Spring is such a tease. Honestly. Vancouver will clear it’s rainy skies for about an hour or so, to let the sun shine and warm the earth, only to continue to raining after. It is almost warm when that big ol’ sun is out! I am about to lose it with all this cloudy, miserable, mucky rain stuff. My mood is not the best these days, with last minute assignments, lab exams, and a return from that dang cold, and the rain is not helping. I just want to lie on the beach in the hot sun, with waves splashing around me, and no work or worries…like my family, who are all in Hawaii right now. Ya. I cry.
These bars are superb! Like, over the top good. I usually only eat chocolate, but I am now allowing fruit to enter my realm of desserts because of this. These bars, which I turned into a cake/pie/tart, are very rich and creamy, with a luscious hit lemon. They are tart, but balanced with the sugary graham crumb crust and smooth cream cheese texture. I have never made lemon curd, but oh man am I glad I did because it tops these bars/tart/pie/cake off perfectly. This dessert screams spring to me, and for now, this will have to tied me over.
This would make a perfect desert for easter, or for an early spring birthday. It is still quite rich, so it would be a nice alternative for the non-chocolate lover in your life. I adapted the lemon curd from Mommie Cooks. The rest of the recipe is my own.
Luscious Lemon Bars
Crust
- 1/2- 3/4 cup graham cracker crumbs
- 2 tbsp brown sugar
- 1/2 cup melted butter
- rind from one lemon
- 12 oz cream cheese, softened
- 1/3 cup whipping cream
- 2 eggs
- 1 tsp vanilla
- 1 cup granulated sugar
- juice of one lemon
- 4 eggs
- 1 cup granulated sugar
- juice of 3 large lemons
- 3 tbsp butter

In a large bowl, beat cream cheese for a few minutes until very soft. Slowly add in whipping cream and beat until fluffy. Incorporate sugar. Add eggs, one at a time, then add lemon juice and vanilla. Beat for several minutes longer until texture is smooth and pourable. Pour mixture on to cooled crust, spread evenly, and bake for 30 minutes until edges are golden and middle is still jiggly.
Turn off oven and keep oven door open. This helps prevent any cracking from the shock of changing temperatures. After ten minutes, transfer cheesecake to counter and cool for thirty minutes, and an hour or two more in the fridge.
When curd and cheesecake and cooled, pour curd on top of cheesecake layer. Smooth evenly. Garnish with whipping cream or confections sugar.
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