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...silky lemony goodness
Lemon curd is silky smooth, tart and sweet at the same time, and goes so well with scones. It can also 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 happened to have egg yolks leftover, so that’s the method I chose. And boy, am I glad I did...it was wonderful!
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.
Use it in trifle or parfaits. Bake cheesecake with it, or use as a filling for cake. Fingerpaint with the kids…have fun with it!
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.
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 all the makings to have with your tea.
Remember, if life hands you lemons...make Lemon Curd!
Slainté! L’chaim! Cheers!
Tammy
Try this recipe using lemon curd
Homemade Lemon Curd
Special Equipment
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
Procedure
- Using a microplane grater and a citrus juicer, zest and juice the lemons. You should have about one 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.
- 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, pour into a jar.
- Store in refrigerator for up to 3 weeks. Enjoy!
Sounds delicious!