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!
Lemon Curd is silky lemony goodness.
Smooth, tart and sweet at the same time, it goes so well with scones.
It can also be fairly pricey in the market, especially if it’s made with real, wholesome ingredients.
How to make Lemon Curd
Some recipes call for using whole eggs. I found an easy Lemon Curd recipe from Not Quite Nigella that uses just the yolks.
Lemon curd is very easy to make, and it only takes a few simple ingredients, the aforementioned egg yolks, some sugar, lemon juice and zest, and butter.
The process is simple. Whisk the yolks with sugar, melt in butter, add lemon juice & zest, then cook until thickened.
The whole thing takes less than 30 minutes.
Once the curd has cooled to room temperature, chill it. It'll thicken as it cools.
Uses for Lemon Curd
After it’s been cooled, lemon curd is quite adaptable. Served next to scones or toast, it’s a wonderful spread on its own.
You can use it to fill tart shells or mix it with unsweetened whipped cream for a quick lemon mousse.
Other citrus curd flavors
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.
Alongside the recipes for making cream scones and clotted cream, you now have the everything you need to go forth and have all the makings to have with a proper Cream Tea.
Remember, if life hands you lemons...make Lemon Curd!
Slainté! L’chaim! Cheers!
Want lemony goodness in your life? Try some of these citrus recipes!
Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.
I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!
Homemade Lemon Curd with egg yolks
- 5 large egg yolks, see Recipe Notes
- ¾ cup granulated sugar, plus extra to taste
- ½ cup unsalted butter, cut into cubes
- ¾ cup lemon juice, from 3 to 4 lemons, see Recipe Notes
- 1 Tablespoon lemon zest
- Using a microplane grater and a citrus juicer, zest and juice the lemons. You should have about ¾ to 1 cup of juice and about one tablespoon of zest.
- Whisk the egg yolks and sugar in a heavy bottomed saucepan. Set on low to medium heat. Add the butter and heat slowly until the butter melts.
- Once the butter has melted, add the lemon zest to the egg yolk mixture, then the lemon juice. Stir occasionally using a whisk or a spoon as it thickens, about 10 to 15 minutes.
- Remove pan from the heat, put the lid on it and let it thicken further from there. When cooled to room temperature, pour into a jar.
- Store in the refrigerator for up to 3 weeks. Enjoy!