- 1
Ingredients
- 1 1/8 cups all-purpose flour divided
- 1/4 cup confectioner's sugar
- 1/2 cup butter softened
- 1/4 cup cashews, unsalted finely chopped
- 1 package (8 ounce) cream cheese softened
- 1 1/8 cups sugar divided
- 1/4 cup milk
- 1/2 teaspoon lemon extract
- 2 large eggs
- 2 2/3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon baking powder
- GARNISH
- Confectioner's Sugar
- Raspberries
- Lemon Zest
Preparation
Step 1
(Scaled down recipe-see Lemon Cheese Squares, 9 x 13-inch pan)
Makes 1 dozen
Preheat oven to 350°.
In a medium bowl, combine 1 cups flour and confectioners' sugar.
Using a pastry blender, cut in butter until mixture is crumbly; stir in cashews.
Press mixture evenly into bottom of a 8X8-inch baking pan;
Bake for 15 minutes.
In a medium bowl combine cream cheese and 1/4 cup sugar; beat at medium speed with an electric mixer until smooth.
Add milk and lemon extract, beating until well combined; pour over crust.
Bake for 15 minutes; remove from oven and cool for 10 minutes.
In a medium bowl, whisk together 7/8 cup sugar, eggs, lemon juice, and lemon zest.
In a small bowl, combine 1 ounce (1/2 of 1/4 cup) flour and baking powder; add to sugar mixture, whisking to combine.
Pour over cream cheese mixture.
Bake for 40 minutes, or until a wooden pick inserted in center comes out slightly sticky.
Cut into squares and garnish with sugar, raspberries, and lemon zest, if desired.