Lemon Shortbread Crumble Bars

• Vegetarian

• Produce

  • 1 Lemon, Zest of
  • 1 Lemon, zest

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 1/2 cup Flour
  • 1/4 cup Powdered sugar
  • 1 pinch Salt
  • 1/8 tsp Salt
  • 7/8 cup Sugar

• Dairy

  • 2 (8-ounce packages Cream cheese
  • 11/16 cup Plugra butter

Found on willowbirdbaking.com

Description

Ingredients

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• pinch of salt
• 1/2 cup Plugrá butter
• 2 (8-ounce) packages cream cheese, softened
• zest of 1 lemon (reserve a little for topping)
• 1/2 cup sugar
• 2 tablespoons lemon juice
• 1 egg, room temperature
• 1/2 cup flour
• 6 tablespoons sugar
• 1/8 teaspoon salt
• 3 tablespoons cold Plugrá butter, cubed
• lemon zest for topping

Directions

• Make the crust: Preheat your oven to 350 degrees F. Line an 8-inch square baking pan with a foil sling. Process the flour, powdered sugar, and salt together for a few seconds before adding in the chunks of cold butter. Cut the butter into the flour mixture with about 6-8 pulses or until it looks like small peas. Press the mixture into the baking dish with the flat bottom of a glass or small dish. Bake for 20 minutes or until very lightly browning. When you remove the crust from the oven, increase the oven temperature to 375 degrees F.
• Make the streusel topping: While the crust bakes, combine the flour and sugar in a food processor by pulsing a few times. Add in the cubed butter and pulse 6 or 7 times until the butter is the size of small peas and is coated in the flour/sugar mixture. Stick the streusel in the fridge until youre ready to use it.
• Make the filling: Beat the cream cheese until its fluffy. Add in the zest, sugar, lemon juice, and egg, and beat until combined. Pour the filling over the hot crust and spread it evenly. Top with all of the streusel (spread around evenly) and bake for 23-25 minutes or until the filling registers 160 degrees on a thermometer. Stick the finished bars in the fridge to chill for a few hours before topping with lemon zest, slicing, and serving.