Lemon Curd is so versatile, you can spread it on your toast, sandwich a cake or create a dessert. I am quite fond of this little number and there is always a little stand by jar in my fridge. Yes you can buy a pretty good one in a supermarket but why would you, it takes no time to make, you know exactly what goes into it, no nasty stabilisers, colours & E-numbers and you are in charge of how sweet or how sour you want it to be. I always thought if you are a beginner or a nervous baker, making a simple Victoria sponge and sandwiching it with home made lemon curd will change your life forever, absolute heaven!
I made this Lemon Curd cheesecake recently. I am always looking for a lighter version of my favourite desserts. I adore cakes and desserts but the lady’s waistline must be taken into consideration sometimes, so still indulge but on a lighter side. So we swap cream in favour of equally creamy but less calorific Greek Yoghurt. Tastes lighter, fresher and has more zing to it.
- 175g caster sugar
- grated zest and juice of 2 lemons
- 4 eggs
- 125g unsalted butter
Place the eggs, the caster sugar and juice plus zest into a glass or metal heat proof bowl. Whisk well until all incorporated. Place a pan filled 1/4 with water on a stove and bring it to boil, reduce thereafter to a gentle simmer. Dice the butter and add to the rest of the ingredients. Place the bowl over the simmering water and stir continuously with rubber spatula or a whisk until thickens. It will take a few minutes, don’t be impatient. You do not have to stir it too much at the beginning, when the curd is slowly warming up and butter is melting, but do so later when in the process of thickening to prevent scrambling. To put it in three words: gently does it! When thickened, pour it into prepared sterilised jar an let it cool. Store it in the fridge for up to four weeks.
Lemon Curd Cheesecake.
Biscuit base (about 20 cm diameter cake tin):
- 150g digestive biscuits
- 50g unsalted butter
Crush the biscuits with a rolling pin or in a mixer to fine crumb. Melt the butter and mix it well with the biscuits. Line the 20 cm round cake tin with baking parchment or triple layer of cling film whichever more convenient. Press the biscuit base into the tin (20 cm non stick with removable base) and place it in the fridge to set.
For the filling :
- 250g Mascarpone cheese
- 250g Greek yoghurt
- 100g caster sugar
- 100g lemon curd
- zest of 1 lemon
To make the filling, place Mascarpone, sugar, zest and Greek Yoghurt in a bowl and whisk it slowly until creamy and at the soft peaks stage (softly holding the shape). Fold in the lemon curd with a spatula and spoon the cheesecake into the tin. Level with the spoon and leave in the fridge for at least hour to set. I topped mine with more of delicious lemon curd (about 4 tablespoons) for an extra lemony flavour.