Prep Time: 30 Minutes
Yields: 1 Cup Lemon Curd
Lemon Curd is a delicious spread for scones and tea cakes. Try this classic at your next afternoon tea.
½ cup lemon juice, fresh squeezed
½ cup sugar
6 tbsps unsalted butter, cut into ½-inch pieces
1 tbsp lemon zest, grated
3 large eggs, beaten
In the top of a double boiler over simmering water, cook all of the above ingredients whisking frequently until a custard forms and bubbles appear on the surface, approximately 12–15 minutes. Remove from heat and strain through a fine, mesh sieve into a ceramic bowl. Cover with clear wrap and chill.