Friday, February 3, 2017

Lemon Curd - A burst of sunshine!

Lemon Curd


  • 2 Meyer Lemons
  • 2 eggs
  • 3 egg yolks
  • 5 tablespoons sugar
  • 2 tablespoons milk
  • 1/4 teaspoon cornstarch
  • 6 tablespoons unsalted butter
  • dash of sea salt
Takes , serves quite a few scones.


  1. Finely zest peel from the lemons and then juice them and put in a bowl.
  2. In a heavy saucepan beat eggs and extra yolks with the sugar.
  3. Mix the cornstarch into the milk and then add to pan.
  4. Stir in the lemon juice and zest and cook over medium low heat for a few min.
  5. Cut the butter into pieces and slowly add them one at a time to the pan, stirring constantly until it thickens a bit.
  6. Remove from heat and let sit 10 min then whisk until smooth.
  7. Will keep in the fridge for a few weeks. Serve on top of plain yogurt with scones.
Assorted scones freshly baked from my freezer!


  1. I made this many times at the Inn. Tastes wonderful and sure to get many compliments. I made it in my Mother's double boiler and kept the temp below 145 F. I made big batches and held t over in the fridge. To keep the top from forming a film, I would put saran wrap directly on the surface and store it in the fridge.

    1. Yes, I love this! Hilariously I made some a couple weeks ago that I couldn't get to set! I think I put in too much juice... I was scrambling to get it to firm up, even tried doing it like homemade mayo - but to no avail! Oh well, not everything is perfect in my kitchen...