I have a long standing relationship with lemon curd. Many a time I have attempted to make a beautiful, bright yellow, tart and sweet double boiler full of lemon curd; many a time I have ended up with a cloudy bowl of scrambled eggs soaked in lemon juice. For a while, I gave up on lemon curd, figured that my grandmother was right, that I should simply stick to Shirff’s, but how can I be a grown up, how can I be a wife, how can I even think about someday having babies when I can’t make lemon curd?
I put that fear to rest today, when I made the most wonderful lemon curd that ever there was. The secret is yolks. Lots and lots of yolks. No whites! NO egg whites! There are plenty of recipes that call for whole eggs and a heavy sauce pot, and they can keep walking because those batches I ruined, they had whites; they had whites and they were in ‘heavy sauce pots.’ Fail.
I stirred this lovely curd into what should have been the world’s most perfect cheesecake. The Perfect Cheesecake. I wanted to eat it with a spoon, or over ice cream of something, but I didn’t, I put it in cheesecake. While what came out of the oven was a delicious and pretty cheesecake, The Perfect Cheesecake, it was not. It was slightly cracked and slightly lumpy, but not to worry, I will keep fattening people up until I make The Perfect Cheesecake.