On Line Cookbook

Lemon Curd Filling for Cheesecake

Recipe Information
Can also be marbled into a plain cheesecake.

Joy of Cooking

Serves/Makes:1 2/3 cups

  • 3 large eggs
  • 1/3 cup (80 ml) sugar
  • Grated zest of 1 lemon (yellow part only, not the white rind)
  • 1/2 cup (125 ml) strained fresh lemon juice
  • 6 tbsp (90 ml) unsalted butter, cut into small pieces
  • 1/2 tsp (2 ml) vanilla
  • In a medium stainless steel or enamel saucepan, whisk togeter until light in color the eggs, sugar, and lemon zest.
  • Add lemon juice and pieces of butter.
  • Cook, whisking, over medium heat until the butter is melted.
  • Then whisk constantly until the mixture is thickened and simmer gently for a few seconds.
  • Using a spatula, scrape the filling into a meium-mesh sieve set over a bowl and strain the filling into the bowl.
  • Stir in vanilla.
  • Let cool, cover, and refrigerate to thicken.
This keeps refrigerated for about 1 week.