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How to make a lemon cheesecake
Prepare the lemon curd.
Using a heavy 2 quart saucepan, stir the lemon zest, juice, sugar and eggs with a whisk.
Cook the butter over heat that's moderately low.
Frequently whisk it, until the lemon curd is thick enough for marks to appear and the first bubbles come up on the surface (an estimate of about 6 min. ) Pour the curd through a fine-mesh sieve into a wide shallow dish.