Lemon And White Chocolate Squares

Ingredients

• 7 ounces cookies, crushed
• 1/3 cup shredded coconut
• 1/4 teaspoon fine salt
• 6 tablespoons butter, melted
• 1 1/3 cups lemon curd
• 12 ounces cream cheese, very soft
• 4 ounces white chocolate, melted

Preparation

1. Preheat oven to 350°F. Line an 8-x-8 inch pan with parchment paper, set aside.
2. Combine cookie crumbs, coconut, and melted butter until it looks like wet sand.
3. Press the crust into the pan and bake for 7 to 9 minutes until slightly golden on the sides.
4. Remove from the oven and set aside.
5. Reserve 4 tablespoons of lemon curd and put it in a separate bowl.
6. Combine remaining lemon curd, cream cheese, and white chocolate, mixing together until smooth and uniformly combined.
7. Evenly spread the cream cheese mixture over the slightly cooled cookie crust base.
8. Dollop the reserved lemon curd onto the top of the cream cheese mixture, using a knife to swirl the curd, creating a marbling effect.
9. Chill in the refrigerator for a minimum of 4 hours.
10. Slice the bars into even pieces and serve. These slices will keep in the refrigerator for 4 days.