I've only, in the last few months, realised just how delicious lemon curd is. Since it's the first day of Spring (no matter what the weather is trying to fool us into thinking) I thought I'd make you some lovely, fresh and zingy cheesecake bars
I mixed up some shortbread dough for lemonbars for Jamie to take to work, and instead of sprinkling the top of the lemonbars with powdered sugar or a glaze, I just used some of the dough as a crumb topping
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 lemon cheesecake bars
It was the perfect chance to try out another recipe from Maria Specks Ancient Grains For Modern Meals a cookbook I've been finding damn handy this last month
I remember I first get to try lemon bar during during my days in Brisbane years back where these lovely bars could be easily found in bakery or cafes as compared to Singapore
Spring inspired dessert recipes like this Cheesecake Lemon Curb Berry Crescent Bars are perfect for celebrating the start of Spring, Easter, Mother’s Day, brunch or garden tea parties
I think its safe to say that I've been a little obsessed with cooking with lavender lately, (you've probably noticed between my cupcakes, lemonade, and various other mentions in the last month) and when you really get into an unusual ingredient and see all the yummy possibilities, its hard to put a lid on it sometimes
A perfect burst of flavor. In my opinion, there's nothing that smells or tastes fresher than a lemon. I think lemons are a bit underestimated as far as fruits go
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