Ingredients
The following ingredients have 16 Servings
- 2 3/4 cups shortbread cookies, finely crushed
- 6 tablespoons unsalted butter, softened
- 1 tablespoon granulated sugar
- 12 ounces cream cheese, softened
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 2 teaspoons vanilla
- 2 large eggs
- 1 cup powdered sugar
Instruction
- Preheat oven to 350°F, and spray an 8x8-inch baking dish with cooking spray.
- Combine granulated sugar and crushed cookies. Slowly stir in melted butter until mixture resembles wet sand. Press into prepared baking dish.
- Beat cream cheese with powdered sugar until smooth. Mix in lemon juice and zest. Reserve 3/4 cup of the mixture, and place in refrigerator.
- Add vanilla to remaining mixture, and beat in eggs one at a time. Pour over prepared crust. Bake in preheated oven for 25 minutes.
- Cool cake completely before topping with reserved frosting. Refrigerate lemon bars until firm, 2 hours.
- Cut into bars and serve.
