This week I taught a couple cooking classes on Afternoon Tea - that delightfully civilized and genteel affair resplendent with crust-trimmed finger sandwiches, scones with jam or lemon curd and Devonshire cream, and one or two-bite sweets and dainties. I'll write more in another post about making pinwheel and herb-crusted triangle egg salad sandwiches for just this type of occasion. (Sounds complicated? Not a chance!) Today I'm posting a recipe for lemon curd - a smooth, lemony spread perfect for slathering on warm scones. You can also enjoy it on toast or as a filling for tarts and cakes. Lemon Curd Makes 2 cups/500 mL 5 eggs, well beaten 1 cup (250 mL) sugar 1/2 cup (125 mL) unsalted butter 2 tbsp (30 mL) grated lemon rind 1/4 cup (50 mL) fresh lemon juice Mix together eggs, sugar, butter, lemon rind and juice in a heavy saucepan. Stir gently over low heat until mixture is thick and coats the back of a spoon, about 12 to 15 minutes. Don't let mixture boil or it will curdle. Remove from heat and dip the base of the saucepan into cold water for a few minutes to stop the cooking. Let curd cool completely. Refrigerate until needed. Tip: * Lemon curd keeps for up to 2 weeks, refrigerated.
Lemon curd and mock Devonshire Cream on a Maple Pecan Scone.