Celebrate Mother’s Day with a burst of citrus delight! Try Pastry Chef Karen Souillet’s refreshing and light creamy lemon nut bars with an irresistible butter shortbread crust. Perfectly baked to a delicious balance of tangy and sweet, these lemon bars are perfect for spring brunches, picnics, baby and bridal showers, and make a delightful Mother’s Day treat! Get Ready to experience a zesty slice of heaven!
Creamy Lemon Nut Bars
Yields 32 bars
Ingredients:
½ Butter, softened
1/3 cup Icing sugar
2 tsp Vanilla
1 3/4 cup Flour, divided
1/3 cup Pecans, chopped (optional)
1 pkg (250g) Cream cheese, softened
2 cup Granulated sugar
3 Eggs
½ cup Lemon juice
1 tbsp Grated lemon peel
Method:
- Line a 13 X 9” baking pan with foil and spray with cooking spray (you may substitute parchment paper here).
- Place the first 3 ingredients in the mixer and mix.
- Stir in 1 1/2 cups of flour and pecans.
- Press mixture into the baking pan and bake at 350˚F for 15 minutes. Let cool.
- In separate bowl, beat the cream cheese and sugar on medium high until blended.
- Add the other 1/4 cup of flour and eggs and blend.
- Stir into above and bake for 30 minutes. Let cool completely.
Tips:
Garnish with chantilly cream (whip cream, Icing sugar, vanilla) and berry of your choice and extra lemon zest. Top with a candied pecan if you like.
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