Lemon Curd

Properly made, lemon curd and scones are “to die for”. This takes a bit of effort, but it is well worth it in the end.

• 4 lemons
• 1 ¾ cup sugar
• 1 ½ cup butter
• 4 eggs, beaten

Into a heatproof bowl, finely grate the zest of the lemons. Squeeze the lemons and pour the juice into the bowl. Cut butter into small pieces and add the other ingredients.

Set the bowl over a saucepan, one-quarter filled with simmering water and stir until the butter has melted and the sugar is dissolved. Strain the eggs into the lemon mixture.

Cook gently, stirring frequently, 10 to 15 minutes, until the mixture is thick and creamy. Pour into clean warm jars and seal while hot. Keep in the refrigerator.

Variations: For lime curd, use limes instead of lemons.

Adapted from: The Book of Afternoon Tea by Lesley Mackley

Sandwiches

• Classic Cucumber Sandwiches
• Smoked Salmon Pinwheels
• Avocado and Bacon Sandwiches

Savouries

• Savoury Shortcrust

Quick Breads

• Einstein's Lemon Yogurt Bread
• Classic Cream Scones
• Banana Macadamia Praline Scones
• Triple Chocolate Chunk Scones

Spreads

• Lemon Curd
• A Simply Spirited Spread
• Pistachio Honey Spread

Finishing Touches

• Irish Apple Cake
  

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