I’m typically not a lemon dessert fan; something about the lemony-tartness encroaching on the sweet flavors bothers me. Why intentionally ruin a good thing? But, in my culinary journeys I’m always willing to try new things, especially if they’re part of an authentic meal or cultural tradition. So, during my first afternoon tea, I dutifully tried lemon curd with my scones. Overwhelmed by all the sensual delights at the time, it didn’t strike a chord with me one way or the other.

My first real impression of lemon curd occurred in the process of preparing it for afternoon tea. As a cook, I tend to taste as I go along—one of the great perks of being a chef—adjusting flavorings as needed.The lemon curd was firming up nicely and about to be removed from the heat, when I decided to taste it. I could not believe the richness of the buttery-sweet lemon sauce and exclaimed, “Damn, this is good. Really good.” Did I really say that about a lemon sweet? Had I lost my mind? Quite shocked, I tried another spoonful. Delicious!

Featured Ingredient: Lemon curd

What is lemon curd exactly? It’s a dessert spread made with lemon juice and zest, sugar, butter, and eggs. The mixture is thickened by gently simmering the ingredients over low heat. Traditionally served during afternoon tea or cream tea, alongside scones, tea loafs, Devonshire cream, and jams. There are many uses for lemon curd and it can be incorporated into a variety of desserts, including tarts, muffins, cookies, and cupcakes.

How to make lemon curd:

First, pulse the lemon zest and sugar in a food processor.

Second, cream the butter with the sugar-lemon mixture.

Third, beat in the eggs, lemon juice, and salt until combined.

Fourth, Pour the mixture into a saucepan and cook over low heat until thickened, stirring constantly. Remove from heat and chill until ready to use.

Enjoy!

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Lemon Curd

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Serves	3 cups
Region	British
Website	adapted for Food Network

This recipe for lemon curd produces a buttery-sweet lemon spread that’s excellent with scones and other breads.

Ingredients

• 3 lemons (for zest and juice)
• 1 1/2 cup sugar
• 1/4 Pound unsalted butter (room temperature)
• 4 Extra-large eggs
• 1/2 cup lemon juice (3 to 4 lemons)
• 1/8 teaspoon salt

Directions

Step 1

Using a zestor or fine grater, remove the zest of 3 lemons, being careful to avoid the white pith (the pith is bitter). Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Step 2

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Step 3

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 20 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.