This past Saturday, I spent a lovely afternoon with my friends having a High Tea at home. The most celebrated recipe was the lemon curd served with fresh baked scones and clotted cream. I want to share the goodness, so here is the recipe…
150 g or 3/4 cups butter
125 g or 1/2 cup white castor sugar (this sugar is grounded finely and kind of sticks together, not to be confused with powdered sugar)
1. Squeeze the lemon juice and add it to a saucepan. Add the butter and let it melt on low temperature.
2. Mix the eggs with the sugar in a bowl. Add the lemon juice-butter mix to the egg mix. Whisk everything until well combined and return to the saucepan. Keep stirring until it boils then turn the temperature low and keep stirring. It will have the consistency of pudding when it is ready.
3. Keep the lemon curd in a clean glass bowl and cover. You can keep it in the fridge for about a week.