Lemon Sugar Cookie Bars

These simple lemon bars have a sweet biscuit crust topped  with a tart lemon cheesecake filling then topped  with additional biscuit crumble. the right balance of sweet and tart.

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Lemon Sugar Cookie Bars

Completely off the subject of lemon something here, however I’d wish to have a wee very little chat concerning this whole Instagram story new device. Is anyone victimisation this? I’m making an attempt to use this. It solely took ME a few week to appreciate it’s simply Snapchat on Instagram.

The first time i attempted to use it i feel I meant to require an image, however did video instead. This lead ME to take a seat and mull over if my new age of thirty one has left ME fully inept once it involves all of the new apps, and also the new things they are doing, and hashtags, and ok so, I’m not that recent, however i'm electronically deprived, if you'll.

INGREDIENTS:

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

INSTRUCTIONS:

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.

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