Use this special topping for all our scones, excluding Chocolate Almond, and for one of our favorite desserts: White Chocolate Mousse with Lemon Curd. This version is a little less dangerous than it’s counterparts because we use whole eggs instead of only egg yolks. Still seductive though!
LEMON CURD
INGREDIENTS:
4 large organic eggs
1/2 cup (4 oz.) granulated sugar
zest of one organic lemon
2/3 cup fresh lemon juice (about 3 medium large lemons)
1/2 cup (4 oz.) unsalted butter, cut into pieces
DIRECTIONS:
1. In a medium sized heavy sauce pan beat together the eggs and sugar until light and frothy.
2. Add the lemon juice, lemon zest, and butter and cook over a medium low heat, whisking constantly, until the mixture thickens: 5-7 minutes, perhaps a little longer.
3. Stir through a sieve to remove the bits of zest if you want a very smooth (curd).
4. Set aside to cool slightly before transferring to a glass bowl and covering with waxed paper. Refrigerate as soon as the lemon curd is lukewarm. Serve chilled.
Eggs and sugar
Fresh lemon zest
Adding the lemon zest before beating
Beat until light and frothy
Squeezing fresh juice
Adding the juice
… and the butter
Constant whisking
Stir through a sieve
Transfer and cover
Gluten Free Gus 
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I’ve bought lemons to make lemon curd so many times but never made it!
Go for it: easy!
Thank you so much for the step-by-step pictures. That is so helpful for a visual person like me. I’ve never attempted lemon curd though I love it. Your pictures and instructions make it seem easy. Thanks!
I made it this morning to go with your blueberry scone recipe and the lemon curd was so easy to make! Thanks for the recipe.
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