With lemon in season, I've been addicted with lemon curd since I made my first batch about a month ago. In fact, this batch is the third I've cooked consecutively!
Lemon cottage cheesecake
source : credited respectively below as I was combining 3 recipes
Crust ~ adapted from Joy of Baking
100 gm crumbs of vanilla cream biscuits
57gm unsalted butter, melted
* sugar was eliminated as vanilla cream from biscuits should give enough sweetness. You can add sugar if you will.Lemon curd ~ from Joy of BakingMakes 360 ml
3 large eggs
80 ml fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
150 grams granulated white sugar
56 grams unsalted butter , at room temperature
Cottage cheese filling adapted from Not quite Nigella
250gm local cottage cheese
24 gm vanilla infused caster sugar
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
For cottage cheese filling