Homemade lemon curd

In the late 19th century lemon curd was traditionally served at the British High tea, in combination with toast or scones. That's how we tasted it for the first time with tea & scones, at Harrods in London and now it's also popular in the Netherlands.

How to make your own Lemon Curd

Scrub the lemons firmly clean, using warm water.

Place the sugar, butter and zest in a fireproof bowl.

Squeeze the lemons and add the juice as well.

Place the bowl over a pan of simmering water.

Stir now and then until the butter has melted

Keep whisking lightly for 10-13 minutes, until the curd is thick and creamy.

Remove the bowl from the heat and allow it to cool, stirring occasionally.

Once cooled, you pour the lemon curd into sterilized jars you seal tight.

Store the lemon curd in the refrigerator until you need them.