Ingredients
1/2 cup salted butter, softened
1/4 cup confectioners’ sugar
1 tsp vanilla extract
1 cup flour
8 oz cream cheese, softened
1 ½ cups confectioners’ sugar
1 large egg
1 tsp lemon extract
4 large egg yolks
1 tbsp cornstarch
3/4 cup granulated sugar
3/4 cup water
2 medium lemons, zest (about 2 tsp) and juice (about 1/4 cup)
2 tbsp salted butter, softened
Preparation
Preheat oven to 325 degrees F.
Cream butter and sugar in a medium bowl with an electric mixer set on high speed.
Add vanilla extract and mix until combined. Add flour and mix at low speed until fully incorporated.
Press crust evenly into the bottom of an 8-inch square baking pan. Refrigerate until firm, about 30 minutes.
Prick shortbread crust with a fork and bake for 30 minutes or until crust turns golden brown. Cool on a rack to room temperature.
Beat cream cheese and sugar until smooth in a medium bowl with an electric mixer set at high speed.
Add egg and lemon extract. Beat at medium speed until light and smooth. Cover bowl tightly and refrigerate.
Blend the egg yolks with the cornstarch and sugar in a medium non-aluminum pan. Place over low heat and slowly whisk in water and lemon juice.
Increase heat to medium-low and cook, stirring constantly until the mixture thickens enough to coat the back of a spoon.
Remove from heat. Mix in lemon zest and butter. Cool for 10 minutes.
Spread chilled cream cheese filling evenly over cooled shortbread crust with a spatula, followed by an even layer of the lemon curd.
Place the pan in the center of the oven. Bake for 30 to 40 minutes or until the edges begin to turn light golden brown.
Cool to room temperature on a rack. Refrigerate for 1 hour before cutting into bars. Dust top with confectioners’ sugar before serving.
