Yield: 24 servings
Ingredients:
Shortbread layer
1 1/2 cups (213g) all-purpose flour
1/2 cup (68g) powdered sugar
1/4 tsp salt
3/4 cup (6 oz) unsalted butter, cold and diced into small cubes
Lemon Layer
1 1/2 cups (330g) granulated sugar
1 Tbsp all-purpose flour
1 1/2 Tbsp lemon zest
1/2 cup (4.6 oz) lemon juice
4 large eggs
Cheesecake Layer
2 (8 oz) packages cream cheese, softened well (but not melted)
3/4 cup (165g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup (2 oz) sour cream
Sour Cream Layer
1 cup (8 oz) sour cream
4 Tbsp (34g) powdered sugar
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