Lemon Bars

April 9, 2014

Crust

• ½ cup butter – softened
• ⅔ cup powdered sugar
• 1 teaspoon vanilla
• 1 cup flour

In a food processor, pulse to cream butter sugar and vanilla – add flour and pulse until just combined. Gently press into an 8″ tart pan or springform pan. Bake @ 350° for 10 minutes.

Cream Cheese Filling

• 8 oz. cream cheese
• 1 ½ cup powdered sugar
• 1 large egg
• 1 tablespoon fresh lemon juice

Beat cream cheese, sugar and egg until smooth. Fold in lemon juice.

Lemon Curd

• 4 large egg yolks
• 1 tablespoon cornstarch
• ¼ cup sugar
• ¼ cup water
• 2 medium Meyer lemons for lemon peel and ¼ cup lemon juice
• 2 tablespoon butter

Stirring constantly, cook egg yolks, cornstarch, water and lemon juice until thickened enough to coat the back of a spoon. Remove from heat, add lemon peel and butter. If you’re making this ahead, cover with plastic wrap and chill to avoid skin forming on top.

To Assemble

Spread cream cheese mixture over baked crust. Spread lemon curd carefully over cream cheese layer. Bake 20 minutes or until edges golden.

Let cool, dust the top with powdered sugar, cut into wedges or squares