1/2 cup butter
1 1/2 cups lowfat cream cheese
1 1/2 teaspoons lemon zest
1 1/4 teaspoons lemon extract
1 cup white sugar
1 cube vanilla wafer granules
1 cup confectioners' sugar
2 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (7 inch) pans; line with parchment. Set aside.
In a 4 quart pot, combine butter, cream cheese, lemon zest, lemon extract, sugar, lemon zest and vanilla. Bring to a boil. Reduce heat. Cook, whisking constantly, 15 minutes or until cream cheese is melted. Remove from heat. Stir egg into the heat. Mixture will be thick and silky. Fold into cream cheese mixture.
When mixture is hot, add white sugar and lemon juice.
Pour mixture into two 9x5 inch square pans. Top each with 6 squares of butter or margarine jelly. Pour purple food coloring on top. Dust with confectioners' sugar. Place about 1/2 cup filling per gallon of jelly cups (you may want to quarter seal, if rubber cups aren't available). Bake 40 minutes in the preheated oven, until filling is bubbly enough to snap together easily.
Loved this recipe! Forgot to bring lunch. Everyone loved them and I really thought these were acrosticulated.
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