This is my families favourite! Requested for pretty much every birthday. Amazing easy recipe. I usually put a little less sugar as we like it tart. I've probably made it 50 times over the years. After the first couple of times I stopped lining the pan. This worked much better. It always comes out as easy as pie and is less fussy. I usually use a glass 8" square pan but today am making a double recipe in a
9" x13" metal pan. I'll post if it doesn't work out.
Nothing but great reviews from guests when I make these. The one change I make that makes it a 5 star is a gingersnap crust instead of a graham cracker crust.
yummy, yummy, yummy!
I served these at my mother's eightith Mad Hatter Tea Party.
I put a star of whipped cream on each one.
They were a big hit.
Made these for Mother's Day and absolutely loved them! Flavors and texture were outstanding. Light, creamy and lemony with an excellent balance of sweet/tart.
Will definitely be making this recipe again and again!
This was a huge hit when I served them for dessert to a bunch of girlfriends. I did find the squares a bit too sweet, especially as the curd and cheesecake are both quite sugary. Next time I will reduce the amount of sugar in the cheesecake to possibly 1/2 cup. This is a minor adjustment, so overall this recipe is a definite keeper!
Absolutely delicious! We used free-range eggs with very orange yolks to get the best golden color. I love the creamy lemon flavor, with the tangy curd on top. I cut the cheesecake into approximately 1.5-inch squares, as the 2-inch pieces seemed too big.
This is definitely a keeper! Made it for a potluck today and came home with no leftovers and requests for the recipe. I didn't have a problem with an "explosion" when I poured the lemon curd over the hot cheesecake. This is absolutely delicious!
This is a wonderful recipe! I made it for a retreat and am constantly asked for the recipe or asked to make it for someone or some occasion!
Tastes good. Easy enough to make. However, when pouring the lemon curd onto the cheesecake, it is necessary to pour carefully, aiming for the outside edges of the cake. Otherwise, the cake will give way where the curd hits the cake, resulting in something that looks like a gunshot wound. A fatal gunshot wound.
This recipe worked perfectly. It was really easy to make and almost foolproof. The lemon curd was a little bit eggy, but not as much as it is sometimes at bakeries.
Fabulous recipe! Quick and easy to make and packs real strong lemon flavour. I've made this one over and over again to rave reviews.
Great flavor and perfect presentation from this quick and easy recipe.
Just outstanding! I never made curd or cheesecake b4, but this turned out fine. People at a picnic went crazy.