LEMON CURD SWIRLED CHEESECAKE BARS

 





LEMON CURD SWIRLED CHEESECAKE BARS

Top notch vanilla-flavored cheesecake filling – creamy as can be with swirls of lemon curd to add a burst of citrusy lemon flavor.  The crust is a firm, delicious shortbread crust.  This is a wonderful cheesecake square that I’m sure you will enjoy and is special enough to serve to company.  This treat lasts a long time in the refrigerator.  I made Samoa bars at the same time and it was so great to have dessert for a week in the refrigerator.


Shortbread Crust:

2 cups Gluten-Free Bake Mix 2 (500 mL)

1/4 cup powdered eyrthritol, OR (60 mL)

  6 coffee sweetener packets

1/2 cup butter, melted (125 mL)

1 tsp vanilla extract (5 mL)


Vanilla Cheesecake Filling:

16 oz cream cheese, softened (500 g)

2 eggs

Liquid sweetener to equal 1 cup (250 mL)

  sugar

1/4 cup powdered eyrthritol, OR (60 mL)

  6 coffee sweetener packets

1/4 cup heavy cream (60 mL)

2 tsp vanilla extract (10 mL)


Lemon Curd Topping:

3 large egg yolks

1/4 cup fresh lemon juice (60 mL)

1/4 cup water (60 mL)

1 tsp cornstarch, OR arrowroot powder (5 mL)

4 tbsp unsalted butter (60 mL)

1 tbsp shredded lemon zest (15 mL)

 

Preheat the oven to 350°F (180°C). 

Shortbread Crust:  In medium bowl, combine Gluten-Free Bake Mix 2 and powdered erythritol, OR coffee sweetener.   Stir in butter and vanilla extract.  Press into a 9 x 13-inch (23 x 33 cm) glass pie dish.  Bake 5 minutes. Set aside to cool. 

Vanilla Cheesecake Filling:  In food processor or bowl with mixer, process cream cheese.  Add eggs; process.  Add liquid sweetener, powdered erythritol, OR coffee sweetener, heavy cream and vanilla extract; process.  Pour over the prepared crust. 

Lemon Curd Topping:  In double boiler (or use one sauce pot inside of another), combine egg yolks and lemon juice; whisk.  In small bowl, whisk water and cornstarch together and add to double boiler along with butter and lemon zest.  Heat over medium heat until thickened.  Allow to cool 2 minutes and dollop the lemon curd over top of the cheesecake all over.  Use a knife to create a swirl effect.  Bake 20 to 25 minutes, or until set. 

Helpful Hint:  Make sure the crust mixture is moist; if not add water (or melted butter) a teaspoon (5 mL) at a time.  Instead of powdered erythritol, OR coffee sweetener in the crust, you can use liquid sweetener added to the melted butter and vanilla mixture.

Yield:  24 servings

1 serving

179.7 calories

4.4 g protein

16.5 g fat

0 g fiber

3.1 g net carbs


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