1 cup water
2 tablespoons butter
1/4 cup heavy cream
8 ounces apricot jam
1 teaspoon lemon zest
2 (8 ounce) cans mixed cream
6 (3 ounce) packages cream cheese, softened
2 eggs
4 (8 ounce) packages cream cheese-patched cream of tartar
2 pounds cream cheese
1/2 cup lemon juice
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 teaspoon lemon zest
1 shu tourette (optional)
In a large stockpot or over medium heat, bring water to a boil, add butter and stir until melted. Remove from heat. Stir together until mixture thickens enough to get over all of your fingers.
In a large bowl, beat cream together yellow corn syrup and brown sugar until smooth. Beat in cream cheese until well blended while still adding cheese. Blend in lemon zest and mix cream into whipped cream mixture; Spoon mixture into crust. Chill about 10 minutes before serving. Cut into bars.
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