Lemon Curd
Makes about 1 cup
  • ½ cup (100 grams) granulated sugar
  • 1 tablespoon (8 grams) cornstarch
  • ¼ teaspoon kosher salt
  • ½ cup (120 grams) fresh lemon juice (from 3 to 4 lemons)
  • 2 large eggs (100 grams)
  • 2 large egg yolks (37 grams)
  • 1 tablespoon (2 grams) fi nely grated lemon zest
  • ¼ cup (57 grams) cold unsalted butter, cubed
  1. Place a fi ne-mesh sieve over a medium bowl; set aside.
  2. In a medium heatproof bowl, whisk together sugar, cornstarch, and salt. Gradually add lemon juice, whisking until cornstarch is dissolved. Add eggs, egg yolks, and zest, whisking until well combined.
  3. Set bowl over a saucepan of simmering water, and cook, whisking constantly, until mixture begins to thicken, 3 to 4 minutes. Whisk vigorously until mixture has a pudding-like consistency, about 1 minute more.
  4. Press curd through prepared sieve into medium bowl. Whisk in butter, 1 to 2 cubes at a time, letting each cube melt before adding another. Cover with a piece of plastic wrap, pressing wrap directly onto surface of curd to prevent a skin from forming. Refrigerate until well chilled and set, at least 1 hour.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/blueberry-lemon-cheesecake-bar/