Strawberry Lemon Shortbread Bars Recipes

STRAWBERRY LEMON SHORTBREAD BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In bowl, mix flour, powdered sugar and 1/2 teaspoon of the lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Press in bottom of pan. Bake 20 to 22 minutes or until light brown. Meanwhile, in bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, until blended. Stir in lemon juice and remaining 1/4 teaspoon lemon peel, beating well. Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges.
• Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 1 hour. Cover and refrigerate 4 to 8 hours. Cut into 8 rows by 6 rows; garnish with whipped cream and strawberries. Store any remaining bars covered in refrigerator.

STRAWBERRY SHORTBREAD BARS

Steps:

• In a medium bowl, whisk the flour, baking powder and salt.
• In another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined.
• Beat in the egg yolks and vanilla.
• Add the dry ingredients and beat at low speed until a soft dough forms. Halve the dough and form into logs.
• Wrap the dough in plastic and refrigerate until firm, at least 1 hour.
• Preheat the oven to 350° and butter an 8 x 11-inch glass baking dish.
• Working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough in the baking dish- Do not pat or press the dough.
• Using a spoon, dollop the preserves over the dough and gently spread it in an even layer.
• Grate the second log of dough on top.
• Using a rubber spatula, tuck in any shreds of dough sticking to the sides of the baking dish to prevent them from burning.
• Bake the shortbread on the bottom rack of the oven for about 35 minutes, covering it with foil halfway through baking.
• The shortbread is done when the pastry is golden all over.
• Let cool completely, then cut into 24 bars.
• Dust the tops with confectioner's sugar and serve.

SHORTBREAD LEMON BARS

Steps:

• Preheat oven to 350°. In a food processor, combine the flour, confectioners' sugar, and lemon and orange zest. Add butter; cover and process until mixture forms a ball. , Pat into a greased 13x9-in. baking pan. Bake until set and the edges are lightly browned, 12-14 minutes. , In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake until set and lightly browned, 14-16 minutes. In a small bowl, combine topping ingredients. Spread over filling. , Bake until topping is set, 7-9 minutes longer. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.

STRAWBERRY SHORTBREAD BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch pan with enough parchment paper to have an overhang on all sides.
• Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla; beat until thoroughly combined. Mix in flour, salt, and baking soda until just combined. Using floured hands, press dough evenly into the prepared pan.
• Bake until edges of the crust just begin to brown, 12 to 16 minutes. Remove from oven and allow to cool for 10 minutes.
• Place sliced strawberries into a large bowl. Add sugar, cornstarch, and lemon juice. Toss to combine. Pour strawberries evenly over the crust. Place pan back into the oven and bake until strawberries have softened, 20 to 25 minutes. Let cool to room temperature in the pan.
• Place strawberry jam in a small microwave-safe bowl and heat in the microwave for 15 seconds, or until slightly runny. Brush melted jam over the top of strawberries, and allow the bars to finish cooling completely in the pan. Carefully lift bars out of the pan using the parchment edges, and cut into 9 bars. Store in the refrigerator.

STRAWBERRY LEMON SHORTBREAD BARS

Steps:

• Preheat oven to 350°.
• Stir together flour, powdered sugar, and 1/2 teaspoons lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13 x 9 inch pan.
• Bake at 350° for 20 to 22 minutes or until lightly browned.
• Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 teaspoons lemon zest, beating well.
• Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges.
• Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours.
• Cut into bars; garnish, if desired.
• Enjoy!