Recipe: Pucker-Up Raspberry Lemon Walnut Bars (shortbread base, cream cheese filling)

PUCKER-UP RASPBERRY LEMON WALNUT BARS

FOR THE SHORTBREAD BASE:
1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch pieces
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 cup walnuts
1/2 teaspoon salt

FOR THE FILLING:
2 packages (8 ounces each) cream cheese, softened
1 (14 ounce) can Eagle Brand sweetened condensed milk
1/2 cup fresh lemon juice
2 eggs
1 teaspoon vanilla extract
3/4 cup raspberry preserves
Powdered sugar (for garnish)

Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan.

TO PREPARE THE SHORTBREAD BASE:
In food processor, process shortbread ingredients until mixture begins to form small lumps. Sprinkle mixture into prepared pan. With a metal spatula, press evenly onto bottom.

Bake shortbread in middle of oven until golden, about 20 minutes.

WHILE SHORTBREAD IS BAKING, PREPARE TOPPING:
In bowl, whisk cream cheese until smooth. Gradually beat in Eagle Brand. Add eggs until just combined. Stir in lemon juice and vanilla.

Evenly spread preserves over hot shortbread and pour cream cheese mixture over it.

Bake in middle of oven at 350 degrees F until slightly puffed, about 25 to 30 minutes. Cool completely in pan and cut into bars.

Makes 15 to 20 servings
Source: Eagle Brand Sweetened Condensed Milk