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Mrs. Field's Triple Layered Lemon Bars




Source of Recipe


nanamitchen and the web


List of Ingredients




Crust:

1/2 cup unsalted butter, softened

1/2 cup confectioners' sugar

1 teaspoon pure vanilla extract

1 cup all-purpose flour

Cream Cheese Filling:

1 (8 ounce) package cream cheese, softened

1 1/2 cups confectioners' sugar

1 large egg

1 teaspoon pure lemon extract

Lemon Curd

4 large egg yolks

1 tablespoon cornstarch

3/4 cup granulated sugar

3/4 cup water

2 medium lemons grated for 2 teaspoons peel and squeezed for 1/4 cup fresh lemon juice

2 tablespoons salted butter, softened



Recipe



Preheat oven to 325.

To prepare shortbread crust: Cream butter and sugar in medium bowl with electric mixer set on high speed. Add vanilla and mix until combined. Add flour and mix at low speed until fully incorporated. Press dough evenly into bottom of an 8 x 8 inch baking pan. Refrigerate until firm, approximately 30 minutes. Prick crust with fork and bake for 30 minutes or until crust turns golden brown. Cool on rack to room temperature.

Prepare the cream cheese filling while the crust is baking. Beat cream cheese and sugar until smooth in medium bowl with electric mixer set on high speed. Add egg and lemon extract and beat on medium speed until light and smooth. Cover bowl tightly and refrigerate.

To prepare the lemon curd: Blend the egg yolks with the cornstarch and sugar in medium non-aluminum saucepan. Place over low heat and slowly whisk in water and lemon juice. Increase heat to medium-low and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat. Add lemon peel and butter and cool for 10 minutes.

To assemble bars: Spread chilled cream cheese filling evenly over cooled shortbread crust with spatula. Spread lemon curd evenly over cream cheese filling. Place pan in center of oven. Bake 30-40 minutes or until edges begin to turn light golden brown. Cool to room temperature on rack. Chill in refrigerator 1 hour before cutting into bars. Dust top with confectioners' sugar.

Yield: 12 servings