It’s a gorgeous sunny Sunday morning here in the leafy London ‘burbs (and evidently the change to BST – British Summer Time – is putting me in an alliterative mood).  Today, the mister and I are packing up the Wondermutt and heading over to my MIL’s, so I thought that we should enjoy a nice spring-like afternoon tea rather than a heavy lunch.  A few different types of sandwiches and scones with raspberry jam, big dollops of fluffy clotted cream and zingy lemon curd … YUM!

Lemon curd is one of those English things that, once you try it, you wonder how you’ve ever done without it.  Think lemon meringue pie that’s spreadable.  Traditionally, you have it on scones with jam, but it’s also lovely with ginger snaps or graham crackers (that are marketed under the alias Digestive biscuits here in the UK). 

I put it in jars, but you can also put it in Tupperware and keep it for a few weeks in the fridge.

Lemon Curd

  • 1/2 cup sugar
  • juice and zest of 4 lemons
  • 3 1/2 oz butter, cut into cubes
  • 3 eggs plus a yolk, lightly beaten
  • pinch of salt

Put a heatproof bowl over a simmering pot of water and whisk the lemon juice and zest with the sugar and butter and whisk briskly until the sugar is dissolved and butter is completely melted.  Slowly add the egg mixture and continue whisking as the lemon curd thickens (this should only take about 5 minutes or so).  Pour into hot, sterile jars and seal.