Lemon Curd: An English Delicacy
My sister, Kate, introduced me to this during my High Tea Phase. In my early twenties, I became drawn not to the bar scene, but the old-fashioned ladies tea scene. Blame Jane Austin. I hosted tea parties for my friends and delighted in cucumber sandwiches and scones. My sister and I lived a few states apart, but when we saw each other, we went for tea at grand hotels. Kate has a knack for always finding the best stationary shops, breakfast joints and cute, girly stores. One year she bought a tiny jar of lemon curd for my annual Christmas tea party and it was love at first bite.
6 egg yolks
1 c sugar
zest of 2 lemons
juice of 4 lemons
pinch of sea salt
1 stick of butter, cut into tiny bits
1. Fill a medium sized saucepan with about an inch of water and bring to a boil. Place a glass bowl over it and egg the yolks, sugar, salt, juice and zest. Stir and cook until mixture thickens and coats the back of a spoon. This will take about 10-15 minutes. It’s important to keep stirring.
2. Remove from heat and put it through a strainer. You will need to use your rubber spatula to help it along. Allow it to cool slightly.
3. Bit by bit whisk in the cold butter. It will become nice and fluffy. Put in sterilized jars* and refrigerate. Good for a week. You can also freeze it for a month, just place plastic wrap directly on the curd and leave space for a slight expansion.
Scones are the classic choice, but any baked good will appreciate a dollop. Blueberry muffins, pound cake, and pumpkin bread go particulary well. You can also pipe it into mini phyllo cups and sprinkle berries on top for a last minute dessert. Enjoy!