I love a fresh lemon flavour on my dessert platters. It's nice to have a lighter flavour to balance all that chocolate and nut. This has a beautiful light sweet cookie base, married with a smooth and zesty lemon cream cheese.
Sprinkle this with some yellow sugar and fresh zest before serving to dress it up a notch.
1 cup butter (room temperature)
1 cup white sugar
1 tsp vanilla or almond extract
2 cups white flour
Cream cheese filling:
8 oz cream cheese
Zest of one lemon
Juice from half a lemon or 2 tbsp
1/4 cup white sugar
Line a 8x8 inch cake pan with tinfoils and lightly grease it.
Pre heat oven to 350 degrees.
For crust combine butter, sugar, and vanilla in a stand mixer until well creamed (about 2-3 minutes)
Gradually add in flour until well combined. press half the mixture into your prepared baking pan.
Reserve remaining dough in fridge to use later.
Place crust in oven and bake 25 min.
Remove and cool completely.
To make filling
Combine all ingredients until well combined and smooth.
Pour onto baked crust.
Top with remaining dough. Break into small loose crumbles.
Bake for another 30.
Cool completely and cut into desired size squares for serving.
Make sure to add this one to your holiday danty platters.