I've chosen to make this recipe with lemon curd as I had a jar that had to be used by its sell by date, but you can choose any kind of zingy curd, like clementine, strawberry, pineapple, grapefruit, mango, orange or even Banana Toffee aka banoffee curd!
Saying all that, D picked up another jar of lemon curd at the weekend - a no so subtle hint to make them again, soon! And guess what, he doesn't want me to share them with anyone else. I am sharing some of these Lemon Curd and Cream Cheese Bars with Recipe of the Week hosted by Emily at A Mummy Too; and this is also my first entry to Bake of the Week hosted by Casa Costello .
Lemon Curd and Cream Cheese Bars
Makes about 8 - 10
You will require 1 x 7 x 9 inch tin lined with baking parchment paper
125g jumbo rolled oats
130g plain flour
100g golden caster sugar
1/4 teaspoon salt
110g butter, chopped into small cubes
1 tub of cream cheese, about 260g
50g golden caster sugar
1 free range egg
1/2 teaspoon vanilla extract
1 jar of lemon curd, about 280g or thereabouts
In a large bowl, stir together the oats, flour, sugar and salt. Then add in the cubed butter and work through the mixture until moist and crumbly.
Weigh out 300g of the mixture and press into the lined tin.
In another bowl, whip together the cream cheese, egg and vanilla. Pour over the pressed base, then top evenly with the lemon curd, spread with a fork if necessary for it to be distributed evenly. Finally, sprinkle over the remaining oaty-floury mixture over the cream cheese and lemony topping.
Bake in a preheated oven gas mark 4/180oc for about 30 minutes. The lemon curd will be oozing and bubbling when it if first removed from the oven, don't worry about this. Let is cool down, then transfer to a fridge, preferably overnight for it to chill. Remove from the tin and parchment paper and slice and enjoy. There are so many variations of this recipe on blogosphere, but here is the one that inspired me.