Lady Margaret's Lemon Curd (courtesy of Peggy Tavener. Makes 1 cup)
4 tablespoons unsalted butter
½ cup sugar
½ cup fresh lemon juice (must be fresh)
4 egg yolks
1 tablespoon grated lemon peel Combine butter, sugar, lemon juice, and egg yolks in heavy 1½- or 2-quart saucepan. Cook at low heat, stirring constantly. Do not let it boil. Cook until it's thick enough to coat the back of a spoon. Pour into a small bowl and stir in the lemon peel. Refrigerate overnight, if possible. Serve with scones or shortbread, or use to fill tarts and cakes. It will keep for about two weeks in the refrigerator.

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