STRAWBERRY LEMON SHORTBREAD BARS
Buttery shortbread, made with Gold Medal® flour, sandwiches sweet strawberry preserves and a lemony cream cheese filling in these delightful dessert bars.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h20m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In bowl, mix flour, powdered sugar and 1/2 teaspoon of the lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Press in bottom of pan. Bake 20 to 22 minutes or until light brown. Meanwhile, in bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, until blended. Stir in lemon juice and remaining 1/4 teaspoon lemon peel, beating well. Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges.
- Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 1 hour. Cover and refrigerate 4 to 8 hours. Cut into 8 rows by 6 rows; garnish with whipped cream and strawberries. Store any remaining bars covered in refrigerator.
Nutrition Facts : Calories 110, Fat 1, Fiber 0 g, ServingSize 1 Serving, Sodium 55 mg
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