Three Layer Lemon Bars
From chefmeow 17 years ago
- 40 minutes to make
- Serves 16
These are so moist, so lemony, so creamy and so decadent. My sister is always begging me to bake these for her. She loves them, I love them and hope you do too. Enjoy
Ingredients
- 1 stick salted butter softened shopping list
- 1/4 cup confectioners' sugar shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup all-purpose flour shopping list
- 8 ounces cream cheese softened shopping list
- 1-1/2 cups confectioners' sugar shopping list
- 1 large egg shopping list
- 1 teaspoon lemon extract shopping list
- 4 large egg yolks shopping list
- 1 tablespoon cornstarch shopping list
- 3/4 cup granulated sugar shopping list
- 3/4 cup water shopping list
- 2 tablespoons salted butter softened shopping list
- 2 teaspoons grated lemon peel shopping list
- 1/4 cup fresh lemon juice shopping list
- 2 tablespoons confectioners' sugar shopping list
How to make it
- Preheat oven to 325.
- 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 then press dough evenly into bottom of square baking pan.
- Refrigerate until firm.
- Prick shortbread crust with fork and bake for 30 minutes.
- Cool on rack to room temperature.
- Prepare cream cheese filling while 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.
- Blend 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.
- 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 and bake 40 minutes.
- Cool to room temperature on rack.
- Chill in refrigerator 1 hour before cutting into bars.
- Dust top with confectioners' sugar.
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