You thought I was going to say ‘lemonade’, didn’t you? Nope! When life gets complicated, stressful, unsettling and you need to withdraw into your own private space to reflect and relax, try making something. Something a little different. Something unique. Something delicious!
For me, it’s been a very busy week, and I’ve been tugged in many different directions. Today I need to meditate … in my kitchen … over the stove. Classic Scones with Lemon Curd are going to be my method for decompressing. C’mon along. I hope you like them.
Preparation Time: 10 – 15 minutes Makes about: 1-1/2 cups
1/2 cup fresh squeezed lemon juice (about 2 large or 3 medium lemons)
1/2 cup sugar (more if sweeter curd is desired)
2 teaspoons grated lemon zest
3 extra large eggs (or 4 medium eggs) beaten
3/4 stick ice cold butter cubed
Hint: Zest the lemons before cutting them to squeeze out the lemon juice. To get more juice from the lemons, pop them into a microwave oven for 10 seconds just to warm them through and them roll them on your cutting board. Two large lemons should produce enough zest and juice for this batch of curd – which will produce 1-1/2 cups.
In a heavy small saucepan, whisk together the lemon juice, lemon zest and beaten eggs. Place the saucepan over medium to low heat and stir continuously with a wooden spoon while adding the cold, cubed butter. Continue stirring for about 5 or 6 minutes until the sugar is dissolved and the curd thickens, coating the back of the spoon.
If you want a really smooth curd, you may want to sieve the curd through a strainer to remove the lemon zest, and any coagulated bits. I want to have all the zesty bits right in there, so I prefer not to.
Spoon the curd into a bowl or serving dish and cover with plastic wrap.
Chill in the refrigerator for at least an hour before serving.
You can also spoon the curd into small mason jars, put your label on the front, and decorate with a ribbon for a beautiful addition to any gift basket. Why spend $7.95 or more at the grocery store, when you can make your own delicious, creamy, lemony curd for just pennies.
(This curd will keep beautifully for at least a week. Keep refrigerated.)
Now it’s time to make the scones!!
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