Step 1

Grate enough zest from lemons to get 2 tablespoons.

Step 2

Squeeze lemons 'til you get the 1 cup you need.

Step 3

Separately in a microwave proof bowl, beat butter and sugar with an electric mixer 'til blended.

Step 4

Beat in eggs, 1 at a time, blending just until incorporated.

Step 5

Slowly add lemon juice, beating at low speed until blended.

Step 6

Stir in lemon zest.

Step 7

(At this point, it looks curdled.)

Step 8

Microwave at high for 5 minutes, stirring once every minute.

Step 9

Then microwave a little longer, stirring at 30 second intervals, just for 1-2 more minutes.

Step 10

Lemon curd will thicken, and coat the back of a spoon, and start to mound slightly.

Step 11

Cover warm curd with plastic wrap directly on it (to prevent a film from forming) and chill a minimum of four hours or 'til firm.

Step 12

Refrigerate in airtight container for up to 2 weeks.

Step 13

Slice 2 lemons into 1/8 " thick rounds, removing seeds.

Step 14

Stir together sugar, lemon juice and water in large skillet.

Step 15

Heat over medium heat 'til sugar dissolves completely.

Step 16

Carefully a lemon slices, and simmer gently for 14-16 minutes.

Step 17

Keep lemon slices in a single layer, turning every so often.

Step 18

When lemons are translucent and rinds are soft, remove from the heat.

Step 19

Using tongs, place candied lemon slices in a single layer on wax-paper or parchment lined baking sheet.

Step 20

Cool completely for about an hour.

Step 21

Cover and refrigerate for up to 2 hours and as long as two days.

Step 22

Reserve syrup for another use.

Step 23

Pulse first three ingredient in food processor until blended.

Step 24

Add butter and pulse until just crumbly.

Step 25

Separately, whisk together egg yolks and 1 tablespoon ice water in a small bowl.

Step 26

Add to flour butter mixture and process 'til dough forms a ball.

Step 27

Add up to 1 tablespoon more water, 1 teaspoon at a time if necessary to hold it together.

Step 28

Shape dough ball into a flat disk and wrap tightly in plastic.

Step 29

Chill for a minimum of four hours before rolling out.

Step 30

Roll dough into a 14 " circle on a lightly floured surface using a rolling pin.

Step 31

Fit dough into a lightly greased 9" dark springform pan.

Step 32

Press dough onto the bottom and up the sides of the pan.

Step 33

With a sharp knife or kitchen shears, trim away excess dough around the top edge.

Step 34

Preheat oven to 325 degrees.

Step 35

In medium mixing bowl, beat softened cream cheese at medium speed with an electric mixer until smooth.

Step 36

Gradually add granulated sugar, beating until just blended.

Step 37

Add eggs, one at a time and beat until just mixed in.

Step 38

Beat in vanilla.

Step 39

Pour 2/3 of cheesecake batter (about 4 cups) into prepared crust.

Step 40

Spoon 1 cup lemon curd over the cheesecake batter.

Step 41

Gently swirl with a butter knife.

Step 42

Spoon remaining cheesecake batter on top.

Step 43

Bake at 325 degrees for an hour to 1 hour and 10 minutes or just until center is set.

Step 44

(Cheesecake should just be turning golden.)

Step 45

Turn oven off.

Step 46

Let cheesecake stay in the oven, with the door closed, an additional 15 minutes.

Step 47

Remove cheesecake from oven.

Step 48

Carefully run a knife around the outer edge of the cheesecake to loosen it from the sides of the pan.

Step 49

(But don't remove the sides of pan. Yet.)

Step 50

Cool completely in the pan on a wire rack, about one hour.

Step 51

Cover tightly and chill 8-24 hours.

Step 52

Remove the sides of the pan and transfer cheesecake to a cake platter.

Step 53

Spoon remaining 1 cup lemon curd over cheesecake.

Step 54

Optional: Garnish with Candied Lemon Slices