Mrs. Field'S Triple-Layered Lemon Bars Recipe

Name: Mrs. Field'S Triple-Layered Lemon Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 1/2 cup salted butter (1 stick); 1/4 cup confectioners' sugar; 1 teaspoon vanilla extract; 1 cup flour; CREAM CHEESE FILLING; 8 ounces cream cheese, softened; 1 1/2 cups confectioners' sugar; 1 egg, large; 1 teaspoon lemon extract; LEMON CURD; 4 egg yolks, large; 1 tablespoon cornstarch; 3/4 cup granulated sugar; 3/4 cup water; 2 teaspoons lemon peel, grated; 1/4 cup freshly-squeezed lemon juice; 2 tablespoons salted butter, softened; TOPPING; 2 tablespoons confectioners' sugar

Servings: persons

CRUST
1/2 cup salted butter (1 stick)
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup flour
CREAM CHEESE FILLING
8 ounces cream cheese, softened
1 1/2 cups confectioners' sugar
1 egg, large
1 teaspoon lemon extract
LEMON CURD
4 egg yolks, large
1 tablespoon cornstarch
3/4 cup granulated sugar
3/4 cup water
2 teaspoons lemon peel, grated
1/4 cup freshly-squeezed lemon juice
2 tablespoons salted butter, softened
TOPPING
2 tablespoons confectioners' sugar

1
Preheat oven to 325.
2
Prepare the shortbread crust: Cream butter and sugar in medium bowl with electric mixer set on high speed. Add vanilla and mix until combined. Add flour and mix at low speed until fully incorporated.
3
Press dough evenly into bottom of an 8- by 8-inch baking pan. Refrigerate until firm, approximately 30 minutes.
4
Prick shortbread crust with fork and bake for 30 minutes or until crust turns golden brown. Cool on rack to room temperature.
5
Prepare the cream cheese filling while the crust is baking: Beat the cream cheese and sugar until smooth in medium bowl with electric mixer set on high speed. Add egg and lemon extract and beat on medium speed until light and smooth. Cover bowl tightly and refrigerate.
6
Prepare the lemon curd: Blend the egg yolks with cornstarch and sugar in medium non-aluminum saucepan. Place over low heat and slowly whisk in water and lemon juice. Increase heat to medium-low and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat. Add lemon peel and butter and cool for 10 minutes.
7
Assemble the bars: Sread chilled cream cheese filling evenly over cooled shortbread crust with spatula. Spread lemon curd evenly over cream cheese filling. Place pan in center of oven. Bake 30 to 40 minutes or until edges begin to turn light golden brown. Cool to room temperature on rack. Chill in refrigerator 1 hour before cutting into bars. Dust top with confectioners' sugar.

1272

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: CRUST, 1/2 cup salted butter (1 stick), 1/4 cup confectioners' sugar, 1 teaspoon vanilla extract, and more.

Yes, Mrs. Field'S Triple-Layered Lemon Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mrs. Field'S Triple-Layered Lemon Bars

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