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Triple Layer Lemon Bars

List of Ingredients




CRUST: 1/2 cup (1 stick) softened salted butter

1/4 cup confectioners'(powdered) sugar

1 tsp pure vanilla extract

1 cup all purpose flour

CREAM CHEESE FILLING:

1 (8 oz) pkg softened cream cheese

1-1/2 cups confectioners' (powdered) 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 softened salted butter

TOPPING:

2 tblsps confectioners' (powdered) sugar



Recipe



Directions
To Prepare Shortbread Crust:

Heat oven to 325F.

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, approx 30
mins. Prick shortbread crust with fork & bake 30 mins or until
crust turns golden 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 until smooth. Add egg & lemon extract & beat on MED
speed until light & smooth. Cover bowl tightly & refrigerate.

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 a spoon. Remove
from heat. Add lemon peel & butter & cool 10 mins.

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
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 confectioners' (powdered) sugar.