These creamy lemons bars have a shortbread crust and are melt-in-your-mouth delicious!
Preheat oven to 350°F. Line an 8×8 pan with parchment paper (or line pan with foil and spray with cooking spray), set aside.
Blend butter, powdered sugar and vanilla in a medium bowl with pastry blender until well combined.
Gradually mix in 3/4 cup flour until dough is crumbly.
Press onto bottom of prepared pan. It will be slightly dry, but you should be able to press and form it into a crust.
Bake 10-12 min. Remove from oven and set aside.
Meanwhile, beat cream cheese and granulated sugar in medium bowl with mixer until well blended.
Add egg and egg white, beating well.
Add the 2 tablespoons flour, lemon zest and juice; mix well.
Pour cream cheese mixture over baked crust.
Bake 22-25 minutes or until center is set.
Cool completely.
Sprinkle with powdered sugar. Keep refrigerated. (I think this tastes best chilled for a bit)
Adapted from Kraft Food Magazine.