Lemon Truffle Shortbread Bars

melskitchencafe.com

The Buchanans

subheading: Shortbread Crust:

1 ½ C. (213 g) all-purpose flour

½ C. (57 g) powdered sugar

¼ t. salt

1 C. (227 g) salted butter

subheading: Lemon/Cream Layers:

4 T. cornstarch

½ + ⅓ C. granulated sugar (you’ll use ½ cup first and ⅓ cup later)

2 C. water

⅔ C. fresh lemon juice

Zest of 1 lemon

6 egg yolks

2 T. (28 g) salted butter

6 oz. (170 g) white chocolate, chopped

16 oz. (454 g) cream cheese, softened to room temperature

1 ½ C. heavy cream

Note: Ingredients may have been altered from the original.

Directions at melskitchencafe.com

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