Barb Fenzel of Les Gourmettes Cooking School (here in Phoenix) prepared this recipe. This is my best attempt at recreating it from what I observed.
- Grease a 9×12 glass baking dish with butter.
- Pulse in your food processor: 3/4 C flour, 1/2 C confectioner sugar, 1/2 tsp salt, and 1 stick (cut into 8 pieces) cold butter.
- Press into pan using an offset spatula.
Don’t bother cleaning the food processor basket yet. - Bake at 350º for 30 minutes.
- Meanwhile prepare your lemon filling.
- Combine in a large mixing bowl: zest and juice from two lemons, 1/2 C sugar, 1 egg plus 1 egg yolk, 1/2 tsp salt and 1 TBL corn starch.
- Dump onto your baked base and spread with a spatula.
- In your food processor, combine: 1 brick softened cream cheese, 1/2 C sugar, and 1 egg.
- Drop it onto your lemon filling by spoonfuls.
- Bake at 350º for another 30 minutes.
- Rest 1 hour before putting into refrigerator, and then chill 2 hours before serving.
- Cut into squares and serve.
