Ingredients
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1 1/4 cups flour
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1/3 cup sugar
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1/2 cup sweet butter
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8 ounces cream cheese, softened
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1/4 cup sugar
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1 tablespoon fresh lemon juice
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1/8 cup candied ginger, finely chopped
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1 large egg
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2 tablespoons candied orange peel, thinly chopped (may substitute with 1 tbsp freshly grated orange peel)
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1/2 cup candied pineapple, coarsely chopped
Instructions
- Preheat oven to 350°F.
- For crumb mixture - combine in a small bowl, flour, sugar, butter and candied orange peel.
- Beat on low speed for 2 minutes until well mixed.
- Set aside 1/2 cup of the crumb mixture for later use.
- Press the crumb mixture into an ungreased 8" square pan.
- Bake for 12 - 15 minutes, just until edges are lightly browned.
- Set aside to cool, while you make the filling.
- For the filling - Combine cheese, sugar, egg and lemon juice.
- Beat on medium speed for 2 minutes until light and fluffy.
- Stir in the candied pineapple and ginger.
- Spread the cream cheese mixture over the warm crust.
- Sprinkle the reserved crumb mixture on top.
- Put back in the oven and bake for 15 - 20 minutes longer.
- Cool completely, cut into squares and store covered in the fridge.