I’m really kind of picky about lemon bars, and I just can’t seem to find a recipe I like, so I made my own.
I started with the crust. I used 1 1/2 cups graham cracker crumbs, 1/2 cup oatmeal, 1/3 cup sugar, 8 tablespoons melted margarine, 1 1/2 teaspoons vanilla, and a dash of salt.
It was really easy to mix all the ingredients together right in my glass 9 x 13 pan. I didn’t use no stick spray or anything. I just mixed it all together and pressed it into the bottom.
Set the pan aside and make the cheesecake middle. It’s easier if you start by letting the cream cheese warm up a bit. Then you cream the cheese and sugar until it’s smooth.
Add three eggs, beating it smooth after each egg is added.
Add a dash of salt, a teaspoon of vanilla, and two tablespoons of lemon juice.
Once it is beaten smooth, pour it into the baking pan. It really won’t pour, so spoon or scrape it into the pan and smooth it over the crust.
Bake the cake in a 350* F oven for about forty-five minutes. It will be puffy and just a little jiggly in the middle when you take it out. As it cools, the air will escape and it will flatten out.
While it is cooling, you can make the lemon curd topping. You’ll use a double boiler for the lemon curd. Start by mixing three eggs and a cup of sugar.
Add 1/4 cup of melted margarine.
Finally add 1/3 cup of lemon juice.
Turn the stove on and cook it, stirring constantly, until it is thick and bubbly.
Then you can pour it over the cheesecake.
Spread it around.
Honestly the hardest part to this recipe is refrigerating it and letting it cool for at least four hours before trying it.
It is so worth the wait.
For a printable recipe click HERE.