Ingredients
-
1 1/2 cups Graham cracker crumbsFor the crust
-
1/4 cup Granulated sugarFor the crust
-
1/2 cup. melted Unsalted butterFor the crust
-
16 oz (2 packages), softened Cream cheeseFor the cheesecake filling
-
3/4 cup Granulated sugarFor the cheesecake filling
-
2 Large eggsFor the cheesecake filling
-
1 teaspoon Vanilla extractFor the cheesecake filling
-
Zest of 1 lemonFor the cheesecake filling
-
Juice of 1 lemonFor the cheesecake filling
-
3 Large eggsFor the lemon curd topping
-
3/4 cup Granulated sugarFor the lemon curd topping
-
Zest of 2 lemonsFor the lemon curd topping
-
Juice of 3 lemonsFor the lemon curd topping
-
1/2 cup, cubed Unsalted butterFor the lemon curd topping
Directions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared baking dish.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until fully combined.
- Pour the cheesecake filling over the graham cracker crust and spread it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool completely.
- While the cheesecake is cooling, make the lemon curd topping. In a heatproof bowl set over a pot of simmering water (double boiler method), whisk together the eggs, sugar, lemon zest, and lemon juice. Add the butter and continue whisking until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
- Once the lemon curd has thickened, pour it over the cooled cheesecake layer, spreading it out evenly.
- Refrigerate the lemon cheesecake bars for at least 4 hours, or until set.
- Once chilled, use the parchment paper overhang to lift the bars out of the baking dish. Cut into squares and serve. Enjoy your delicious lemon cheesecake bars!
