This makes a little bit more than you need to top an 8 inch cheesecake, but is the correct amount for a 9 or 10 inch one.
- 2 lemons, zest and juice
- 100g (½ cup) caster sugar
- 50g (3 ½ tablespoons) butter
- 2 eggs, beaten
Put the lemon zest, juice, sugar, and butter in a small saucepan to simmer. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten egg. Keep whisking constantly until the mixture has thickened and the first bubbles burst on the surface.
Pour the cooked curd through a sieve into a clean jug to remove the zest, then pour into sterilized jars. Keeps in the fridge for up to 2 weeks.