Pamela Horne Jones<\/p>\n
1 cup unsalted butter, softened
\n1 cup granulated sugar
\n2 cups all-purpose flour
\n1 package (8 oz) cream cheese, softened
\n1 egg
\nZest and juice of 1 large lemon (for a fresh lemony flavor)
\nPowdered sugar for dusting
\nInstructions:<\/p>\n
1. Preheat the oven:<\/p>\n
Preheat your oven to 350\u00b0F (175\u00b0C).
\nGrease or line a 9\u00d79-inch baking pan with parchment paper for easy removal after baking.
\n2. Make the crust:<\/p>\n
In a medium bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until smooth and light in texture.
\nAdd the all-purpose flour and mix until just combined. The dough should be thick.
\nPress this dough mixture evenly into the bottom of the prepared baking pan to form the crust. Bake for 12-15 minutes or until the crust is lightly golden and set. Remove from the oven and set aside.
\n3. Make the lemon cream cheese filling:<\/p>\n
In a separate bowl, beat the softened cream cheese until smooth using a hand mixer.
\nAdd the egg, lemon zest, and lemon juice, then mix until fully combined and smooth.
\nPour this mixture over the baked crust and spread it evenly with a spatula.
\n4. Bake the bars:<\/p>\n
Return the pan to the oven and bake for 20-25 minutes, or until the filling is set and slightly golden around the edges.
\nLet the bars cool completely in the pan.
\n5. Add the finishing touch:<\/p>\n
Once the bars have cooled, dust with powdered sugar for a sweet and pretty finish.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pamela Horne Jones 1 cup unsalted butter, softened 1 cup granulated sugar 2 cups all-purpose flour 1 package (8 oz)…<\/p>\n","protected":false},"author":1,"featured_media":2864,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Lemon cream cheese bars - Grandma Baking Recipes","description":"Pamela Horne Jones 1 cup unsalted butter, softened 1 cup granulated sugar 2 cups all-purpose flour 1 package (8 oz) cream cheese, softened 1 egg Zest and juice"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2863","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/2863","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=2863"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/2863\/revisions"}],"predecessor-version":[{"id":2865,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/2863\/revisions\/2865"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/2864"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=2863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=2863"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=2863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}