For the most vibrant, authentic citrus taste, use fresh lemon juice and zest.
To avoid curdling and guarantee a velvety texture, cook the curd over low heat.
To get rid of any lumps or zest, run the cooked curd through a fine mesh strainer.
Before putting the curd on top of the cheesecake, let it chill and thicken in the refrigerator.
To keep the ideal balance between sweetness and tanginess, adjust the amount of sugar.