One of the best parts of tea for me is the people you share it with. This recipe for lemon curd comes from my tea mentor, Dea Irby. Dea owned and operated a tea room in Clarksville, GA. for seven years and she taught me how to go from a tea lover, to a tea shop owner. I recently used this lemon curd recipe for a wedding shower and it was fabulous so I asked Dea if I could share it with you and she was delighted. You can find this recipe and lots more from her book: “A Dollop & A Pinch; stories from The Baron York” from deairby.com.
- 1 large lemon
- 3/4 cup butter
- 1 cup sugar
- 3 eggs
- From the lemon, grate 1 TBSP lemon peel and squeeze 3 TBSP of lemon juice.
- In a double boiler over hot, not boiling, water, or in a heavy 2 quart sauce pan over low heat, stir lemon juice, lemon peel, butter, and sugar until butter melts.
- In a small bowl, beat eggs completely. Do not skip this step.
- Add eggs to butter mixture and cook, stirring constantly, until mixture is very thick and coats the back of a spoon well, about 15 minutes. (Do not boil or mixture will curdle).
I love to serve lemon curd with scones from my favorite baker www.thesecretbakernc.com or http://www.anneloresbaker.com. Of course they can also go on pancakes, muffins, cupcakes, or even cake. Here are some fun pictures from our wedding tea party.