With a maiden name like Bishop, it is no surprise that “tea time” is in my DNA. I distinctly remember my Grandmother Bishop having her coffee in the morning but come afternoon, it was “tea time”. Their house was never without store bought cookies to add to the tea. I have always preferred to make my cookies from scratch but the whole idea of a repast in the afternoon with a cup of tea and something sweet plays well in my mind. And nothing brings sunshine into the winter months like Lemon Cream on your scones or muffins or shortbread.
I love this recipe for Lemon Cream for it’s simplicity. I have found other recipes for lemon cream (or curd as it is sometimes called) but they require seperating the eggs and all sorts of more complex instructions. I am not sure of the source for this recipe, it’s an old newspaper clipping that I laminated for longevity. So gather your ingredients and off you go to some sublime sunshine in winter!
2 cups sugar
5 ounces unsalted butter, melted
*Juice and finely grated rind of 3 large lemons
Beat the eggs at high speed until thick and lemon colored. Gradually add the sugar, beating well after each addition. Add the melted butter in a steady stream, beating all the while. Add the lemon rind and juice, beat well.
Place the mixture in the top pan of a double boiler set over hot water on medium heat. Cook, uncovered, stirring constantly, making sure to scrape the sides, until thick, approximately 10 minutes. Cool and pack into jars.
Yields three cups. It will keep for several weeks (HA! Whoever could have it last that long!) refrigerated.