Lemon Curd
This easy homemade lemon curd needs only four ingredients and has all the tangy, sweet, bright and delicious flavor you could ever ask for! It's perfect in cakes, cupcakes, on scones, toast, mixed into whipped cream, and straight from the spoon!
Recipe:
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Lemon Curd Cheesecake
This is one of my favorite cheesecakes. So rich, creamy, and lemony.
I added lemon curd to the cheesecake batter and also to the topping of the cheesecake.
I use a 7 springform pan for 1/2 of the cheesecake batter and topping recipe below. I use a full recipe for the crust.
If using a 10 to 12 springform pan use the full recipe below.
Ingredient for the crust:
1+1/2 cups graham cracker crumbs
2-4 tbsp melted butter
2 tbsp sugar
Ingredients for cheesecake:
4 (8 oz.) bricks of cream cheese, room temperature
1 to 1+1/4 cups sugar (more or less as desired sweetness)
1/2 cup lemon curd
1-2 tbsp Fresh lemon juice
1 tsp vanilla extract, optional
4 large eggs, room temperature
2 tbsp cornstarch or all-purpose flour
1 cup sour cream, room temperature
2 tbsp melted butter, optional
Ingredients for Topping:
1 cup lemon curd
2 tsp flour
1-2 tbsp Fresh lemon juice
Method:
1. Mix the crust ingredients together until moistened. Press down the crust mixture onto the bottom of the pan evenly using the bottom of a measuring cup or a glass. The crust can be pressed down against the side of the pan if using a smaller size pan. Bake at 350 deg. for 8-10 minutes, set aside to cool.
2. In an electric mixer bowl with a flat paddle attachment (or using a hand mixer), beat cream cheese and sugar until smooth on medium speed, then add cornstarch, lemon curd, melted butter, lemon juice, and vanilla, if using, until combined. Scrape the bowl from time to time.
3. On low speed, add eggs and mix until just combined. Do not over-mix since it may cause the cheesecake to crack on the surface when baking.
4. Add sour cream, and mix gently at low speed just until incorporated.
5. Mix lemon curd, flour, and lemon juice together until well combined for topping and set aside in the fridge until needed.
6. Bake with water bath method:
- Pour cheesecake batter into the prepared crust. Wrap the bottom of the pan with foil and place it inside of another larger shallow pan for a water bath baking method.
- Pour boiling water into the outer pan up to one-half of the inner pan. Cover the top of the pan loosely with foil.
- Bake 325 deg. for 50-60 minutes, then turn off the oven and leave the cheesecake in the oven for another 1 hour with the oven door ajar.
Note: If using a 7 springform pan, bake for 45-50 minutes.
- Add the topping and continue to bake for another 15-18 minutes.
- Let the cheesecake cool down to room temperature and chill in the fridge for 6 hours before serving.
7. Bake without a water bath:
- Bake 325 deg. for 45-50 minutes, then remove the cheesecake from the oven but do not turn off the oven.
- Add the topping and continue to bake for 15-18 minutes.
- Turn off the oven, let the door ajar, and leave the cake to bake with residual heat for 45-60 minutes.
- Remove the cheesecake from the oven and refrigerate for at least 4-6 hours before serving.
Mini Lemon Curd Cheesecakes!
PP) Contains product placement. While I love a traditional cheesecake, there is something special about serving up individual portions to your guests. This version is rich and creamy, balanced with a delicious tart hit from homemade lemon curd. Well worth a try! Check out the recipe:
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EASY Lemon Curd Recipe - The BEST Recipe!! 'Back to Cake Basics' Episode
GET THE RECIPE:
Learn how to make lemon curd with my easy, 5-ingredient! This creamy and zesty lemon filling is great as a cake filling, tart filling or for cupcakes, cookies, cheesecakes, and macarons!
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