The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [159]
Melt the remaining stick of butter in a small saucepan set over low heat. Beat the softened cream cheese, lemon juice, and lemon zest in a large bowl with an electric mixer set on medium speed until smooth, scraping down sides of bowl occasionally. Add the melted butter and remaining eggs; blend until smooth. Add the powdered sugar; blend until smooth. Stir in the blueberries.
Spread lemon-blueberry mixture over prepared crust. Bake for 42–45 minutes (do not overbake; bars should be slightly gooey). Transfer to a wire rack and cool completely. Cut into bars or squares. Cover and store in refrigerator.
MAKES 24 LARGE OR 36 SMALL BARS.
Variation:
FRESH CRANBERRY ORANGE CHESS SQUARES: Prepare as directed above but substitute orange juice for the lemon juice, orange zest for the lemon zest, and fresh or frozen (thawed) cranberries for the blueberries.
LEMON BUTTERMILK BARS
I’m a firm believer in making the most of the summer months. The living, as an old song suggests, should be easy, the food, light. With that said, these treats are indispensable. The buttermilk brightens the lemon for a very citrusy, very summery bar (plain yogurt can be used in place of the buttermilk for equally good results). The only other items needed are a glass of iced tea, a good book, and a few hours of nothing else to do.
1 (18.25-ounce) package lemon cake mix
4 large eggs
¾ cup (1½ sticks) butter, melted, divided
¾ cup buttermilk
¼ cup fresh lemon juice
1/3 cup sugar
1 tablespoon grated lemon zest
1–2 tablespoons powdered sugar
Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch metal baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).
Reserve 1 cup of the cake mix; set aside. Place the remaining cake mix, 1 of the eggs, and ¼ cup melted butter in a large bowl. Blend for 1–2 minutes with an electric mixer set on low speed until well blended. Press mixture into bottom of prepared pan.
Mix the remaining eggs, buttermilk, lemon juice, remaining melted butter, sugar, and lemon zest in a medium bowl with electric mixer set on low speed until well blended. Add the reserved cake mix, beating for 2 minutes on medium speed until mixture is smooth; pour over prepared crust.
Bake for 35–38 minutes, until just set and light golden on top. Transfer to wire rack and cool completely. Cut into bars and sift with powdered sugar.
MAKES 24 LARGE OR 36 SMALL BARS.
LEMON COOKIE SQUARES
Brew a cup of Earl Grey when it’s chilly or pour a glass of iced tea when it’s sizzling— either way, these creamy-crunchy lemon cookies will fit the bill.
1 1/3 cups white chocolate chips
½ cup (1 stick) butter
2 teaspoons grated lemon zest
1 1/3 cups coarsely crushed lemon creme sandwich cookies
1 cup chopped pecans, preferably skillet toasted and cooled (see page xviii)
Line an 8 x 8 x 2-inch pan with foil (see page xxiv); lightly spray with nonstick cooking spray. Set aside.
Place the white chocolate chips and butter in a medium saucepan set over low heat. Stir until the white chocolate is completely melted.
Remove from heat; stir in the zest, cookies, and pecans, mixing well. Quickly spread mixture into prepared pan.
Refrigerate bars for 3 hours or until firm. Cut into squares. Store in covered containers between layers of wax paper.
MAKES 16 SQUARES.
LEMON CURD SWIRL CHEESECAKE BARS
A swirl of purchased lemon curd makes all the difference in these simple-to-make, elegant bars. Serve them at your next summertime get-together and let the kudos resound.
1 (18.25-ounce) package lemon cake mix
½ cup (1 stick) butter, melted
1 tablespoon grated lemon zest
3 large eggs
2 (8-ounce) packages cream cheese, softened
1/3 cup sugar
1 tablespoon fresh lemon juice
2 tablespoons