English Lemon Curd | Tea Recipes


Meredith Sweetpea asks: What is a scone without lemon curd? Here is a recipe from The Savoy in London, England that you can make make and enjoy with your scones.

  • 3 ounces (6 TBSP) unsalted butter, softened to room temperature
  • 1 cup superfine sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2/3 cup fresh lemon juice
  • 1 tsp grated lemon zest
  1. In a large bowl, beat the butter and sugar with an electric mixer about 2 minutes. Slowly add the eggs and yolks. Beat for 1 minute. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
  2. In a medium, heavy saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon and will read 170 degrees on a thermometer. Don’t let the mixture boil.
  3. Remove the curd from heat; stir in the zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming, and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
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