This CheesecakeLemonCurd Berry Crescent Bars recipe has been sponsored by Pillsbury. My easy homemade lemoncurd filling adds a tangy sweetness when it is combined with the cheesecake filling, fresh raspberries and blueberries
Lemoncurd, especially made with Meyer Lemons, is heavenly eaten straight off the spoon, on crackers, in trifles, layered in cakes, sandwiched in macarons or even as I made today - on top of cheesecake
In a large mixing bowl or stand mixer, beat together the cream cheese, sugar, salt, and lemon zest. Use a spoon to dollop the blackberry puree all over the cheesecake
I'm finally getting around to that project, so in honor of dear friends, I present my creamy, dreamy, deliciously citrus-y and just a little bit tart lemoncheesecakebars
Mix in the egg, vanilla, salt, lemon juice, and lime zest. Spread into a greased 9x13" and and refrigerate while making the cheesecake batter. Bake 35-40 minutes or until cheesecake is mostly set but still jiggly
After baking, you turn the oven off and leave the cheesecake in for another hour. Obviously I was not going to be eating cheesecake last night - and yet I still had to sit and smell it for the rest of the evening
Cheescake Tartlets with Lemon and Lime Curd. Add the powdered sugar, the egg and the lemon juice. The sweet cheesecake with the tart curd made for a perfect flavor balance
I've never been super fond of the title "LemonCurd". But when you take fresh, delicious lemons, some sugar, eggs and a touch of butter the resulting concoction is so delicious, I don't really care what it's called
One of my favorite family recipes is my Grandma Carol's lemonbars. Since Meyer lemons are always abundant around Christmas I used them, but if you can't seem to find any, you can always use regular lemons (the curd will be slightly more tart)
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