and refreshing lemon flavor, these squares are a treat that pleases both cheesecake lovers and lemon fans alike. They’re easy to make, require just a few basic ingredients, and deliver that ...

Roll the pastry sheet into a 12-inch square. Cut into 36 (2-inch ... an electric mixer on medium speed until smooth. Beat in the lemon curd. Fold in the whipped topping. Pipe or spoon about ...

Enter blueberry‑lemon crumble cheesecake bars ... press the crumbly mixture firmly into a parchment‑lined 9‑inch square pan. Jam‑forward blueberry swirl For maximal berry punch without ...

Limoncello — the sweet, potent Italian lemon liqueur made by steeping lemon peel in grain alcohol or vodka — is the star of this silky, creamy dessert. Limoncello, lemon juice, and ricotta ...

A filling of cream cheese blended with purchased lemon curd (bound with gelatin) is added. Then the cheesecake goes straight to the fridge, bypassing the oven. At serving time, the cheesecake is ...

In a small saucepan combine the rhubarb, sugar, and lemon juice ... a sharp knife under a hot water and evenly slice cheesecake into 16 squares. Bars can be kept, covered, in the fridge for ...