With the over abundance of eggs we’ve been given lately, I have been trying to think of things to make that require more than one egg. I came across several recipes for lemon curd, and thought that would be the perfect thing to make, becuase it requires several eggs, and I can pressure can it.
Well, the pressure canning failed (curd leaked everywhere and the lids didn’t seal to the jars) so I was stuck with quite a bit of lemon curd on my hands, and it goes bad within a few weeks when it’s not canned. For this recipe you can make your own lemon curd, or you can easily use store-bought.
Naturally, I figured I’d make a dessert that uses lemon curd, just to use it up. I cobbled together several lemon bar recipes and came up with these yummy no-bake bars. They are tart and sweet, and make a wonderful dessert for summer; especially since you don’t have to heat up the house to make them.
No-Bake Lemon Cheesecake Bars
- 1 1/2 C. graham cracker crumbs (or about 10 graham crackers, pulverized in a food processor)
- 6 Tbsp. butter, melted
- 3 Tbsp. sugar
- 8 oz. cream cheese
- 1/4 C. plain yogurt
- 1/2 C. sugar
- 2 C. lemon curd
- 3/4 C. boiling water
- 1 packet of unflavored gelatin
Step 1: Lightly grease an 8×8″ baking dish. Mix together the graham cracker crumbs, 3 Tbsp. sugar, and melted butter. Press the mixture into the bottom of the pan.
Put the crust in the refrigerator to set while you prepare the filling.
Step 2: Stir the gelatin into the boiling water until dissolved. Let it cool a bit.
Step 3: Stir 2 Tbsp. of the gelatin mixture into 1/2 C. of the lemon curd. Spread it over the chilled crust, then return it to the refrigerator.
With a mixer, process the cream cheese until very smooth. With the mixer running, add the yogurt (or sour cream, if you have that instead), 1/2 C. of lemon curd, and the remaining gelatin mixture. Mix together until smooth, then add the 1/2 C. sugar. Taste to make sure it’s sweet enough, and add more sugar if necessary. (I wanted my filling a little sweeter, so I added more sugar) Mix until combined.
Step 4: Pour the cream cheese mixture over the crust and let it chill for at least four hours, or overnight.
Step 5: After the cream cheese filling is well set, pour the remaining lemon curd over the top and spread it evenly.
Chill for another hour, then cut into squares and serve cold.
I love lemon desserts in the summer, and this one is very light and refreshing. It would also make a great dessert for a potluck or party.