Thursday, February 28, 2013

Quick & Easy Homemade Lemon Curd

"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.

"The mere chink of cups and saucers tunes the mind to happy repose." ~ George Gissing

Lush pink roses from Fresh Market add a touch of sweetness.

And a heart-shaped ivy topiary adds fresh green color to the table.

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
3 eggs
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. 

"If man has no tea in him, he is incapable of understanding truth and beauty." ~ Japanese Proverb

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


Bonnie said...

This is so beautiful! Your tea set , flowers and tiered stand are lovely. Your scones look scrumptious. Would you share the recipe for them or share the source?

I have been trying scone recipes recently and haven't found one I really like.

Melissa Lester said...

Thank you, Bonnie! I took the easy route with these scones; I bought frozen ones at the Smith-Byrd Tea Room in Prattville, Ala. Anytime I go there for tea, I try to pick up at least a half-dozen to take home for a quick, easy teatime option.

Cindy from KS said...

Thank you for sharing this easy recipe. Seems like many of the others I've seen have been much more involved. We've made the almond cream recipe you shared quite some time ago and it was wonderful. Now I'm anxious to try the lemon curd. Such a pretty setting -- wish I could have joined you for tea! :)

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