Wednesday, May 23, 2007

Lemon Curd Cheesecake Bar

So I decided to do something with this new Kraft instant cheesecake spread I received. The consistency and taste are just like that of cream cheese, not very cheesecak-ish. So I made these lemon curd cheesecake bars. unfortunately, they're a little thick, but the curd turned out better than previous tries.

The difference? Using the whole egg rather than just the yolks. It probably makes it a little thinner having the whole egg in there.

Lemon Curd

- 1/2 cup lemon juice
- 3 large eggs
- ~1/2 to 3/4 cup sugar
- 2 tbsp butter

  1. Mix first 3 ingredients together.
  2. Heat evenly until it starts to thicken, whisking constantly to prevent curdling.
  3. After sufficiently thickened, turn off heat and mix in butter.


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