Ingredients
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2 lemons
1/4 lb. butter
1/4 tsp. salt
1/2 c. sugar
1 1/4 c. flour
2 (8 oz.) pkg. cream cheese
2 eggs
Preparation
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Line an 8 or 9-inch square pan with foil, extending 2-inches beyond 2 sides of the pan.
Grate 1 teaspoon lemon zest and squeeze 3 tablespoons lemon juice from it.
Beat butter, salt, 1/2 teaspoon lemon zest and 1/4 cup sugar until creamy.
Beat in flour until crumbly.
Beat in about 1 teaspoon of juice until dough holds together.
Press dough into bottom of lined pan and refrigerate 15 minutes.
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