No-Bake Cheesecake With Lemon Curd
Serving Size / Yield
- 1 graham cracker crust
- 16 oz. cream cheese
- 1 pt. heavy whipping cream
- 1/3 C. sugar
- 2 tsp. lemon juice; 1/4 C. lemon juice
- 2 lemons
- 3/4 C. sugar
- 1/2 stick softened butter
- 2 eggs
- dash of salt
With an electric mixer, combine cream cheese, whipping cream, sugar, and lemon juice until thick and creamy. Pour this mixture into the crust and refrigerate.
In a food processor, pulse zest from your two lemons and the sugar until fine.
Now cream the butter and add in the processed sugar and lemon.
To this mixture, add the eggs, lemon juice and salt.
In a large saucepan over low heat, stir this mixture constantly until thick, about ten minutes. Once thickened, refrigerate.
After two hours, spread the lemon curd over the cheesecake and refrigerate for at least two more hours before serving.