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Lemon Curd is a wonderful addition for your next batch of scones! It’s so easy. In less than thirty minutes you’ll have this amazing, creamy, tart sauce. It’s so good. You’ll be eating it by the spoonful! But don’t eat it all, because you’re going to want some to put on your scones!

Lemon Curd with Faux Clotted Cream and Strawberry Jam

When we were planning our youngest daughters’ bridal shower tea party, we did a lot of research on authentic British teas. We noticed three recurring items: Clotted Cream. Lemon Curd. And Strawberry Jam. Three very British tea condiments.

Of course, we could have purchased them already made. But who wants to do that when you can make them yourself? As any home cook knows, homemade is always better!

Making this lemon sauce is really easy. And it’s so yummy. You’ll ask yourself why you haven’t been making it all the time.

Ways to Use Lemon Curd

Of course, the first and most obvious is to serve Lemon Curd with warm from the oven scones. Dabble a bit of clotted cream on there, too!
Another fun way to use Lemon Curd is to place about 2-3 tablespoons into mini tart pans that have been lined with a crust to make lemon tarts.
Or, you could even use Lemon Curd as the filling for a Lemon Meringue Pie.
I’ve also used Lemon Curd for the filling in thumbprint cookies. See my recipe for Russian Tea Cakes and simply substitute the Lemon Curd for the jam.

More Tea Party Must-Haves

Homemade Clotted Cream

Glazed English Walnuts

Raspberry Lemonade

Black Currant Tea Biscuits

Ingredients for Lemon Curd

(See the full recipe at the bottom of this post.)

large eggs (3 of them)
granulated sugar
freshly squeezed lemon juice
butter, melted
lemon zest

Instructions for Making this Recipe

Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Using a fine edge grater, zest the lemon.

Using a fine edge grater, zest the lemon.

Slice the lemons in half with a chef’s knife or Santoku knife on a cutting board. With a lemon squeezer or a glass juicer, squeeze lemon juice into a measuring cup or bowl.

Add in the Lemon Juice, Lemon Zest, and Melted Butter

In a medium saucepan, whisk together the large eggs and granulated sugar until combined. Stir in the freshly squeezed lemon juice, melted butter, and lemon zest.

Cook over low heat for 3-5 minutes until thickened and reaches 160 degrees. Remove from heat and allow the lemon curd to cool. If desired, you may strain the curd with a fine mesh strainer into a container.

Serve Lemon Curd with Clotted Cream and Jam

Place the lemon curd in a covered container and refrigerate until ready to use. To serve, place in a pretty serving bowl. This recipe will make 1 2/3 cups.

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Lemon Curd

Here is a delicious topping to serve on your next batch of scones, or used in tarts or even a lemon meringue pie!

Prep Time 20

Cook Time 15

Total Time 35

Serving Size 8

(As an Amazon Associate, I earn from qualifying purchases.)

Equipment

Ingredients

3 large eggs
1 cup granulated sugar
1/2 cup freshly squeezed lemon juice
1/4 cup butter (melted)
1 tablespoon lemon zest

Instructions

Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

Using a cutting board, slice lemons in half. With a citrus squeezer, squeeze the lemon juice into a glass measuring cup or bowl.

Make the Lemon Curd

In a medium saucepan, mix together the large eggs and granulated sugar until combined.
Stir in the freshly squeezed lemon juice, melted butter and lemon zest. Cook over medium-low heat for 3-5 minutes until thickened and reaches 160 degrees.
Allow the lemon curd to cool. If desired, you may strain the curd with a fine mesh strainer into a container. Cover and refrigerate until ready to use. Makes 1 2/3 cups.