Strawberry-Lemon Shortbread Bars

Cookies made from this sweet and tart shortbread dough turn out to be glamorous. Cut the bars into portions, and top with a spoonful of whipped cream and sliced strawberries for a top-notch look.
Preheat the oven to 350 degrees. Combine the flour, powdered sugar, and 1/2 teaspoon lemon zest in a medium bowl; beat the butter in a blender until crumbly. Place the mixture on the bottom of a lightly oiled 13-inch x 9-inch baking dish.Bake at 350 ° for 20-22 minutes or until they are lightly browned.Meanwhile, beat the cream cheese and granulated sugar with an electric mixer until smooth. Add the eggs, 1 at a time, and beat until smooth after each addition. Add fresh lemon juice and remaining 1/4 teaspoon lemon zest and beat well.Spread jam on shortbread cookies. Pour the cream cheese mixture over the jam, spreading around the edges. Bake for another 28-32 minutes or until cooked through. Let cool for 1 hour on a wire rack. Cover and refrigerate for 4 to 8 hours. Slice into bars; garnish as desired.