Lemon recipes are some of the most delicious treats you can make, and this lemon curd recipe is no exception. It’s super creamy and tart at the same time, and can be spooned onto toast, dolloped atop a crumble or even stirred into natural yoghurt. It makes for a show stopping dessert, and is absolutely delicious.
Homemade Lemon Curd Recipe
To make this lemon curd recipe, you will need the following ingredients:
- 3 large eggs
- 3 large egg yolks
- 150g caster sugar
- 150ml freshly squeezed lemon juice (around 4-5 lemons)
- 125g unsalted butter
Let’s get started! Begin by whisking the eggs, yolks and sugar together until the mixture is pale and the sugar has dissolved. Now pour in the freshly squeezed lemon juice, stirring as you do. Place the bowl over a pot of simmering water (forming a bain marie) and whisk continuously for around 10 minutes, until the mixture thickens. Make sure you are stirring all of the time to avoid the egg from curdling.
Once thickened, remove from the heat and stir in the butter until melted. Now pass the mixture through a sieve and into a glass bowl. Cover the lemon curd with clingfilm, ensuring the clingfilm is touching the surface of the curd to avoid a skin forming. Place the bowl in the fridge until cooled and set. Now the lemon curd can be spooned into jars or small pots to enjoy.
Lemon Meringue Cheesecake | Easy Homemade Cheesecake Recipe
To make this delicious lemon meringue cheesecake, you’ll need the ingredients for the base, filling and topping:
- For the base:
- 50g butter
- 130g digestive biscuits, crushed
- For the filling:
- 500g full-fat cream cheese
- 2 eggs
- 200g caster sugar
- Grated zest and juice of 1 lemon
- For the meringue topping:
- 3 egg whites
- 150g caster sugar
To get started with the base, preheat your oven to 180°C/ 350°F/Gas Mark 4 and line a greaseproof lined 25cm springform pan with butter. Melt the butter in a pan over a low heat and add in the crushed digestives. Stir the mixture together until it resembles wet sand. Tip into the pan and flatten to form the base of the cheesecake. Place in the preheated oven for 8 minutes and allow to cool completely.
For the filling, place the cream cheese in a bowl and whisk until smooth. Add in the eggs and whisk until combined, then stir in the sugar. Lastly, stir in the lemon zest and juice until fully incorporated. Pour the cream cheese mixture on top of the biscuit base and spread out in an even layer. Place the pan back in the oven and bake for 25 minutes or until golden and slightly puffed. Allow to cool.
For the meringue topping, place the egg whites in a bowl and whisk on a high speed until light and fluffy. Gradually add the caster sugar, one spoonful at a time, until the mixture forms stiff peaks. Spoon the meringue on top of the cheesecake, spreading out to the edges. Make sure to make a few peaks with the back of a spoon or palette knife – this will ensure they go nice and golden brown in the oven! Place the cheesecake back in the preheated oven and bake for a further 20 minutes, or until the meringue is golden. Allow to cool before removing from the pan, then enjoy!
Using kitchen utensils you trust really helps with creating the perfect cheesecake. I love using this stand mixer from Amazon. It helps me make cakes and desserts easier by doing all the hard mixing work for me!
Lemon cheesecakes are one of my favourite desserts to make and this lemon meringue cheesecake is such a crowd pleaser! I love how the cream cheese provides a creamy consistency and the meringue topping gives the cheesecake an amazing crunch. I hope you enjoy this recipe as much as I do.
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Healthy Homemade Lemon Curd | Yummy Food Recipes
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Homemade Lemon Curd Recipe
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Lemon Curd Recipe How To Make Lemon Curd With Fresh Lemons
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