Although citrus is typically a winter fruit, spring is the season for a bright and sunny lemon curd. It’s perfect on crumpets, crepes, in tartlet shells or between white cake layers – it’s delicious on a spoon, straight from the jar, but may be best slathered on a scone and topped with a dollop of clotted cream. Lemon curd is a must at any tea party – fortunately, it’s a snap to make. This recipe makes enough for a jar for yourself and another to give away -small vintage jars filled with lemon curd also make a fantastic hostess gift, if you’re looking for something beyond wine to bring to a party.
If you like your curd perfectly smooth, strain it through a fine sieve after stirring in the butter, while it’s still warm. Otherwise it will have fine bits of lemon zest in it.
6 large egg yolks
1 cup sugar
1/2 cup freshly squeezed lemon juice
finely grated zest of one or two lemons
1/2 cup butter, cut into pieces
In a medium saucepan, whisk together the egg yolks, sugar, lemon juice and zest. Set over medium heat and cook, stirring often (if not constantly) with a whisk, until the mixture comes to a boil and thickens.
Remove from the heat and stir in the butter. Set aside to cool.
Makes about 2 cups.
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