March 9, 2012 § 15 Comments
I was inspired to make my own lemon curd after having afternoon tea last weekend, where we paired our scones with this tart yet sweet, thick yet velvety topping. I was pleasantly surprised after looking up recipes to find out that the ingredients are quite simple: lemons, sugar, egg yolks, butter, and salt. I went with Meyer lemons (found at Trader Joe’s), which are less acidic than regular ones. I doubled this recipe. As for the jars, I got them at Sur La Table. The lemon curd came out nicely and it goes well with plain scones, toasts, or you can even use it as lemon pie filling.