Strawberry Lemon Shortbread Bars

When I first saw the recipe for these shortbread bars on SouthernLiving.com, I knew I had to make them. 
I just wanted to wait until strawberry season when I had my own fresh strawberry jam to make them with. 
And boy, this recipe did not disappoint. 
The slightly crunchy shortbread on the bottom, combined with the creaminess of the strawberry jam and cream cheese
 topping and just a little zing of lemon in every other bite, makes for a very happy mouth!

Even if you don't have your own homemade jam, you really should give these a try.

The Southern Living recipe called for strawberry preserves. I chose to go with strawberry jam because that's what I had already made and I prefer a sweeter filling, but feel free to use the preserves if you like a slightly more tart taste.

Ingredients:

2 cups all-purpose flour

1/2 cup powdered sugar

3/4 tsp lemon zest, divided

3/4 cup cold butter

2 (8 oz.) packages cream cheese, room temperature

3/4 cup sugar

2 large eggs

1 tbsp. fresh lemon juice

1 cup strawberry jam

Directions: 

Preheat oven to 350° degrees (F)

Stir together flour, powdered sugar, and 1/2 tsp. lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. 

Press mixture onto bottom of a lightly greased (with nonstick flour spray) or parchment lined 13- x 9-inch pan.

I like to line my baking pan with parchment paper. I think it makes it just a bit easier to get the bars out. 
That first piece is always the hardest to cut out.

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 tsp. lemon zest, beating well.

Spread jam 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.

Cook's Note: I think this would be delicious with so many types of jams. Raspberry or Blackberry would make very nice substitutes.

 

Enjoy!

Printable Recipe Here

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