Strawberry Lime Shortbread Bars

This recipe is easier than it looks and SO worth the effort! They are rich in flavor and perfect with a cup of tea. All the sweet goodness in these bars is enough to accompany your favorite tea blend and make for a wonderful tea time to find a little bit of peace during a busy day!

2 cups all-purpose flour 1 1/2 cups sugar, divided

2 tsp lime zest, divided 3/4 cup butter, cut into cubes

1 12 oz jar of your favorite strawberry preserves. 3 8oz packages of cream cheese, softened

3 large eggs 3 Tbls fresh lime juice

Pre-heat oven to 350 degrees. Line a 13x9” baking pan with parchment paper, letting excess extend over the sides of the pan; spray the parchment paper with cooking spray.

In a medium bowl, whisk together flour, 1/2 cup sugar, and 1 tsp lime zest. Using a pastry blender (or you can use 2 knives), cut in butter until mixture is crumbly. Press mixture into prepared pan.

Bake for about 20 minutes or until golden brown

Spread preserves over crust. In a large bowl, beat cream cheese and remaining 1 cup sugar with a mixer at medium speed until nice and fluffy. Add eggs, one at a time, beating and blending just until combined after each addition. Beat in lime juice and remaining 1 tsp lime zest.

Pour cream cheese mixture over preserves.

Bake for 30 minutes or until center is set and a cake tester (toothpick) comes out clean.

Let cool completely in the pan. Using excess parchment as handles, lift the cake from the pan and cut into bars. Cover and refrigerate up to 3 days. I wrap each bar in Saran Wrap and freeze for up to 6 months. I guarantee you they won’t last that long though!

Use a different preserve with this recipe to make a variety of shortbread bars for your tea table!

Print

With ImageWithout Image

Strawberry Lime Shortbread Bars

Author: Anita Casano

These delicious bars are so rich in flavor, they will make a wonderful accoutrement for a quick and easy impromptu tea time. Enjoy with your favorite tea blend and enjoy some peace!

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cup sugar, divided
• 2 tsp lime zest, divided
• 3/4 cup butter, cut into cubes
• 1 12oz jar strawberry preserves
• 3 8oz packages cream cheese, softened
• 3 large eggs
• 3 Tbls fresh lime juice

Instructions

1. Pre-heat oven to 350 degrees. Line a 13x9" baking pan with parchment paper, leaving some excess parchment paper over the sides of the pan. Spray parchment paper with cooking spray.
2. In a medium bowl, whisk together flour, 1/2 cup sugar, and 1 tsp lime zest. Using a pastry blender (or 2 knives), cut in butter until mixture is crumbly.
3. Press mixture into prepared baking pan. Bake for about 20 minutes or until golden brown.
4. Spread preserves over crust. In a large bowl, beat cream cheese and remaining 1 cup sugar with a mixer at medium speed until nice and fluffy. Add eggs, one at a time, beating just until combined after each addition. Beat in lime juice and remaining 1 tsp lime zest. Pour cream cheese mixture over preserves.
5. Bake for 30 minutes or until center is set and a cake tester (toothpick) comes out clean. Let cool completely
6. Once cooled, use the excess parchment paper over the sides of the pan and use them as handles. Lift parchment paper with cake out of the pan. Cut into bars.
7. Cover and refrigerate for up to 3 days. I wrap each bar in Saran Wrap and freeze up to 6 months. I guarantee you they won't last that long though!
8. =
9. Cooking Tip: Use other flavored preserved for these bars and make a variety for your tea table!