Preheat oven to 350°. Stir together flour, powdered sugar, and 1/2
tsp. lemon zest in a medium bowl; cut in butter with a pastry
blender until crumbly. Press mixture onto bottom of a lightly
greased 13- x 9-inch pan.
2. Bake at 350° for 20 to 22 minutes or until lightly browned.
3. Meanwhile, beat cream cheese and granulated sugar with an
electric mixer until smooth. Add eggs, 1 at a time, and beat just
until blended after each addition. Stir in fresh lemon juice and
remaining 1/4 tsp. lemon zest, beating well.
4. Spread preserves over shortbread. Pour cream cheese mixture
over preserves, spreading to edges. Bake 28 to 32 more minutes or
until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8
hours. Cut into bars; garnish, if desired.
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