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Lemon Curd

July 29, 2010

Photo by Pat

Lemon Curd is a pain to make. “If it wasn’t so good, I’d quit trying!” was a phrase I often used when the desire to make Angel Scones pushed me into the kitchen. There are other toppings but I’m a lemon freak! The creamy warm scone flavor against that sweet tart lemon taste is heavenly.

Tea parties and scones became really popular in the catering business many years ago so making lemon curd was almost a weekly task. Somewhere along the way my friend Linda and I began adding a bit of cornstarch to our recipe and it started coming out perfect every time. We were thrilled. Linda went on to produce and market the Lemon Curd in several tea rooms in Lincoln.

Although having “Tea” is still around, it’s not the rage it used to be. But between friends, what better way to enjoy a warm summer day than with some beautiful angel scones, lemon curd and iced glasses of fresh lemonade in the garden.

Note: Recipes for Angel Scones, Lavender Jelly and Ginger Limeade are coming at a later date.

Lemon Curd

Photo by Pat

Makes 10 oz.

¾ cup sugar

½ cup lemon juice, fresh squeezed

1 tsp cornstarch, heaping!

2 eggs, beaten

2 T butter

½ tsp grated lemon zest

Combine the first 3 ingredients in a saucepan.  Bring to a boil.  Whisk a little bit of the hot mixture into the eggs to temper them.  I usually do this several times before whisking them into the hot mixture.

Place pan over a boiling water (double boiler method) and cook while stirring 2 minutes.  Do not boil.  Remove from the heat and stir in the butter and lemon zest.  Pour into hot and sterilized 12 oz. canning jar and add the lid and ring to seal.  Place in the refrigerator.

My notes say: 6 times this recipe will fill 400 tart shells!   Just in case you were wondering. ;o)

3 Comments leave one →
  1. Chelle Parmele permalink*
    July 29, 2010 11:09 pm

    Oh, I remember lavender jelly! Nom nom nom.

    • July 29, 2010 11:27 pm

      Chelle, dear! The lavender is in bloom in the garden. I see jelly in your future!

      • Chelle Parmele permalink*
        July 29, 2010 11:46 pm

        Best News Ever.

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