What do you like to eat with scones? How about homemade Lemon Curd? It’s super easy to make and so much better than store bought!

Silky Lemony Goodness

Lemon curd is silky smooth, tart and sweet at the same time, and goes so well with scones. It can be fairly pricey in the market, especially if it’s made with real, wholesome ingredients. Luckily, homemade lemon curd is incredibly easy to make, using just 4 ingredients: egg yolks, sugar, butter, and lemons. Some recipes call for using whole eggs, but I found a recipe from Not Quite Nigella that just used the yolks…it turned out the beautifully lemon yellow color found in commercially produced curd. I also happened to have egg yolks leftover, so that’s the method I chose. And boy, am I glad I did…it was wonderful!

It’s adaptable

After it’s been cooled, lemon curd is quite adaptable. Served next to scones or toast, it’s a wonderful spread on its own. But you can use it to fill tart shells or mix it with unsweetened whipped cream for a quick lemon mousse. Use it in trifle or parfaits. Fingerpaint with the kids…have fun with it!

You can use this same homemade lemon curd method using different citrus…limes (regular or key lime), Meyer lemons, oranges, grapefruits, etc. Each will give you another flavor to play with. I’ve given you the recipe for making scones and clotted cream, so now you have the knowledge you need to go forth and have something to serve with your tea. Remember, if life gives you lemons…make Lemon Curd!

Slainté! L’chaim! Cheers!

Tammy

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Homemade Lemon Curd

Homemade clotted cream, served alongside scones and jam, really elevates a traditional High Tea to “Cream Tea” status and is easy to make!

Adapted from Not Quite Nigella

Prep Time5 mins

Cook Time25 mins

Cooling Time1 hr

Total Time1 hr 30 mins

Course: DIY Ingredients

Cuisine: British

Keyword: Egg Yolks, High Tea, Lemon Curd, Not Quite Nigella, Scones

Servings: 24 2 tsp

Calories: 56kcal

Author: Tammy Spencer, Scotch & Scones

Special Equipment

• fine mesh grater
• citrus juicer

Ingredients

• 5 large egg yolks
• 3/4 cup granulated sugar (5-1/4 oz, 150g), plus extra to taste
• 1/2 cup butter (4 oz, 113g), cut into cubes
• 3 lemons, zested and juiced (you should have about 1 cup of juice)

Procedure

• Whisk the egg yolks and sugar in a heavy bottomed saucepan. Set on low to medium heat (I set it on 4 out of 10 where 10 is the hottest temperature). Add the butter and heat slowly until the butter melts.
• Add the lemon zest to the egg yolk mixture. Once the butter has melted, add the lemon juice. Stir (using a whisk or a spoon) as it thickens, about 15 minutes.
• Remove pan from the heat, put the lid on it and let it thicken further from there. When cool, placed in a clean, sterilized jars.
• Store in refrigerator for up to 3 weeks

Recipe Notes

When you separate the egg yolk, try and remove as much of the white as possible (a little won't hurt, though).

Nutrition Facts

Homemade Lemon Curd

Amount Per Serving

Calories 56

* Percent daily values are based on a 2,000 cal per day diet.

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