We can feel spring in the air and know that the winter is near it's end! So we decided to make a fun little spring dessert. These would be perfect for Easter brunch or for an Easter egg hunt dessert.
~Ingredients:
-Sugar Cookie Base:*
1/2 Cup Butter, room temperature.
1/2 Cup Granulated Sugar.
1 Egg.
1 Teaspoon Vanilla.
1 Teaspoon Baking Soda.
1 Teaspoon Salt.
1 1/4 Cup Flour.
-Cheesecake Layer:
2 (8 ounce) Cream Cheese Bars.
3/4 Cup Sugar.
2 Eggs.
1 Teaspoon Vanilla Extract.
-For the Lemon Curd / Lemon Filling:**
3 Large Eggs
1 Cup Sugar.
1 Cup freshly squeezed Lemon Juice.
1 Tablespoon Lemon Zest.
5 Tablespoons unsalted Butter, cubed and softened.
-Topping:
Jelly Beans.
~Directions:
Step 1: Preheat oven to 325 degrees fahrenheit. Line the cupcake tray with liners. Set aside.
Step 2: Prepare the crust first by beating together butter and sugar together for 1 - 2 minutes until fluffy.
Step 3: Add in egg and vanilla, mixing until smooth.
Step 4: Add in salt and baking soda and mix until incorporated, scraping the sides of the bowl as necessary.
Step 5: Finally add in the flour until it just combined.
Step 6: Slice 1/4 inches to 1/2 inches slices of sugar cookie dough and place at the bottom of the liners.
Step 7: Bake sugar cookie crusts in oven for about 10 minutes
Making the Cheesecake Filling:
Step 8: In a medium bowl, mix together the cream cheese, sugar, eggs, and vanilla extract until nice and creamy and set aside.
Step 9: When the sugar cookie crust is done baking, top with 2 teaspoons of the cheesecake mixture and immediately place back in the oven for 20 minutes. The dough will have risen up in the cups a bit, but the mixture will create a little 'sinkhole' to go into.
Making the Lemon Curd:
Step 10: In a medium size saucepan, whisk together the eggs, sugar, lemon juice and lemon zest for a minute.
Step 11: Over medium heat, cook the mixture, whisking constantly, until the mixture reaches 170°F (75°C), 5 - 10 minutes.
If you don't have a candy thermometer, here is another way to check for doneness: Run a spatula along the bottom of the pan, if the mixture creates a trail and quickly fills it, it's ready. (If the trail stays, it's overcooked, remove from heat asap!)***
Step 12: Remove from heat and stir in the butter.
Step 13: Place a mesh sieve over a bowl and run the curd through it. It makes the curd silky smooth! Cover with plastic wrap, so it touches the curd. Cool completely before using.
Step 14: Once the Sugar Cookie is done, allow to cool and then top with the lemon curd and 3 jellybeans per cup.
Step 15: Store in the refrigerator when not serving.
Step 16: Eat and Enjoy!
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~Recipe Notes:
*You can use either a store bought sugar cookie dough or use a homemade sugar cookie dough.
**You can use either a store bought lemon curd / lemon filling or use a homemade lemon curd / lemon filling.
***Store the curd in an airtight container in the refrigerator for up to 1 week. Or freeze it for up to 2 months.
1) What is a Lemon Curd?
Lemon Curd is a custard like sauce, almost like a pudding.
2) What are some other stuff I can make with Lemon Curd?
