TRIPLE-LAYERED LEMON BARS

FOR THE CRUST:
1 stick (1/2 cup) salted butter, softened*
1/4 cup powdered sugar
1 teaspoon vanilla
1 cup all-purpose flour

FOR THE CREAM CHEESE FILLING:
1 (8 ounce) package cream cheese, softened
1 1/2 cups powdered sugar
1 egg
1 teaspoon lemon extract

FOR THE LEMON CURD:
4 egg yolks
1 tablespoon cornstarch
3/4 cup granulated sugar
3/4 cup water
1/4 cup fresh lemon juice
2 teaspoons lemon zest
2 tablespoons salted butter, softened

FOR TOPPING:
2 tablespoons powdered sugar

TO MAKE THE 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 an 8-by-8-inch baking pan. Refrigerate until firm, approximately 30 minutes.

Preheat oven to 325 degrees F 15 minutes after refrigerating dough.

WHEN READY TO BAKE:
Prick shortbread crust with fork and bake for 30 minutes or until crust turns golden brown. Cool on rack to room temperature, about 5 minutes. Do not turn oven off.

MEANWHILE, TO MAKE THE FILLING:
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.

TO MAKE THE LEMON CURD:
Blend the egg yolks with the cornstarch and sugar in medium non-aluminum saucepan. Place over low heat and slowly whisk in water and lemon juice. 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 zest and butter and cool for 10 minutes.

TO ASSEMBLE AND BAKE THE BARS:
Spread chilled cream cheese filling evenly over cooled shortbread crust with spatula. Spread Lemon Curd evenly over cream cheese filling.

Place pan in center of oven. Bake 30 to 40 minutes 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 top with powdered sugar and cut into 12 bars.

*Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

Makes 12 bars
Source: Mrs. Fields Best Cookie Book Ever! by Debbie Fields

Category:  Desserts, Cookies, Brownies, Bars
Msg Link:  http://www.recipelink.com/msgid/3152328