CHEESE FILLING:
8 ounces softened cream cheese
1 1/2 cups powdered sugar
1 large egg
1 teaspoon pure lemon extract

LEMON CURD:
4 large egg yolks
1 tablespoon cornstarch
3/4 cup sugar
3/4 cup water
2 medium lemons, zested (2 tbl)
and juiced (1/4 cup juice)
2 tablespoons softened salted butter

TOPPING:
2 tablespoons powdered sugar


Recipe

Heat oven to 325ºF. To prepare Shortbread Crust: In med bowl with elec mixer set on HIGH speed, cream butter & sugar; add vanilla & mix until combined. Add flour & mix at LOW speed until fully incorporated. Press dough evenly into bottom of 8" square baking pan. Refrigerate until firm,about 30 mins. Prick shortbread crust with fork & bake 30 mins or until crust turnsgolden brown. Cool on rack to room temp.

Prepare Cream Cheese Filling while crust is baking: In med bowl with elec mixer at HIGH speed, beat cream cheese & sugar untilsmooth. Add egg & lemon extract & beat on MED speed until light & smooth.Cover bowl tightly & refrigerate. To Prepare Lemon Curd: In med non-aluminum saucepan, blend egg yolks with cornstarch & sugar. Place over LOW heat & slowly whisk in water & lemon juice. Increase heat to MED/LOW & cook, stirring constantly, until mixture thickens enough to coat back of spoon. Remove from heat. Add lemon peel & butter & cool 10 mins.

To Assemble Bars: Spread chilled Cream Cheese Filling evenly over cooled crust with spatula. Spread Lemon Curd evenly over Cream Cheese Filling. Place pan in center of oven. Bake 30-40 mins or until edges begin to turn light golden brown. Cool to room temp on rack. Chill in refrigerator 60 mins (1 hr) before cutting into bars. Dust with powdered sugar.