Lemon Dessert

This desert is amazingly good! We all love it when I make it. I frequently take treats to work with me, but when I make this one my family demands that it stay home with us! They aren't willing to share this one. It has several layers to it so it does take a little more effort than some treats, but it is so worth the effort!

 

Lemon Dessert

Lemon curd layer

This layer needs to be made first so it has time to chill.

1/2 c. lemon juice - fresh is best, but I also use it from a bottle

2 tsp. lemon zest

3 eggs

1/2 c. sugar

6 Tbsp. butter, cut into chunks

In a saucepan over low heat, whisk the lemon juice, lemon zest, eggs, and sugar together. Add in the butter and stir over medium low heat. Do NOT boil this or the egg overcooks and you have little egg chunks in your lemon curd. Cook this for about 6-7 minutes or until the curd is thick enough to see whisk marks in it as you stir. Cover and chill.

cookie crust

1 c. melted butter

1 1/2 c. sugar

2 tsp. lemon zest

2 eggs

1 tsp. vanilla

3 c. flour

1 tsp. baking soda

1 tsp. cream of tartar

1/4 tsp. salt

in a large mixing bowl, mix together the butter, sugar, lemon zest, and vanilla. Beat with a mixer a couple of minutes until it is smooth. Add flour, baking soda, cream of tartar, and salt to the butter mixture slowly, beating well. This makes a pretty thick cookie dough. Press the dough into the bottoms of a greased 9x13 pan AND an 8x8 pan. 2/3 of the dough goes in the 9x13 pan and 1/3 in the 8x8 pan. It's a fairly thick crust. Bake at 350 degrees for 10-12 minutes or until the edges are turning golden brown. Allow to cool. I use the refrigerator to cool it faster. 

Cheesecake Filling

3 8 oz. pkgs. cream cheese, softened

1 1/2 c. sugar

1 Tbsp. lemon juice - again, fresh is better

1 tsp. lemon zest

2 tsp. vanilla

1/2 c. sour cream

Using an electric mixer, combine the cream cheese and sugar in a large bowl. Add the remaining ingredients and mix well, scraping the sides as needed. Pour this over the cooled cookie crust. in the 9x13 pan. Use a spoon to smooth it out to the edges. Spoon the lemon curd over the top of the cream cheese layer and smooth it out as well. Take the 8x8 pan of cookie crust and break it into pieces. Sprinkle the broken up pieces on top of the dessert. Refrigerate at least a couple of hours before serving so it has time to chill thoroughly and set up.