LEMON SUGAR COOKIE BARS #FRUIT #DESSERT
These simple lemon bars have a sweet sugar treat hull bested with a tart lemon cheesecake filling and after that beat with more sugar treat disintegrate. The ideal equalization of sweet and tart. Last Saturday was my 31st birthday, and it was additionally national lemon bar day!! Then again, actually it wasn't, and I recently made that up. The lemon bar part, it was in reality my birthday.
I invest a wide range of energy talking with individuals (I nearly utilized the word conversating there just to discover that it isn't really a word, and that implies I have likely been humiliating myself constantly, however it's cool). Anyway, I talk with individuals about what precisely they'd like to see on the blog. A few people need sound things, a few people need the majority of the chocolate. A long time prior it was about my child and his huge day and his preferred ORANGE BROWNIES.
Be that as it may, for my birthday I'm only a community young lady living in a lemon world. So I "conversated" with myself and thought of these lemon sugar treat bars. Glad birthday to me! No, I didn't really converse with myself.
Ingredients :
Sugar cookie crust:
- 1 Cup granulated sugar
- 1 Teaspoon vanilla extract
- 1 Cup butter at room temperature
- 2 Cups all purpose flour
Lemon cheesecake:
- 8 Ounces cream cheese at room temperature
- 1/4 Cup lemon juice
- 2 Tablespoons lemon zest divided
- 1/2 Cup sugar
Instructions :
For the bars:
- Preheat the oven to 350 degrees.
- Line an 8x8 or 9x9 inch square baking dish with foil and spray liberally with non stick cooking spray.
- In bowl of stand mixer using paddle attachment, or large bowl with hand mixer, beat together the butter, sugar, and vanilla on medium speed for 2 minutes.
- Turn mixer to low and slowly add the flour (1/2 cup at a time) and mix just until dough comes together.
- Press half of the dough into prepared pan and bake for 25-30 minutes, until lightly golden brown.
- Cool completely before filling.
- Store remaining sugar cookie dough in a bowl in the refrigerator until ready to use.
For the Filling:
- In bowl of stand mixer fitted with paddle attachment, or medium bowl with a hand mixer beat together the cream cheese, sugar, lemon juice, and 1 Tbsp. of the lemon zest until smooth and creamy.
- Pour filling over cooled crust.
- Top filling with the remaining sugar cookie dough by simply crumbling it evenly over the top.
- Bake in preheated oven for 30 minutes, until cookie crumble is light golden in color.
- Top with remaining lemon zest as desired.
For more detail : http://bit.ly/2Yz5dVL
