Ingredients

The following ingredients have 12 Servings
  • 3 sticks unsalted butter (chopped)
  • 1 teaspoon sea salt
  • 1 cup sugar
  • 1 egg (room temperature)
  • 4 cups all purpose flour
  • 1 jar lingonberry jam (10 ounces)
  • 8 ounces cream cheese (room temperature)
  • lemon zest from one lemon
  • 1 tablespoon sugar
  • 1 egg (room temperature)
  • ⅔ cup lemon curd (I used store bought)

Instruction

  • Preheat oven to 350F.
  • Grease an 8 x 8 inch baking pan with baking spray or butter and set aside.
  • In a large bowl mix sugar with salt and set aside.
  • Add butter to a medium bowl and microwave for 1 minute, until melted.
  • Pour the butter over the salt and sugar, mix until combined. Whisk in the egg and mix until fully combined, the mixture should be thicker now and shiny.
  • Using a spatula, stir in the flour and mix just until incorporated. The dough will be very thick, almost like play dough. This is ok, if needed use your hands to incorporate last bits of flour.
  • Divide the dough in half, and press half of the dough into the bottom of the greased pan. Level it with the bottom of a measuring cup.
  • Pinch the dough with a fork and bake for 15 minutes.
  • In the meantime work on the cheesecake.