Lemon Curd for Cheesecake
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.
- 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
Adapted from finecooking.com
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.