Lemon Cream Cheese Bars
To make the cream cheese filling, beat softened creamed cheese and powdered sugar with eggs, vanilla, and a bit flour to make an ethereal spreadable combination. Pour this filling over the crust earlier than including jarred lemon curd. Use a butter knife to swirl the curd into the cream cheese filling earlier than baking—as the bars bake, the cream cheese puffs dramatically, sets across the swirls of lemon curd, and browns superbly to make a dramatic pattern of shade on the top of the bars. While the cream cheese filling turns into a fluffy stable texture, the lemon curd continues its free and jammy consistency in ribbons running at some stage in the bars.
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