The Sunshine-in-a-Jar Lemon Curd

Whip up a batch of bright, zesty, and tangy homemade lemon curd. This sunshine-yellow topping is velvety smooth and provides the perfect, refreshing contrast to a rich cheesecake.

My goodness, this is a real humdinger. If you find a rich dessert needs a little "zip," this is your secret weapon. It’s pure, bright sunshine. This recipe uses whole eggs and extra yolks, which is the secret to a curd that's rich and creamy, not "eggy."

What You'll Need:

• 1/2 cup Fresh Lemon Juice (that's about 2-3 lemons)

• 1 tablespoon Lemon Zest

• 3/4 cup Granulated Sugar

• 3 large Egg Yolks

• 1 large Whole Egg

• 4 tablespoons Unsalted Butter (cold and cut into small pieces)

• A tiny pinch of Salt

How to Make the Magic:

1. Beat the Eggs: In a medium, heatproof bowl, whisk together the egg yolks, the whole egg, and the sugar until the mixture is pale yellow and smooth.

2. Add the Zest & Juice: Whisk in the lemon juice, lemon zest, and the pinch of salt until it's all combined.

3. Create a Double Boiler: Set your heatproof bowl over a saucepan filled with about an inch of simmering (not boiling) water. Make sure the bottom of the bowl does not touch the water.

4. Cook and Whisk: Whisk the mixture constantly to keep the eggs from scrambling. It needs your full attention! Keep whisking for about 8-12 minutes. You'll know it's ready when the curd has thickened and can coat the back of a spoon.

5. Melt the Butter: Remove the bowl from the heat. Add your cold butter pieces, one at a time, whisking until each one is fully melted and incorporated before adding the next. This makes the curd extra velvety.

6. Chill to Set: You can strain the curd through a fine-mesh sieve if you want it to be perfectly smooth, but I think the zest is lovely. Pour it into a jar and press a piece of plastic wrap directly onto the surface to prevent a "skin" from forming. Chill it in the refrigerator for at least 2 hours to fully set.