This is a lovely recipe where you don’t have to cook it on the top of the oven, like most recipes for lemon curd. It’s simple and all you really need is your blender. Traditionally, scones are usually served with raspberry or strawberry jam, but we have used curd here for all the lemon lovers!
No. of Servings: 4-6 people
Preparation Time: 15 minutes, plus 2 hours chilling time
Cook Time: No cook!
o 120ml/4fl.oz freshly squeezed lemon juice
o 1 medium-sized lemon, zested
o 225g/8oz white sugar
o 5 large eggs
o 115g/4oz unsalted butter, cut into medium-sized pieces
Make sure your blender is clean and not greasy.
Put the lemon juice, zest, sugar and eggs into the blender, place the lid on and blend on high for 5 minutes. The heat from the blender will actually cook the eggs to the right temperature!
After 5 minutes, turn the speed down to medium-low. Add butter and blend for 1 minute.
Carefully remove lid and spoon out the curd into small jars or a dish. Leave to cool down before placing in the refrigerator.
When ready to eat, serve scones with butter and the lemon curd, and add a little fruit if required such as blackberries, blueberries or strawberries. Delicious!