Delightful Lemon Curd Cheesecake Bars
Ingredients:
- 3 cup Cookie Cracker Crumbs
- 9 tbsp Melted Butter
- 4 Bricks of Creamcheese
- 1 cup Greek Yogurt
- 5 Eggs
- 0.25 cup Lemon Juice
- 2 tsp Lemon Zest
- 1 tsp Vanilla
- 1 cup Sugar
- 0.5 cup Lemon Juice
- 1.5 cup Water
- 0.5 cup Sugar
- 5 tbsp Cornstarch
- 2 Egg Yolks
- 3 tbsp Butter
Directions:
Combine your cookie crumbs and butter until well mixed and press down into a roasting pan (we used an 11 x 14
Combine your creamcheese with yogurt and sugar in a stand mixer until smooth. Beat in the eggs one at a time until you have a smooth consistency. Add remaining ingredients and beat until combined. Pour on top of your blind baked crust and put back in the oven for 30 minutes. Cool and then chill completely in the fridge before adding the lemon curd. We did this the day before.
Combine water, lemon juice and cornstarch over medium heat and bring to a boil stirring frequently. Use the hot mixture to slowly temper two beaten yolks, then add the yolks to your curd and stir well. Take off the heat, add the butter and stir until glossy. Pour over your chilled cheese cake and return to the fridge for at least 2 hours.