LEMON SUGAR COOKIE BARS #dessert #sweets

LEMON SUGAR COOKIE BARS #dessert #sweets

These simple lemon bars have a sweet sugar treat hull bested with a tart lemon cheesecake filling and afterward beat with more sugar treat disintegrate. The ideal parity of sweet and tart.

These lemon bars were all that I could have longed for and afterward some on my birthday. I needn't bother with a present. I need sweet sugar treat outside, bested with velvety lemon cheesecake filling, and after that all the more delicate sugar treat disintegrated on top.

These are extremely a standout amongst the most fulfilling pastries I have ever had the joy of sinking my teeth into.


LEMON SUGAR COOKIE BARS #dessert #sweets

Sugar cookie crust:

  • 1 Cup granulated sugar
  • 1 Teaspoon vanilla extract
  • 1 Cup butter at room temperature
  • 2 Cups all purpose flour

Lemon cheesecake:

  • 8 Ounces cream cheese at room temperature
  • 1/4 Cup lemon juice
  • 2 Tablespoons lemon zest divided
  • 1/2 Cup sugar

For the bars:

  1. Preheat the oven to 350 degrees.
  2. Line an 8x8 or 9x9 inch square baking dish with foil and spray liberally with non stick cooking spray.
  3. In bowl of stand mixer using paddle attachment, or large bowl with hand mixer, beat together the butter, sugar, and vanilla on medium speed for 2 minutes.
  4. Turn mixer to low and slowly add the flour (1/2 cup at a time) and mix just until dough comes together.
  5. Press half of the dough into prepared pan and bake for 25-30 minutes, until lightly golden brown.
  6. Cool completely before filling.
  7. Store remaining sugar cookie dough in a bowl in the refrigerator until ready to use.

For the Filling:

  1. In bowl of stand mixer fitted with paddle attachment, or medium bowl with a hand mixer beat together the cream cheese, sugar, lemon juice, and 1 Tbsp. of the lemon zest until smooth and creamy.
  2. Pour filling over cooled crust.
  3. Top filling with the remaining sugar cookie dough by simply crumbling it evenly over the top.
  4. Bake in preheated oven for 30 minutes, until cookie crumble is light golden in color.
  5. Top with remaining lemon zest as desired.

For more detail : bit.ly/2rXjSbq

Read More Our Recipe : Rainbow Slush Puppy

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