Lemon Curd and Scones

Here is our dwarf Meyer Lemon tree. It is currently weighed down with delicious Meyer lemons. It’s a small tree, though, so “weighed down” for this little guy probably equals about 30 lemons. The thing is, this isn’t our only lemon tree. When we bought our house last year, there was a big Eureka Lemon tree in the back yard. Now THAT tree is a big producer.

In the fall, Trevor pruned it because there were branches touching our roof. He pruned it quite heavily, but there were still plenty of lemons left on it. We couldn’t let all those great lemons go to waste, so we picked them off of the pruned branches. When all was said and done, we had 70 pounds of lemons. What did we do? Make limoncello, of course! Here is a funny picture for you: It’s 10:30 am. Quentin is 10 weeks old, and I’m pushing him in the stroller. We stroll into BevMo in search of Everclear to make limoncello. This BevMo is new to me, so I have to ask where the Everclear is. With my 10 week old. Seeing as I have 70 pounds of lemons, I’m forced to make plenty of limoncello, so I buy 4 bottles of Everclear and a handle of Vodka. With my 10 week old. I swear I’m a fit mother.

Anyway, tangent over. This time when I went out to the backyard and noticed the Eureka lemon tree heavy with lemons, I decided to make lemon curd. You know, for a more “proper” use of my lemons. And what lemon curd would be complete with scones and tea (only on this occasion we actually had espresso…Her Majesty the Queen would surely disapprove).

Trevor and my good friend C has close family ties to the UK and his mother and aunt were kind enough to share their lemon curd recipes with me. I checked with him to make sure it would be okay to share the recipe here and he gave me the go ahead. So here it is!

Lemon Curd:

Ingredients:
4 large lemons
5 large eggs
1/4 lb butter
1 lb sugar


Directions:
1. Wash and dry lemons. Grate the rind and squeeze the juice of all 4 lemons.
2. Beat the eggs in a medium saucepan.
3. Add the rind, lemon juice, butter and sugar to the eggs.
4. Stir over low/medium heat until all ingredients are combined.
5. Continue stirring until the mixture thickens. Do NOT allow to boil. This may take 10+ minutes.
6. Once thickened, pour the lemon curd into warm jars and cover the top of each with a circle of wax paper.
7. Seal tightly and refrigerate. Keep for 1 week in the refrigerator or 2 months in the freezer.

For a printable recipe, click here.


I used some butter I made a little while back for both the curd and the scones. Lucky for us, there was some left that we got to enjoy on the scones.

Unfortunately, I used a different recipe than I normally do for the scones and they weren’t quite up to par in my book. So I’ll have to share my usually recipe another day. I’m sure the problem was that there wasn’t enough butter in the scones. A mistake I will not soon repeat.

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