Ingredients
For the cream cheese shortbread
- 5 oz cream cheese
- 1/2 cup unsalted butter
- 2/3 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/3 cups flour
For the ginger lemon curd
- 4 eggs
- 1 1/4 cups sugar
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon ginger paste (can sub 1 T fresh ginger grated on a microplane)
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 cup flour
Instructions
- Preheat oven to 350°F. Line an 8″x8″ baking dish with parchment paper and set aside.
- In a standing mixer fitted with a whisk attachment, cream the butter, cream cheese, sugar, salt and vanilla extract until light and fluffy, about 2 minutes. Turn mixer to low speed and incorporate flour.
- Press dough firmly onto the bottom of the baking dish, spreading evenly to the edges. Bake for 12 minutes.
- While the shortbread is cooking, make the ginger lemon layer! In a large bowl, whisk all ingredients except for the flour. Once mixed, whisk in flour, making sure to whisk away any lumps.
- Pour mixture on top of the cream cheese shortbread, then bake for an additional 20 minutes to set.
- Cool bars for at least 2 hours in fridge, then cut and top with powdered sugar.
