Description

These Lemon Curd Cheesecake Bars feature a delightful sourdough shortbread crust paired with creamy lemon flavor. Simple and satisfying, they’re perfect for gatherings or a treat at home.

Ingredients

Scale

1 cup granulated sugar (200 g)
2 large eggs, beaten
2 tablespoons salted butter, softened (28 g)
6 tablespoons fresh lemon juice (90 g)
1 1/2 cups all-purpose flour (180 g)
1/2 cup granulated sugar (100 g)
1/4 teaspoon salt (2 g)
12 tablespoons salted butter, cold and grated (170 g)
1/2 cup sourdough discard (120 g)
16 ounces cream cheese, softened (454 g)
1/2 cup granulated sugar (100 g)
1/4 cup plain Greek yogurt, room temperature (60 g)
1 teaspoon vanilla extract (5 g)
1/8 teaspoon salt (1 g)
2 large eggs, room temperature
2 tablespoons all-purpose flour (16 g)
2 tablespoons fresh lemon juice (30 g)
1 tablespoon lemon zest from about 1 lemon (6 g)
1/2 cup lemon curd (120 g)

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Instructions

In a medium saucepan, combine the granulated sugar, beaten eggs, and softened butter. Whisk until smooth.
Add the fresh lemon juice and heat the mixture over low-medium heat.
Continuously whisk as the mixture heats until small bubbles form.
Keep whisking until the lemon curd thickens enough to coat the back of a spoon, which should take about 7–10 minutes.
Once thickened, remove from heat and transfer to a heat-safe container. Allow it to cool completely before refrigerating it until ready to use.

Notes

The lemon curd can be prepared 1–2 days in advance and stored in an airtight container in the refrigerator.
This recipe yields about 1 1/2 cups of lemon curd, providing extra for various other uses like topping or spreading.

Nutrition

Serving Size: 1 bar
Calories: 210
Sugar: 10g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 3g
Cholesterol: 80mg