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

Scottish Oat Scones

So at the end of 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.

And eat scones!

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.

Today’s scone recipe I found on pinterest, but originally comes from Lisa’s Kitchen

Ingredients:

  • 1.5 Cups of Flour
  • 2 Cups of Rolled or Steel Cut Oats
  • 1/4 Cup of Sugar
  • 4 Teaspoons of Baking Powder
  • 1/2 Teaspoon of salt
  • 1 Large Egg
  • 1/2 Cup of Unsalted Butter (1 stick), melted
  • 1/3 Cup of Milk

Directions:

  1. Preheat the oven to 425 degrees F and grease or line a baking sheet.
  2. In a large bowl combine flour, oats, sugar, baking powder, and salt.
  3. Make a well in the center of the dry ingredients.
  4. In small bowl, beat the egg until frothy.
  5. Now add butter and milk to egg, and whisk to combine.
  6. Pour into dry ingredients and mix together until you have a soft dough.
  7. Shape and pat the dough into two 6-7 inch circles.
  8. Cut into 6-8 pie shaped wedges and bake 10-15 mins, or until golden brown.
  9. Let cool for a few minutes.
  10. Serve with butter and/or jam.

This were very good, but the dough was a little dry which made it hard to stick together, ad after they baked they crumbled. I think if I was to make them again I would add a little more milk.

Otherwise these were delicious! I could see making them again and again and enjoy them.

Or scones!

For more scone recipes, go to Irish Blueberry Scones

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

For more tea parties, go to Meyer Lemon Poppyseed Cake

For more pinterest recipes, go to Iced Blackberry Infused Earl Grey Tea

Ginger Cardamom Meyer Lemon Crinkle Cookies

So the last week 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, 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.

What am I going to do with all these?

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.

And eat cookies!

This recipe comes from Pineapple & Coconut

Ingredients:

Cookies:

  • 2 Cups + 2 Tbsps of Flour
  • 1.5 Tsp of Ground Ginger
  • 1.5 Tsp of Cardamom
  • 2 Tsp of Baking Powder
  • 3/4 Tsp of Salt
  • 1 Cup of Sugar
  • 4 Tbsp of Meyer Lemon’s Zest
  • 10 Tbsp of Unsalted Butter, Room Temperature
  • 2 Large Eggs, Room Temperature
  • 1 Tsp Vanilla Extract
  • 2 Tbsp of Meyer Lemon’s Juice

Topping:

  • 1 Cup of Sugar
  • 1 Cup of Powdered Sugar (Confectioners Sugar)

Directions:

  1. In a medium bowl whisk together flour, cardamom, ginger, baking powder, and salt.
  2. In a separate bowl combine sugar and lemon zest. Rub the zest between your fingers until it is fully mixed in with the sugar.
  3. Cream butter and sugar-zest mixture together on medium speed until light and fluffy, about 3-4 mins.
  4. Add eggs in one at a tim, mixing well.
  5. Add in vanilla extract and lemon juice, and mix again.
  6. Add flour and mix slowly until combined, do not over mix.
  7. Chill dough 3-4 hours.
  8. Preheat the oven 350 degrees F.
  9. Place the sugar in one bowl and powdered sugar in the other.
  10. Take the chilled dough and roll into 1.5 Tbsp sized balls.
  11. Roll in sugar first, then roll in powdered sugar-making sure it is completely covered.
  12. Place dough on prepared sheets about two inches apart.
  13. Bake for 9-11 minutes or until edges are golden.

These cookies were delicious!

I could not stop eating them!

No, stop! Alright.

If you like lemon and cookies, you should defintely make these!

And proper quarantine masks.

For more cookie recipes, go to Crispy, Chewy, Matcha Green Tea Cookies

For more recipes, go to Meyer Lemon Poppyseed Cake

For more tea parties, go to Literary Tea Parties