Lemon Curd

We love going to tea!

We’ve really enjoyed tea parties at Barbara’s Victorian Tea House (http://www.barbarasvictorianteahouse.com/) for one of my Gram’s birthdays and The Huntington’s Rose Garden Tea Room (https://huntington.org/tea-room) for one of my husband’s birthdays – yes, at his request!

We want to be able to have our own at home for special gatherings, so I’ve started to experiment with tea related recipes.

The English Scones, Clotted Cream, Raspberry Jam, and this Lemon Curd are de-licious! And WAY easier that you may think!!!

Now it’s time to master tea sandwiches…

Lemon Curd Recipe

Ingredients

• 2 eggs, at about 70^◦ F (no need to be too choosy, just let them come toward room temperature rather than straight out of the fridge)
• 1 lemon, zested
• 2/3 cup sugar
• 1/2 cup fresh lemon juice
• 2 3/4 Tbsp unsalted butter, melted

Directions

1. In a microwave-safe bowl, whisk together 2 eggs and 2/3 cup sugar.
2. Stir in zest of 1 lemon, 1/2 cup juice, and 2 3/4 Tbsp melted butter.
3. Microwave, covered lightly with a paper towel, for 30 secs at a time, stirring after each 30 secs until thick enough to coat the back of a metal spoon. This takes about 2 1/2 total mins in my microwave.
4. Transfer to an airtight container and chill in fridge until ready to serve. Store up to 3 weeks in the fridge in an airtight container.

Nutrition Facts
Servings: 12
Amount per serving
Calories	81
% Daily Value*
Total Fat 3.4g	4%
Saturated Fat 1.9g	10%
Cholesterol 34mg	11%
Sodium 29mg	1%
Total Carbohydrate 12.8g	5%
Dietary Fiber 0.2g	1%
Total Sugars 13.1g
Protein 1g
Vitamin D 4mcg	22%
Calcium 8mg	1%
Iron 0mg	1%
Potassium 34mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LactoOvoVeg #LowFat #LowSodium