Lemon Curd

Lemon Curd is a custard type spread that most commonly accompanies scones with Devonshire cream. It is very tart but a wonderful addition to any brunch biscuit. This recipe is delicious and although it requires some time, it is not difficult.



3 eggs
1/3 c fresh squeezed lemon juice
1 T lemon zest
3/4 c sugar
4 T unsalted butter, at room temperature

In a stainless steel bowl over a saucepan of simmering water, whisk together eggs, sugar, and lemon juice until blended. Cook, stirring constantly until mixture becomes thick (like hollandaise sauce), approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Add butter and whisk until melted. Stir in lemon zest and let cool, lemon curd will thicken as it cools. Store tightly covered in the refrigerator for up to a week. Yield 1 c lemon curd.

Chef's Note: Room temperature lemons provide more juice. Roll lemon gently on counter, pressing slightly, to release as much juice as possible. Slice and juice as needed.