Strawberry Lemon Shortbread Bars

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 3/4 teaspoon lemon zest, divided
• 3/4 cup cold butter
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tablespoon fresh lemon juice
• 1 cup strawberry preserves
• sweetened whipped cream (to garnish)
• fresh strawberry slices (to garnish)

1. Preheat oven to 350u0b0.
2. Stir together flour, powdered sugar, and 1/2 teaspoons lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13 x 9 inch pan.
3. Bake at 350u0b0 for 20 to 22 minutes or until lightly browned.
4. Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 teaspoons lemon zest, beating well.
5. Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges.
6. Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours.
7. Cut into bars; garnish, if desired.
8. Enjoy!

flour, powdered sugar, lemon zest, cold butter, cream cheese, granulated sugar, eggs, lemon juice, strawberry preserves, cream, strawberry

Taken from www.food.com/recipe/strawberry-lemon-shortbread-bars-457446 (may not work)