When I was in Disney World for Food Blog Forum last month we got a huge bag full of goodies to bring home. One of the things in that bag was some Duchy Original Highland Shortbread Cookies. Now, I’ve had shortbread cookies before, but oh my goodness, these were the best ones I’ve ever had. Seriously. And once I saw that they have Duchy Original Lemon Shortbread Cookies I knew my life had changed forever. The folks at Duchy USA were kind enough to send me a couple of boxes so that I could whip up a fun dessert for you guys! After making these squares I promptly went online and order a case of the Lemon Shortbread Cookies! I’m hooked!
In my family we have a recipe for something called Lemon Fluff that I adore. My Mom used to make it for special occasions and I always had some whenever possible. It was so good you could even find me eating it for breakfast – no joke. So when I got my hands on these Lemon Shortbread Cookies I knew I wanted to make something similar to that but with a few twists.
So this recipe is made and put together in steps. The LEM will need a couple of hours to cool, so you should make that a few hours before you plan to put this together. You will also want the crust to cool completely. But once you have those things done you can easily put this together and throw it in the fridge. Then you’ll spend the rest of the day counting down the minutes until you can eat some!
Lemon Cream Cheese Squares with Shortbread Crust
- 2 cups Duchy Lemon Shortbread Cookie crumbs (this is about 2 boxes)
- 4 tablespoons salted butter
Combine the cookie crumbs (I used my VitaMix!) and the melted butter until thoroughly combined.
Line an 8×8 pan with parchment paper. Press the cookie crumbs into the bottom of the pan.
Do not go up the sides.
Bake in a 350 degree oven for 10 minutes, or until the edges start to lightly brown. Set aside and cool.
Cream Cheese Layer:
- 2 blocks of cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 box of LEM Pie Filling and Pudding (This is what the box looks like)
- 1 cup of sugar
- 2 1/2 cups water
Empty the contents of the package into a saucepan. Add one cup of sugar and 1/2 cup water. Mix until smooth. Add 2 cups of water. Cook in saucepan over low flame (stirring constantly) until contents start to boil and gelatin capsule breaks. Crush capsule if necessary as it contains the pure, natural oil of lemon kept fresh.
Let the filling cool.
Once the crust and filling are both cool, you can assemble the dessert. Spread the cream cheese mixture evenly over the crust. Add the LEM mixture on top, and smooth it all out.
Refrigerate for at least 6 hours (you want it to be cold!) before serving. Serve with some freshly whipped cream dolloped on top. Sprinkle with Lemon Shortbread Cookie Crumbs, if you please.
Cool Whip or Dream Whip can be used in place of the freshly whipped cream.
This dessert is definitely going into my recipe box – I loved the flavor that the Lemon Shortbread Cookies gave the crust. I think it did a wonderful job of tying together the lemon flavor.