Once upon a time, some friends and I would partake in high tea a few times a year–a very girly thing. We chose a different spot every time just to experience lots of locales. My favorite was a place in which the owner had collected loads of fancy hats displayed on tall hat racks. Every guest got to pick a hat to wear during tea and sandwiches–such a cute idea that added a touch of whimsy to the experience. And silly photo opportunities.
Have you ever had high tea? Chubby pots of tea, teensy sandwiches, and miniature desserts. And scones. Can’t forget the scones. I think those high tea years introduced me to scones. And along with scones comes lemon curd. And another lemon recipe.
Ahhhhh…another lemon recipe?!
Yep. Sorry. I told you I had more to share last week when I posted the Lemon Love round-up (almost done with lemon recipes, I promise).
So, back to lemon curd. High tea introduced me to lemon curd. And the name–curd–just doesn’t conjure a pretty image, does it? Nor is the lemon curd itself the most attractive thing in the world: a blob of yellow gelatinous-like material. Okay, let’s look past all that.
The curd is a spread, like jelly, but it tastes tart and sweet. And it oh-so-complements scones, especially fruit scones, like cranberry scones.
And it’s the stuff lemon meringue pie is made of.
And it makes mousse very light and summery. Or springy.
But best of all, this particular lemon curd recipe is SUGARLESS! Woo hoo!!
And it tastes just as tart and sweet as the other lemon curd recipe I posted ages ago (please, please, please forgive the horrible picture; that was from my early days of blogging when I had no idea how to shoot a photo for the blog whereas now I have a just a bit more knowledge on how to make a presentable image). The recipe calls for honey as the sweetener, and I couldn’t even tell that the curd was sans sugar. Definite score!
Sugarless Lemon Curd
- 1/4 cup fresh lemon juice
- zest from one lemon (or substitute 1 tsp. lemon extract)
- 3 tbsp. honey
- pinch of salt
- 2 tbsp. butter
- 1 egg and 2 egg yolks
- Set up a double boiler. I do this by placing a glass bowl over a pot filled with about 1 inch of water, making sure the bowl doesn’t touch the water. Heat water to a gentle simmer, but make sure it doesn’t boil.
- Cut butter into pieces and add to bowl. Also add lemon juice, zest, salt, and honey. Whisk until butter melts, then remove bowl from pot.
- In another bowl, whip egg and yolks until well blended. Slowly stir eggs into lemon juice mixture, then return bowl to top of pot with simmering water. Stir continuously until a custard forms, about 5 minutes. Remove from heat once custard thickens.
- Cool curd, then store in an airtight container in the refrigerator, where it will thicken some more. The curd will last for a couple of weeks.
(who has a lovely strawberry parfait recipe which uses this curd)