Mini Lemon Curd Cheesecakes Recipes
MINI LEMON CURD CHEESECAKES
Make an impression with our Mini Lemon Curd Cheesecakes. These Mini Lemon Curd Cheesecakes are baked in a mini muffin tin for bite-sized perfection.
Provided by My Food and Family
Categories Dairy
Time 4h15m
Yield 24 servings, 1 cheesecake each
Number Of Ingredients 7
Steps:
- Heat oven to 325ºF.
- Combine cookie crumbs, butter and 1 Tbsp. lemon zest; press onto bottoms of 24 paper-lined mini muffin cups, adding about 1 tsp. crumb mixture to each cup.
- Beat cream cheese, sugar, lemon juice and remaining lemon zest in large bowl with mixer until blended. Add egg; beat on low speed just until blended.
- Spoon into prepared muffin cups, adding about 1 Tbsp. batter to each cup.
- Bake 15 min. or until centers of cheesecakes are almost set. Cool completely.
- Refrigerate 1 hour. Top with lemon curd just before serving.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
LEMON CURD
This is a tart, refreshing custard. It makes a tasty spread for scones, crumpets or English muffins.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 32
Number Of Ingredients 5
Steps:
- In heavy 1 1/2-quart saucepan, mix sugar, lemon peel and lemon juice with wire whisk.
- Stir in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Immediately pour into one 1-pint container or two 1-cup containers.
- Store covered in refrigerator up to 2 months.
Nutrition Facts : Calories 45, Carbohydrate 7 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Tablespoon, Sodium 15 mg, Sugar 6 g, TransFat 0 g
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