Lemon curd with a cream cheese base is the ultimate springtime delight. Bursting with zesty lemon flavor and velvety smoothness, this heavenly combination brings a refreshing twist to any dessert table.

The tangy sweetness of the curd harmonizes flawlessly with the creamy richness of the cream cheese, creating a symphony of taste that epitomizes the freshness and vibrancy of the season. Whether spread on scones, layered in cakes, or simply enjoyed by the spoonful, this delightful treat is guaranteed to add a burst of sunshine to your spring gatherings.

Today, we're sharing Lemon Curd with Cream Cheese Base by The Southern Conserve.

Ingredients

Crust

1 1/4 cups graham cracker crumbs*

5 tablespoons unsalted butter melted.

1/8 teaspoon salt

Filling

1 8-ounce package cream cheese, at room temperature

14 ounces sweetened condensed milk.

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1/8 teaspoon salt

Topping

The Southern Conserve Southern Conserve Select Lemon Curd

Directions

Crust

Combine the crumbs, butter, and salt in a bowl and mix until the crumbs are evenly saturated.

Press firmly into the bottom and up the sides of a 9-inch pie plate. Freeze for 20 minutes; leave in the fridge while you work on the filling.

Filling

Combine all the filling ingredients in a bowl and beat until well combined. Pour into the crust and cover loosely with plastic wrap.

Refrigerate for at least 4 hours (or overnight). 

Topping

Once the pie has chilled, make the topping.

Spoon The Southern Conserve Select Lemon Curd into cream cheese base & top with your favorite berries.