For Mother’s Day we made a delightful cheesecake bar with lemon curd top. To make it easier on the prep, we did the cheesecake base the day before adding the lemon curd in the morning. Our first attempt was a vegan lemon curd that used turmeric. It had a definite medicinal quality but a lovely neon yellow .. lol. This recipe uses egg yolks with a quick tempering to make a lovely curd.
Delightful Lemon Curd Cheesecake Bars
Ingredients
Crust
Cheesecake
Lemon Curd
Instructions
Crust
-
Combine your cookie crumbs and butter until well mixed and press down into a roasting pan (we used an 11 x 14") Bake at 325° for 10 minutes.
Cheesecake
-
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.
Lemon Curd
-
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.
