Yield: Yields about 1 cup, enough to cover one batch of cheesecake squares.
Make the lemon curd while the cheesecake squares bake; it pours and spreads best while still warm. When cooking the curd, don’t let it come to a boil, or the eggs will overcook.
Best lemon bars ever! Everytime I make them
for a gathering everybody raves about them and wants the recipe.
You can't go wrong with these. Excellent.
I made this with lime juice instead. It came out fantastic. I will never use a package again!! You must try this recipe for your next family function. Thanks for the recipe
This is excellent. I can't wait to try it with Meyer Lemons, it may then rate 5 stars. Instructions were easy to follow and it turned out silky and smooth I did note moisture beading on the top of the squares after overnight refrigeration, but having never used lemon curd in this manner, I don't know whether that is to be expected.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.