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.
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.