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Step 6 – Now that your egg mixture is warmed up a bit, you can safely add the tempered egg mixture back into the hot lemon mixture while whisking continuously. This is what we call tempering, meaning we are slowly heating up the cold egg yolk mixture with a hot mixture so that it begins to thicken but we don’t accidentally cook the eggs too much by putting them on direct heat.

Step 5 – When it has reached a simmer, scoop about 1/2 cup of the hot lemon juice mixture and slowly add it into the egg yolk mixture while whisking continuously. Step 4 – Stir constantly and bring to a simmer over medium heat. Step 4 – Add your lemon juice, granulated sugar, and lemon zest to a saucepan and whisk together to combine. (You will be adding more to this later, so make sure it’s a large enough bowl.) Step 3 – Place your egg yolks, cornstarch, and salt in a large bowl. Use a small colander or a lemon juicer to keep out any seeds. Step 2 – Then slice your lemons in half and juice them into a measuring cup. Pro-tip – Roll your lemons before slicing to release the juices better. That part is super bitter and will make your curd taste weird. Make sure you avoid the pith (white part) of the lemon. Step 1 – Zest the lemons with a microplane and place them into a bowl to use later. If you do like sweeter lemon curd, you can add one or two more ounces of sugar and adjust the sweetness to your taste. I’m not a big fan of super sweet lemon curd. In fact, I think lemon curd might have been invented specifically to use up those leftover egg yolks. You might be intimidated by the idea of making your own lemon curd from scratch but I promise it’s super easy! If you’re like me, you end up with leftover egg yolks pretty often from making a white cake or macarons. Don’t need lemon curd right now? No worries! You can make your curd and freeze it until you need it! This thick lemon curd uses a combination of heat and cornstarch so it’s perfect for filling for cakes, tarts, and donuts. (The whipped cream tends to slide off the lemon curd.) Store the leftovers, cut, and covered in the refrigerator up to 7 days.This is the lemon curd recipe for you if you LOVE lots of true lemon flavor and don’t like your curd too sweet (like me). Then cut and serve the dessert immediately. Dollop the whipped cream over the lemon curd and spread it evenly and smooth. Dollop the lemon curd over the cream cheese and spread it evenly.

To Assemble: Spread the cream cheese layer over the cooled shortbread crust.To make the Whipped Cream: In the bowl of a stand mixer with the whisk attachment, whip the heavy cream with the powdered sugar and vanilla until stiff peaks form.

Add the powdered sugar and lemon juice all at once.