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Lemon Curd on Scone

Sweet and Tangy Lemon Curd

An incredibly delicious...creamy, sweet and tart spread.
5 from 1 vote

Ingredients

  • 4 lemons
  • 1/2 cup butter 1 cube or stick
  • 2 cups granulated sugar
  • 4 eggs
  • 3 clean 8-ounce canning jars with lids

Instructions

  • Zesting the Lemon - Using a small grater, remove the thin outer zest (the yellow part) from the lemons. Be careful to avoid the pith (the white part under the zest) because it has a bitter taste to it.  Set aside. 
  • Juicing the Lemons - Next, cut each lemon in half.  Remove the seeds that are on top of each half. Squeeze the juice from each lemon into a bowl. Set aside.
  • For the Eggs - To a medium size bowl, add the eggs. If possible, remove the small white part by the yolk (this white rope-like strand is called the chalaza; the fresher an egg is, the more prominent the chalaza generally is).
  • Whisk the eggs and set aside for a moment.
  • Cooking the Lemon Curd - Fill a double boiler with water and bring it to a boil. To the top pan (of the double boiler) add butter.  
  • To the pan, add the lemon juice, lemon zest and sugar.  Whisk the ingredients together. 
  • Then, a little at a time, while continuously whisking, very slowly add the eggs.  Whisk the mixture each time after adding a little bit of the egg.
  • Constantly stir so that the mixture is smooth and the eggs don’t curdle. 
  • After all of the egg is poured in the mixture, continue stirring over the heat until the eggs are fully cooked. 
  • Continue to cook until the mixture thickens to the consistency of yogurt or sour cream.
  • Pour the lemon curd into clean jars and store them in the refrigerator.  It should last for 7 days in the refrigerator.
  • Serve on toast, scones, over ice cream, on cookies, in tarts, or as a pie filling.