Lemon Curd

 It doesn’t get much better than enjoying High Tea with strawberry jam, clotted cream and lemon curd. The bittersweet flavor of that bright yellow glistening sauce is fantastic on biscuits, toast and scones. Although, this sauce needs babysitting, the finished product is well worth the wait.

1 ½ c white granulated sugar

8 large egg yolks, (whites reserved)

¾ c lemon juice

8 tbs (1 stick) sweet cream unsalted butter

Pinch salt

1 ½ tbs lemon zest

In a medium nonreactive pot, whisk together sugar and yolks over medium low heat (more on the low side). Add lemon juice, butter, salt and lemon zest. Stirring constantly, make sure to scrape sides as it cooks. Do not allow this to boil or simmer otherwise you will end up with sweet lemon-flavored eggs. You will need to babysit this sauce every second, so make sure you have the time when you decide to prepare it. Cook for roughly 20-30 minutes, until the color is a beautiful bright yellow and has thickened significantly resembling a thick glaze. Remove from heat and immediately strain into room temperature container, pressing curd through the mesh with the back of a spoon. Bring to room temperature, cover and refrigerate.