Lemon Curd
Serves: approximately 1½ cups
 
Ingredients
  • 3 large eggs, lightly whisked
  • 3 large egg yolks
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 tablespoons fresh lemon zest
  • 1 cup plus 2 tablespoons fresh lemon juice
Instructions
  1. In a medium bowl, combine eggs and egg yolks, whisking lightly.
  2. In the top of a double boiler over simmering water, combine sugar, lemon zest, lemon juice, and egg mixture, whisking to blend. Cook until thickened, approximately 20 minutes, stirring often.
  3. Remove from heat and strain through a fine-mesh sieve into a heatproof, non-metal container. Cover top of curd with plastic wrap to prevent curd from forming a skin while cooling. Let cool to room temperature. Refrigerate until cold.
  4. Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
Note: For a shinier curd, add 2 tablespoons butter while the curd is still hot, whisking to combine.
Recipe by TeaTime Magazine at https://teatimemagazine.com/blueberry-chamomile-white-chocolate-scones/