"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

LEMON CURD CHEESECAKE Recipe

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This recipe for LEMON CURD CHEESECAKE, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, January 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. cream cheese, softened
1/2 cup sugar (I use Splenda)
3-4 tbsp. lemon curd (I like tart)
pkg. graham cracker tart shells

Directions:
Directions:
1. Beat cream cheese and sugar in mixer bowl until smooth and fluffy.
2. Add lemon curd and mix well.
3. Divide evenly into tart shells.
4. Refrigerate at least 4 hours or overnight.
5. May serve with a dollop of whipping cream or Cool Whip on top.

Personal Notes:
Personal Notes:
Easy and wonderful. If you want a pie instead of tarts, double the recipe and use a 6 oz. graham cracker shell. I use Splenda and the reduced fat graham cracker shells for my diabetic friends who love sweets.

 

 

 

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