Directions

Lemon Curd

1. In a medium saucepan, whisk together the egg yolks, whole egg, granulated sugar, Karo^® Light Corn Syrup, lemon juice, and zest until smooth.
2. Place the saucepan directly over low to medium-low heat and whisking constantly until the curd thickens (about 8–12 minutes).
3. Remove from the heat and whisk in the cold butter, a few cubes at a time, until completely smooth and glossy. (Optional: for an extra smooth curd, press through a fine mesh sieve into a clean bowl.)
4. Press a piece of plastic wrap directly onto the surface of the curd. Refrigerate until set (about 2 hours).

Crust & Filling

1. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a small bowl, sprinkle the gelatin over the cold water. Let it sit until solidified, (about 5 minutes). Once set, microwave for 10–12 seconds until melted and smooth. Set aside, making sure it stays liquid (but not hot) when ready to use.
3. In a medium bowl, stir together the graham cracker crumbs, cinnamon, granulated sugar, Karo^® Light Corn Syrup, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Freeze while you prepare the filling.
4. Using a stand mixer or hand mixer, beat the heavy cream and powdered sugar together until stiff peaks form. Set aside.
5. In a large mixing bowl, beat the cream cheese, corn syrup, lemon zest, lemon juice, and vanilla until smooth and well combined. Mix in the melted gelatin.
6. Gently fold the whipped cream into the cream cheese mixture until fully combined. Pour the filling over the chilled crust and spread evenly.
7. Dollop or drizzle about ⅓ cup of lemon curd over the top. Use a toothpick or skewer to swirl it decoratively across the surface.
8. Refrigerate for at least 6 hours, or overnight. Lift out of the pan using the parchment overhang, slice into bars.