INGREDIENTS
- 2 3/4 cups shortbread cookies, finely crushed
- 6 tablespoons unsalted butter, softened
- 1 tablespoon granulated sugar
- 12 ounces cream cheese, softened
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 2 teaspoons vanilla
- 2 large eggs
- 1 cup powdered sugar
PREPARATION
Preheat oven to 350°F, and spray an 8×8-inch baking dish with cooking spray.
Combine granulated sugar and crushed cookies. Slowly stir in melted butter until mixture resembles wet sand. Press into prepared baking dish.
Beat cream cheese with powdered sugar until smooth. Mix in lemon juice and zest. Reserve 3/4 cup of the mixture, and place in refrigerator.
Add vanilla to remaining mixture, and beat in eggs one at a time. Pour over prepared crust. Bake in preheated oven for 25 minutes.
Cool cake completely before topping with reserved frosting. Refrigerate lemon bars until firm, 2 hours.
Cut into bars and serve.
.jpg)
.jpg)
0 comments:
Post a Comment