Follow recipe for a 10 inch cheesecake.
Spoon 3/4 of the curd onto the top of the cheesecake and swirl in gently prior to baking.
Combine over medium heat, stirring with whisk:
3/4 cup sugar
1 T. grated lemon rind
2 large eggs
Cook until sugar dissolves and mixture is light in color, approx. 3 minutes
2/3 cup fresh lemon juice (juice from about 3 fresh lemons)
2 T. butter
Cook about 5 min. until back of spoon coats with mixture.
Cover and chill.
Store in refrigerator for a week.