Mrs. Fields Triple Layer Lemon Bars

By á-42947

Ingredients

• CRUST:
• 1/2 C Salted butter (softened)
• 1/4 C confectioner's sugar
• 1 tsp Vanilla
• 1 C all purpose white flour
• CREAM CHEESE FILLING:
• 8 oz Cream Cheese (softened)
• 1 1/2 C Confectioners sugar
• 1 large egg
• 1 tsp Pure lemon extract
• LEMON CURD:
• 4 Large egg yolks
• 1 TBSP cornstarch
• 3/4 C White sugar
• 3/4 C Water
• 2 tsp 2 medium lemons grated, (for peel)
• 1/4 C squeezed lemon juice
• 2 TBSP Salted butter (softened

Details

Adapted from mrsfields.com

Preparation

Step 1

1. Preheat oven to 325 F
2. To prepare shortbread crust:
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. Press dough evenly into bottom of a 8 x 8 inch baking pan. Refrigerate until firm, approximately 30 minutes. Prick shortbread crst with fork and bake for 30 minutes or until curst turns golden brown. Cool on rack to room temperature.
3. To prepare the cream cheese filling while the 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.
4. To prepare the lemon curd: Blend the egg yolks with teh cornstarch and sugar in medium non aluminum saucepan. Place over low heat and slowly whisk in water and lemon jice. 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 min.
5. To assemble the bars: Spread the chilled cream cheese filling over cooled shorbread crust with spatula. Spread lemon curd evenly over cream cheese filling. Place pan in center of oven. Bake 30-40 min or until edges begin to turn light golden brown. Cool to room temperature on rack. Chill in refrigerator 1 hour before cutting into bars. Dust tops with confectioners sugar.

TOPPING: 2 TBSP Confectioner's sugar
YIELD: 12 SERVINGS