The first time I made these lemon curd bars I took them to a baby shower and they were a huge hit. I actually gave out the recipe a bunch of times. I cut the bars up into squares and garnished with fruit. On some of the squares I put sliced strawberries. Some of them I put a little bit of whipped cream and then put some blueberries or raspberries on them. These were such a fantastic hit! I have made this recipe several times since. This is such an easy recipe! You must try it.
Check out what our friends from Small Town Woman have to say about this:
“These Lemon Curd Cheesecake Bars are so yummy that you are going to need to pace yourself or you will find that you just consumed three to four of them.”
Once you starting eating these delicious lemon bars you won’t be able to stop!
Ingredients
- Great Value Nonstick cooking spray
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons Land O Lakes butter melted
- 2 tablespoons Pioneer sugar
- 1/2 cup Pioneer sugar
- 3 egg yolks
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 4 tablespoons Land O Lakes butter
- 1/2 cup Pioneer sugar
- 2 (8 ounce) packages of Philadelphia cream cheese
- 1 tablespoon lemon juice
- 2 eggs
Instructions
- Preheat oven to 325 degrees. Spray 9 x 13 inch baking dish with nonstick cooking spray. In small bowl combine graham cracker crumbs, 6 tablespoons melted butter and 2 tablespoons sugar. Press evenly into baking dish.
- Melt 4 tablespoons butter and allow to cool for 5 minutes. In medium microwavable bowl combine 1/2 cup sugar and egg yolks until smooth. Whisk in lemon juice, lemon zest and melted butter. Microwave in one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a spoon. Curd will thicken more as it cools.
- In stand mixer with paddle attachment mix 1/2 cup sugar and cream cheese until smooth. Turn mixer to low; add lemon juice and 1 egg at a time mixing just until incorporated. Pour cream cheese mixture over graham cracker crust.
- Using lemon curd make three lines the length of the baking dish going all the way to the edge. Using a shish kabeb stick or chop sticks make small S’s through each line. Don’t go too deep as you do not want to disturb the crust. Bake 35-40 minutes or until set in the center.
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Quick Tip: Serve with a hot cup of coffee!
Thanks again to Small Town Woman for this amazing recipe.
