cheesecake with lemon (and lime).

cheesecake, of course.

i was out of lemon zest to garnish the cheesecake with, so lime zest had to do. nobody minded. the bowl to the left contains the lemon curd.

lemon curd
makes 1 1/2 cups

juice of 2 large lemons or three small ones
3 eggs, room temperature
3/4 cup granulated sugar
1/4 cup (1 stick) butter
1 tsp lemon zest

mix the lemon juice, eggs and sugar in a double boiler or in a stainless-steel bowl over simmering water. whisk until thickened, like hollandaise sauce or sour cream. this should take about ten minutes.

pour the mixture through a sieve into a bowl. whisk in, insmall pieces and while the mixture is still warm, the butter. add the lemon zest and stir. cover the curd immediately, so it doesn’t form a skin, and refrigerate. the curd should thicken within an hour or two.

i don’t know which was better, the curd or the cheesecake.

2 thoughts on “cheesecake with lemon (and lime).

  1. That looks so good! I’m usually not big on cheesecake but lemon’s a flavor I can never turn down.

    Come visit me at my inspiration board– I post recipes that I make every Sunday and other posts in between. Some recipes are new to me, some are old favorites. 🙂

  2. Pingback: the goodness of lemon. « heartful mouthful

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