Strawberry Lemon Shortbread Bars

Buttery shortbread, made with Gold Medal® flour, sandwiches sweet strawberry preserves and a lemony cream cheese filling in these delightful dessert bars.

Prep Time

Minutes

Total Time

6:20

Hrs:Mins

Makes

servings

cups Gold Medal® all-purpose flour

1/2 cup powdered sugar

3/4 teaspoon grated lemon peel

3/4 cup cold butter

packages (8 oz each) cream cheese, softened

3/4 cup granulated sugar

eggs

tablespoon fresh lemon juice

cup strawberry preserves

Sweetened whipped cream, if desired

Fresh strawberry slices, if desired

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.

Makes 48 servings

Nutrition Information:

1 Serving (1 Serving)

Calories 110

Total Fat 6g

Sodium 55mg;

(Dietary Fiber 0g,

Percent Daily Value*:

Exchanges:

1/2 Other Carbohydrate;
1 Fat;

Carbohydrate Choices:

1/2;

*Percent Daily Values are based on a 2,000 calorie diet.