Lemon Curd
- 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
- Place a fi ne-mesh sieve over a medium bowl; set aside.
- 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.
- 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.
- 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://bakefromscratch.com/blueberry-lemon-cheesecake-bar/
3.5.3251