- 10
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Ingredients
- 1 1/2 c butter shortbread cookies
- 2 tbs butter melted
- 1/4 c half and half or light cream
- 1 envelope unflavored gelatin
- 3 (8oz) cream cheese, softened
- 1 c lemon curd (10oz)
- 2 tsp finely chopped lemon peel
Preparation
Step 1
Combine crumbs and butter and press into an 8 inch spring form pan. Bake 350* for 5 minutes. Cool.
Pour half and half in suacepan.
sprinkle gelatin over half and half. Let stand 3 minutes to soften. Heat and stir gently for 1 minute or just until gelatin dissolves. Remove from heat. Cool.
Meanwhile beat cream cheese with electric mixer until fluffy.
Add curd and peel. Beat for 1 minute more. Pour over crust.Cover with plastic wrap and refrigerate for 6 - 48 hours, or until firm. Can be made as much as 2 days ahead.