INGREDIENTS
- (FOR THE LEMON CURD)
- 1/2 CUP FRESH LEMON JUICE
- 2 TEASPOONS FINELY GRATED FRESH LEMON ZEST
- 1/2 CUP SUGAR
- 3 LARGE EGGS
- 3/4 STICK (6 TABLESPOONS) BUTTER, CUT INTO BITS
- (FOR THE CRUST)
- 1 CUP MELTED COCONUT OIL
- 11/2 CUPS SUGAR
- 2 TSP. FINELY SHREDDED LEMON PEEL
- 1 TSP. BAKING SODA
- 1 TSP. CREAM OF TARTAR
- 1/2 TSP. SALT
- 2 EGGS
- 1 TSP. VANILLA
- 3 CUPS FLOUR
- (FOR THE NO BAKE-CHEESECAKE FILLING)
- NOTE: I USED SOME LEMON JUICE AND ZEST LEFT FROM THE CURD AND CRUST. THIS IS A LEMONY DESSERT. IF YOU WANT TO TONE DOWN THE LEMON, ELIMINATE THE LEMON ZEST.
- 1 TABLESPOON. FRESH LEMON JUICE (TO TASTE)
- 1 TSP. FINELY GRATED LEMON ZEST (TO TASTE)
- 3 8 OZ.PACKAGES NEUFCHATEL CHEESE, SOFTENED
- 1-1/2 CUP SUGAR
- 2 TEASPOONS VANILLA EXTRACT
- 1/2 CUP LOW-FAT SOUR CREAM
INSTRUCTIONS
- (FOR THE LEMON CURD)
- NOTE: DO NOT BOIL. THE EGGS WILL OVERCOOK AND YOU WILL HAVE LITTLE PIECES OF EGG FLOATING ABOUT IN YOUR CURD.
- WHISK TOGETHER JUICE, ZEST, SUGAR, AND EGGS IN A 1-QUART SAUCEPAN, OVER LOW HEAT.
- STIR IN BUTTER AND COOK OVER MODERATELY LOW HEAT, WHISKING FREQUENTLY, UNTIL CURD IS THICK ENOUGH TO HOLD THE MARKS OF THE WHISK.
- WHEN THE FIRST BUBBLE APPEARS ON SURFACE, ABOUT 6 MINUTES; REMOVE FROM HEAT IMMEDIATELY.
- COVER AND CHILL UNTIL COLD AND THICK, AT LEAST 1 HOUR.
- CURD CAN BE CHILLED UP TO 1 WEEK
- (FOR THE LEMON COOKIE CRUST)
- PREHEAT OVEN TO 350 DEGREES
- GREASE WELL A 9 X 13 AND A 8 X 8 BAKING PAN.
- IN A LARGE MIXING BOWL,ADD COCONUT OIL, SUGAR, LEMON PEEL, EGGS AND VANILLA BEAT WITH AN ELECTRIC MIXER ON MEDIUM UNTIL PALE AND SMOOTH.
- IN A MEDIUM BOWL WHISK TOGETHER FLOUR, BAKING SODA, CREAM OF TARTAR, AND SALT
- ADD THE DRY INGREDIENTS SLOWLY TO THE WET WHILE MIXING ON LOW.BEAT UNTIL COMBINED AND A COOKIE DOUGH IS FORMED.
- PAT 2/3 OF THE DOUGH INTO A WELL GREASED 9 X 13 BAKING PAN; PRESS THE REMAINING 1/3 OF THE DOUGH INTO A WELL GREASED 8X8 BAKING DISH. BAKE 12 MINUTES.
- LEAVE THE CRUSTS IN THE PANS AND COOL THE WHOLE THING IN THE FRIDGE UNTIL COLD TO THE TOUCH.
- FINALLY, WHILE THE CRUST IS BAKING MAKE THE NO BAKE CREAM CHEESE FILLING.
- (FOR THE CHEESECAKE FILLING:)
- IN A LARGE BOWL, COMBINE THE CREAM CHEESE, AND SUGAR AND BEAT ON LOW SPEED UNTIL MIXED.
- ADD VANILLA, LEMON JUICE, SOUR CREAM AND LEMON ZEST.
- MIX WITH AN ELECTRIC MIXER UNTIL SMOOTH, STOPPING TO SCRAPE THE SIDES OF THE BOWL.
- MIX UNTIL THE MIXTURE IS PERFECTLY SMOOTH AND BLENDED, STOPPING TO SCRAPE THE SIDES OF THE BOWL AS NECESSARY. CHILL IN THE FRIDGE UNTIL THE COOKIE DOUGH IS COOLED.
- WHEN THE COOKIE CRUSTS ARE COOL:
- SMOOTH THE CREAM CHEESE MIXTURE ON TO THE 9X13 PAN COOKIE CRUST.
- SPOON OR LADLE THE LEMON CURD OVER THE CREAM CHEESE LAYER.
- BREAK THE COOKIE LAYER IN THE 8X8 PAN UP AND CRUMBLE IT OVER THE LEMON CURD UNTIL THE CURD IS EVENLY COVERED BUT A LITTLE OF IT PEAKS THROUGH THE COOKIE CRUMBS.(I CUT THE COOKIE CRUST UP AND HAND CRUMBLED IT. A FOOD PROCESSOR WOULD WORK HERE IF DESIRED; JUST DON’T MIX TO A POWDER, SOME TEXTURE IS PREFERRED!)
- REFRIGERATE FOR AT LEAST 2 HOURS, UNTIL COLD AND SET, PREFERABLY OVERNIGHT.
