Lemon Curd
- 5 egg yolks
- 1 cup sugar
- 4 lemons, zested and juiced
- 1 stick butter, cubed
In a double boiler, whisk egg yolks and sugar. Add juice and zest. Whisk until thickened.
Remove from heat and add butter, one piece at a time, whisking until each piece is melted.
Cover with plastic wrap, making sure wrap is touching surface of curd.
Crust
- 1 cup flour
- 1 stick butter, softened
- 1/4 cup sugar
- 1 tsp lemon zest
- 1 egg yolk
Preheat oven to 425 degrees.
Mix all ingredients together and press into bottom and one inch up greased sides of a springform pan.
Bake 8 min, or until just golden.
Filling
- 4 8-oz. packages cream cheese
- 1 1/4 cup sugar
- 4 eggs
- zest and juice of one lemon
Turn oven temperature down to 350 degrees.
Mix cream cheese and sugar until smooth, about 3 min. Add eggs one at a time, scraping sides of bowl after each egg. Add lemon juice and zest.
Bake 45-55 minutes. Let sit in open oven, turned off, for about one hour.
Cover and refrigerate overnight. Top with lemon curd when ready to serve.
