These light airy lemon scones served with sweet zingy lemon curd and clotted cream are a delicious treat to enjoy during the sunny spring days. The lemon curd is just like ray of sunshine.
Scones have been on my mind for sometime now. Specifically lemony scones served with sweet zingy lemon curd and cream. I love the colour yellow. For me it represents joy, happiness and energy. It produces a warming effect and inspires cheerfulness. I wore a lot of yellow during the winter to inject some sunshine into the miserable winter days.
The bright yellow of the lemon curd is like a ray of sunshine and when served with the lemon scones make it something magical.
You can make curd with either whole eggs and yolks or just yolks. This curd recipe is made using whole eggs and over a barn Marie.
This method is used to make the lemon curd because egg whites cook at a lower temperature, they’re more prone to coagulation.
For the lemon curd you will need the zest and juice of 4 lemons, sugar, 3 whole eggs, 1 egg yolk and butter. Put lemon zest and juice, the sugar and the butter in a heatproof bowl over a saucepan filled with simmering water. Ensure that the water is not touching the bottom of the bowl. Give the mixture a stir the every now and again until all the butter has melted. Then lightly whisk the whole eggs and egg yolk and stir them into the lemon mixture. Then leave to cook for 10-13 minutes, stirring every now and again. The curd should be creamy and thick enough to coat the back of a spoon.
Whilst the lemon curd cooks you can whip up your lemon scone batter. It takes the scones 10-15 minutes to bake. When you are ready to serve slather the scones with delicious lemon curd and clotted cream.