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Recipe

Lemon Curd for Cheesecake

Scott Phillips

Yield: Yields about 1 cup, enough to cover one batch of cheesecake squares.

Make the lemon curd while the cheesecake squares bake; it pours and spreads best while still warm. When cooking the curd, don’t let it come to a boil, or the eggs will overcook.

Ingredients

  • 1/2 cup fresh lemon juice (from 2 or 3 lemons)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 oz. (2 Tbs.) unsalted butter, cut into pieces

Preparation

  • Set a fine strainer over a medium bowl. In another medium bowl, whisk the lemon juice, sugar, and eggs until thoroughly combined and most of the sugar has dissolved.
  • Pour the lemon mixture into a small, nonreactive saucepan. Cook over medium heat, stirring frequently with a wooden spoon or heatproof spatula, until the curd is steaming (but not boiling) and thickened and registers about 175°F on an instant-read thermometer, 3 to 7 minutes.
  • Take the curd off the heat, add the butter, and stir until the butter has melted. Pour the curd through the strainer to get rid of any lumps. Set aside but use to top the cheesecake while still warm.

Reviews

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Reviews

  • meldaviddickson | 08/11/2009

    I made this with lime juice instead. It came out fantastic. I will never use a package again!! You must try this recipe for your next family function. Thanks for the recipe

  • cozette | 04/13/2009

    This is excellent. I can't wait to try it with Meyer Lemons, it may then rate 5 stars. Instructions were easy to follow and it turned out silky and smooth I did note moisture beading on the top of the squares after overnight refrigeration, but having never used lemon curd in this manner, I don't know whether that is to be expected.

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