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Lemon curd cheesecake bars
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Lemon Curd Cheesecake Bars

You'll need a 9 x 12 inch baking pan & parchment paper for this recipe. Make the lemon curd the day before or buy a good quality lemon curd from the store. 
Prep Time20 mins
Cook Time45 mins
chill8 hrs
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American, Australian
Author: Lovoni


  • 1/2 cup butter cubed
  • 2/3 cup sugar
  • 1/2 cup lemon juice
  • 2 large eggs
  • 2 large egg yolks
  • 11 oz box plain vanilla cookies
  • 3/4 cup melted butter
  • 3 x 8 oz packages cream cheese softened
  • 3/4 cup sour cream
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract


To make the lemon curd:

  • Pace butter, sugar & juice in a medium saucepan. Whisk over low heat until the butter is melted & sugar is dissolved; remove from heat. Vigorously whisk in eggs. Whisk constantly over low heat for 8 to 10 minutes or until thickened; strain through a fine sieve. Pour into sterilized jar; seal with sterilized lids. Chill for 8 hours or overnight until cold. Cover & chill until completely cooled.

To make the base:

  • Preheat oven to 325°F (160°C). Grease and line a 9 x 13-inch (23 x 33cm) baking pan with parchment (baking) paper. In a food processor, process cookies & butter until fine crumbs. Press over base of pan (a flat bottom glass works good for this); chill until ready to use.

To make the filling:

  • In a food processor, process all ingredients until completely smooth; spread over crumb base. Dollop lemon curd over filling & carefully swirl through the filling using a flat-bladed knife or skewer & being careful not to touch the base. Bake for 40 to 45 minutes or until set. Let cool before covering & chilling in the fridge for 8 hours or overnight. Cuts into 18 - 24 pieces.