How to Make Lemon Curd

Lemon Curd made from scratch is a little time consuming but the simply luscious result is well worth the effort.

Lemon Curd

• 4 large eggs
• 3/4 C sugar
• 1 1/2 T freshly grated lemon peel
• 1/2 C freshly squeezed lemon juice
• 6 T butter, cut into 12 pieces

Ingredients and cooking equipment you will need.

Beat eggs with whisk in top of double boiler.  If you don't have a double boiler, you can use a smaller pan that  fits into a larger one.

Whisk in lemon peel, juice and sugar. Be sure to grate the  lemons before you cut them and extract the juice.  Place mixture over simmering water.  Check to make sure the hot water is not touching your double boiler.  If the water is touching the pan with your lemon curd mixture, it may cause cause it to curdle.  Stir constantly with wooden spoon until the mixture is hot to the touch.

When mixture is hot to the touch, add butter one piece at a time stirring until each piece is melted. 

When the Lemon Curd is ready, the mixture will be slightly thickened, glossy, translucent, creamy and should measure 145 on a candy thermometer.  Cool 1 hour , cover and store in the fridge.  Lemon Curd is delicious with scones and a cup of tea, of course.  It is equally delicious as a cake filling, a spread for toast and sugar cookies.  Enjoy and use your imagination. What is your favorite way to enjoy delicious Lemon Curd?

Bake Some Tea Cookies for Your "Mum" for Mother's Day

Show your "Mum" some love and bake her a batch of these sweet tea cookies for Mother's Day.  These cookies are scrumptious to nibble with your tea and in between teatimes.  Given to me by a dear grad school friend many years ago,  this recipe has always been my "go to" sugar cut out cookie recipe.  You can decorate the cookies as you wish as shown in the picture above or serve them as is as shown in the picture below. They are equally delicious either way.   Will you be sharing tea with someone on Mother's Day?

Sugar Cookies

Mix together and reserve:

2 C flour

1/2 t baking soda

1/2 t baking powder

1/2 t salt

Cream together:

2/3 C butter

1 C sugar

Blend in:

1 egg. beaten

2 T milk

1/2 t vanilla

1/2 t lemon extract

Blend in dry ingredients.  Chill in fridge 2 hours or until dough can be easily handled.  Roll 1/8" thickness on lightly floured cloth.  Cut  into teapot  shapes with floured teapot cookie cutters.  Bake on ungreased cookie sheet at 375 for 10-12 minutes.