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Triple-Layered Lemon Bars




Source of Recipe


TOH bb -- Linda -- ltlgranny Posted on: 9/21/2004


Recipe Introduction


From: Mrs Fields "Best Cookie Book Ever!"
Time-Life Books

12 bars



List of Ingredients




TRIPLE-LAYERED LEMON BARS

CRUST:
1/2 cup (1 stick) salted butter, softened
1/4 cup confectioners' sugar
1 tsp pure vanilla extract
1 cup all purpose flour

CREAM CHEESE FILLING:
8 oz pkg cream cheese, softened
1-1/2 cups confectioners' sugar
1 large egg
1 tsp pure lemon extract

LEMON CURD:
4 large egg yolks
1 tblsp cornstarch
3/4 cup granulated sugar
3/4 cup water
2 med lemons, grated for 2 tsps lemon peel; squeezed for 1/4 cup fresh lemon juice
2 tblsps salted butter, softened

TOPPING:
2 tblsps confectioners' sugar

Preheat oven to 325ºF. 8" square baking pan.

SHORTBREAD CRUST:

In med bowl with elec mixer set on high speed, cream butter & sugar. Add vanilla; mix until combined. Add flour; at low speed, mix until fully incorporated. Press dough evenly into 8" square baking pan. Refrigerate until firm, approximately 30 mins. Prick shortbread crust with fork.

Bake 30 mins until crust turns golden brown. Cool on wire rack to room temp.

CREAM CHEESE FILLING: (while crust bakes)

In med bowl with elec mixer set on high speed, beat cream cheese & sugar until smooth. Add egg & lemon extract; on med speed, beat until light & smooth. Cover bowl tightly; refrigerate.

LEMON CURD:

In med nonaluminum saucepan, blend egg yolks with cornstarch & sugar. 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.

ASSEMBLE BARS:

Spread chilled cream cheese filing evenly over cooled shortbread crust with spatula. Spread lemon curd evenly over cream cheese filling. Place pan in center of oven.

Bake 30-40 mins until edges begin to turn light golden brown. Cool to room temp on wire rack. Chill in refrigerator 1 hr before cutting into bars. Dust top with confectioners' sugar.





Recipe