Step 1

Preheat oven to 350°F. Line an 8-x-8 inch pan with parchment paper, set aside.

Step 2

Combine cookie crumbs, coconut, and melted butter until it looks like wet sand.

Step 3

Press the crust into the pan and bake for 7 to 9 minutes until slightly golden on the sides.

Step 4

Remove from the oven and set aside.

Step 5

Reserve 4 tablespoons of lemon curd and put it in a separate bowl.

Step 6

Combine remaining lemon curd, cream cheese, and white chocolate, mixing together until smooth and uniformly combined.

Step 7

Evenly spread the cream cheese mixture over the slightly cooled cookie crust base.

Step 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.

Step 9

Chill in the refrigerator for a minimum of 4 hours.

Step 10

Slice the bars into even pieces and serve. These slices will keep in the refrigerator for 4 days.