Ingredients
Yield: 12-16 minutes
Crust:
5 ounces animal crackers
3 tablespoons sugar
4 tablespoons unsalted butter, melted and kept warm
Filling:
1 1/4 cups (8 3/4 oz.) sugar
1 tablespoon grated zest and 1/4 cup juice from 1-2 lemons
1 1/2 pounds (3 8-oz. packages) cream cheese, cut into 1 inch chunks, at room temperature
4 large eggs, at room temperature
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup heavy cream
Lemon Curd:
1/3 cup juice (from about 2 lemons)
2 large eggs plus 1 large egg yolk
1/2 cup (3 1/2 oz.) sugar
2 tablespoons cold butter, cut into 1/2-inch cubes
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
pinch of salt
Preparation
