"Another novelty is the tea-party, an extraordinary meal in that, being offered to persons that have already dined well, it supposes neither appetite nor thirst, and has no object but distraction, no basis but delicate enjoyment." ~ Jean-Anthelme Brillat-Savarin
This is the day for one last sip of February romance with a simple tea party easy to pull together before March comes rolling in. In 5 minutes, you can whip up homemade lemon curd to serve alongside almond cream and scones. Keep reading for an easy recipe from the Smith-Byrd House Tea Room.
And speaking of Smith-Byrd House, I bought frozen scones to take home when I had tea there earlier this month. These Meyer lemon scones were delicious -- my favorite flavor at Smith-Byrd so far.
Easy Lemon Curd
Smith-Byrd House owners David and Beth Melling graciously shared this easy microwave recipe for lemon curd.
1 stick butter, melted
1 cup sugar
1/2 cup lemon juice (fresh or bottled)
In a deep microwave-safe bowl, whisk together butter, sugar, and lemon juice. Add eggs one at a time, whisking to blend. Microwave the mixture for 2 minutes, and whisk. Microwave 2 minutes more, and whisk. Microwave 1 more minute, and stir. Allow the lemon curd to sit out to reach room temperature, then store in the refrigerator. If needed, you may chill it quickly in an ice bath. Refrigerate for up to three weeks in an airtight plastic container or sterile jars.
A cup of tea enjoyed with fruit and scones served with lemon curd and cream -- what a way to begin and end the month.
Tomorrow the bunnies and other spring decor will be hopping out, but for now it's time to savor one more day of February romance.
"Drink your tea slowly and reverently, as if it is the axis on which the world earth revolves -- slowly, evenly, without rushing toward the future." ~ Thich Nat Hahn