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!
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
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.