Lemon Curd


So last month my book club met and discussed the book The Secret Adversary by Agatha Christie. Typically we just have light snacks, but as I didn’t have to work due to the quarantine, I decided I would do a little tea party.

In the book our book club had been reading, The Secret Adversary, the two main characters go to tea a few times at Lyons Tea Cafe. I originally wanted to try to make something like the tea shop would have, but then my coworker gave me a whole box of Meyer’s Lemons.

I need to find some recipes.

So instead we had egg salad sandwiches, ham and cheese sandwiches, french fries (pommes pont neuf), Scottish Oat scones, lemon curd, lemon crinkle cookies, and meyer lemon poppyseed cake. Instead of putting all the recipes in one post and making it too long, I decided to break it up and share each recipe separately so that if interested, you can make your own and eat it with a cup of tea and some Jane Austen.

This recipe comes from Epicurious.com and I picked it for my first attempt at lemon curd as it used the whole eggs not just the egg yolks.

Ingredients:

  • 1/2 Cup of Meyer’s Lemon Juice
  • 2 Teaspoons of Finely Grated Fresh Lemon Zest
  • 1/2 Cup of Sugar
  • 3 Large Eggs
  • 3/4 Stick (6 Tablespoons) of Butter

Directions:

  1. Whisk together juice, zest, sugar, and eggs in a 2 quart heavy saucepan.
  2. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 mins.
  3. Transfer lemon curd to bowl and cover with plastic.
  4. Chill until cold, about 1 hour.

This came out horribly!

Everything looked fine, but when I took it out of the fridge an hour later-it had separated into two parts. I poured it into a jar and tried to mix it up, but then it came out very liquidy-and when you spooned a bit on the scones it just soaked into them instead of garnishing them.

I will never make this recipe again.

For more lemon recipes, go to Ginger Cardamom Meyer Lemon Crinkle Cookies

For more recipes, go to Scottish Oat Scones

For more tea parties, go to Meyer Lemon Poppyseed Cake

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