Featured as our August 2013 Recipe of the Month, this lemon curd is the perfect accompaniment to our Signature Scones. It can also be used as a filling for a tart – and is exquisite in individual tartlets topped with a slice of fruit, such as kiwi.
[li]1 cup sugar[/li]
[li]6 egg yolks, slightly beaten[/li]
[li]1/2 cup fresh squeezed lemon juice[/li]
[li]1 stick butter[/li]
[li]1 tablespoon grated lemon peel[/li]
In medium saucepan, blend sugar and egg yolks. Add lemon juice gradually. Cook over low heat, stirring constantly until mixture coats back of spoon. Do not boil. Remove from heat. Cool slightly. Stir in butter and lemon peel. Cool completely.