Summer has definitely started here – temperatures go to 38 degrees Celsius (100 degrees F), and we are in need of any kind of refreshment, so few days ago I picked a huge load of lemons to make lemonade, raspberry lemonade and other refreshing lemon drinks with lot of ice we love to sip during high heat.
Since I had a little box of blueberries in my fridge I made these delicious scones for breakfast Blueberry Lime Scones, and since they go very well with lemon curd, so why not to make a one.
One word…YUMMY!
I was cooking the curd in stainless steel bowl placed over a saucepan of simmering water. This method helps prevent eggs from curdling which gives the curd those awful little pieces of cooked eggs.
Lemon Curd
Prep time
Cook time
Total time
We can thank the English for this bright yellow curd with its tart, vibrant flavor, as well as for the wonderful notion of spreading it on scones hot out of the oven.
Ingredients
- 4 lemons, zest and juice
- 200 g (1 cup, 7 oz) granulated sugar
- 100 g (1/2 cup, 3.5 oz) butter, cut into cubes
- 3 eggs
- 1 egg yolk
Instructions
- In a large bowl, beat the eggs, egg yolk and sugar with an electric mixer, until fluffy. Slowly add butter and beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
- Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
- Remove the curd from the heat; stir in the lemon 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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