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A British teatime favorite. This sweet, yet tart, velvety spread is heavenly on freshly baked scones, muffins, and tea breads. Another favorite is serving lemon curd on gingerbread. Lemon curd is so easy-to-make as all it contains is eggs, sugar, lemon juice, lemon zest, and butter.

Check out all of Linda's Afternoon Tea & High Tea Recipes and also Puddings, Creams, and Custard Recipes

3 to 4 tablespoons lemon zest*
1/2 cup fresh-squeezed lemon juice (4 to 6 lemons)**
1 1/2 cups granulated sugar
6 tablespoons butter, cut into pieces
3 eggs, lightly beaten

* Cold lemons are much easier to grate. Always grate your lemons first, and then juice them.

** Do not use the bottled lemon juice. Room temperature lemons produce more juice. When choosing lemons, look for ones that are firm, plump, and heavy for their size. Always use fresh lemons when making lemon curd.

Remove the zest (rind) from the limes using a zester or a peeler (be careful to avoid getting any of the white pith). Juice the lemons after removing the zest.

In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature.

Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. Remove from heat.

To store, cover by laying a layer of plastic wrap directly on the surface of the curd (this prevents a skin from forming on the surface). Store in refrigerator. Refrigerate for up to 2 weeks.