Lemon Chess Bars
Crust:
2 cups King Arthur all-purpose flour
1 T baking powder
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 large egg
1 tsp. vanilla
2 T. lemon juice
2 T. milk
Preheat oven to 350F-degrees. Line a 9-inch x 13-inch baking dish with parchment paper, then spray evenly with a baking spray.
In a stand mixer, using the paddle attachment, cream the butter, sugar and vanilla together until pale and fluffy. Scrape down the sides with a rubber spatula. Add the egg and beat until smooth. Add the dry ingredients, milk and lemon juice and beat on low speed just until the dough comes together. Transfer dough to the baking dish and use your fingers to press evenly into the bottom.
Custard:
1-8oz pkg. cream cheese
3 large eggs
zest of 1 lemon
1 (1 pound) box confectioners' sugar, sifted (this is also called icing sugar)
In the same bowl, switching to the whisk attachment, beat the cream cheese until smooth and fluffy. Add the eggs, one at a time, beating well after each addition and scraping the sides of the bowl as needed. Add the lemon zest and the confectioners' sugar and beat on low speed until mixture is smooth. Pour the mixture over the dough, spreading it out to cover.
Bake about 40 minutes, until a toothpick inserted in the center comes out cleanly and the top is lightly browned. Let cool completely, then, cut into small squares--they're very rich so small bites are a good thing.
