Ingredients for Strawberry Lemon Shortbread Bars
- All Purpose Flour
- 1 cup powdered sugar
- ¾ teaspoon lemon zest (divided)
- 1 cup (2 sticks) cold unsalted butter
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- Strawberry Preserves
- Sweetened Whipped Cream
- Strawberry Slices
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How to Make Strawberry Lemon Shortbread Bars
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup powdered sugar, and 1/2 teaspoon lemon zest.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the crumbly mixture evenly into the bottom of a lightly greased 13x9 inch baking pan.
- Bake for 20-22 minutes, or until lightly golden brown.
- While the shortbread is baking, beat 8 ounces cream cheese and 1/2 cup granulated sugar with an electric mixer until smooth and creamy.
- Add 2 large eggs one at a time, beating well after each addition.
- Stir in 2 tablespoons fresh lemon juice and 1/4 teaspoon lemon zest.
- Spread 1 cup strawberry preserves evenly over the baked shortbread crust.
- Pour the cream cheese mixture over the preserves, spreading it to the edges of the pan.
- Bake for an additional 28-32 minutes, or until the filling is set and no longer jiggles.
- Let cool completely in the pan on a wire rack for at least 1 hour.
- Cover and chill for 4-8 hours to allow the flavors to meld and the bars to firm up.
- Cut into bars and garnish with fresh strawberries or lemon zest, if desired.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
379g
Fat
223g
Carbs
53g
