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Lemon Truffle Shortbread Bars
Ingredients
  • SHORTBREAD CRUST:
  • 1 1/2 cups (7.5 ounces) all-purpose flour
  • 1/2 cup (2 ounces) powdered sugar
  • 1/4 teaspoon salt
  • 1 cup (16 tablespoons, 8 ounces) butter
  • LEMON/CREAM LAYERS:
  • 4 tablespoons cornstarch
  • 1/2 cup + 1/3 cup granulated sugar (you’ll use 1/2 cup first and 1/3 cup later)
  • 2 cups water
  • 2/3 cup fresh lemon juice
  • Zest of 1 lemon
  • 6 egg yolks
  • 2 tablespoons butter
  • 6 ounces white chocolate, chopped (see note)
  • 16 ounces cream cheese, softened to room temperature
  • 1 1/2 cups heavy cream
Steps
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