1Heat oven to 350^. Grease or spray a 13x9-inch baking pan.
In pan , break up cookie dough with your fingers, press dough evenly in bottom of pan to form a crust- with a 1/2 inch edge all around. (I use a piece of plastic wrap or a baggie on my hand to do this.)
Bake 15-20 minutes or until edges are golden brown and center is set. Cool 30 minutes.
Spread lemon curd over completely cooled crust.
In a large bowl beat cream cheese, marshmallow and yogurt with a wooden spoon until well blended. Fold in thawed whipped cream. Spread over the curd, swirling to resemble meringue.
Refrigerate at least 1 hour or until serving time.
For bars, cut into 6 rows by 4 rows.
Store in refrigerator.