Last Updated on April 3, 2022 by Chef Mireille
Classic Lemon Curd
Learn how easy it is to make Classic Lemon Curd at home to complete your scone breakfast or brunch!
However, it’s really all about the scones. The sandwiches and desserts are generally served in bite size portions. The scones, on the other hand are average sized and served with clotted cream, lemon curd and marmalade. Traditionally, a very bitter orange marmalade is served, although sometimes fruit preserves are served for those who don’t like the bitter marmalade, as it is definitely an acquired taste, in my opinion.
I became quite knowledgeable in British Tea Service when I worked at a tea house here in NYC several years ago.
One of the best things about the scones course is the lemon curd. Bright and refreshing with its golden, luxurious texture – it just makes the world seem right!
Nowadays, you will see all kind of varietal curds being made. Check out my Apricot Lavender Curd. However, there is something nostalgic and comforting sometimes with sticking to classic flavors. These classic recipes have stood the test of time, so something in them must be working right!
OK so dragonfruit jam is probably not the most popular flavor in the UK, but I just came back from Mexico where it is very popular. I couldn’t resist coming back home with a jar and it went great with my Strawberry Cream Scones!
Even if you don’t have scones at the ready, Classic Lemon Curd goes great on toast or even a little drizzled on top of ice cream is delicious!
Or for a quick dessert, fill them in some mini tart shells and just add some fresh berries on top. How’s that for a quick and easy dessert!
Classic Lemon Curd
- Zest 3 of the lemons and juice all of the lemons. You should have about ¾ cup of lemon juice.
- In a bowl, whisk together the lemon juice, grated zest, sugar, salt and the eggs until well beaten.
- In a saucepan, melt the butter.
- Add the lemon juice combination.
- Cook on medium low heat and simmer for 10 minutes, stirring frequently, until thickened.
- Transfer to a glass jar and leave to cool.
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