Lemon Ginger Curd with Scones for the Royal Wedding
Back in 2011, I was living in New York with 2 of my best friends. Two of my other best friends lived within 10 blocks, and another one was planning on flying in on April 29th for the weekend, but changed her flight to the night before so we could all watch William and Kate get married together. That’s right, our 23 & 24 year old selves weren’t fighting the Royal Wedding fever one bit. We set our alarms for the crack of dawn and cozied up on the couch to watch.
To be honest, it’s one of my favorite New York memories. Not because it took place anywhere fancy or exciting. Quite the contrary! It was just my favorite gals in our Upper West Side apartment, sipping tea and joking about what it would be like to be a Princess. I mean… does it get any girlier than that?! I would be embarrassed, except for the fact that these gals are some of the strongest, smartest, and most independent women I know. So, no – indulging in a little pop culture didn’t hurt any of us one bit ?
And since I know I’m not the only one who loves Prince Harry and Meghan Markle, I thought I’d share this lemon ginger curd recipe with all of you. That way, you can grab your best girlfriends, or your Mom, or you sisters, or replicate a little piece of that 2011 morning I cherish so much.
Back when Meredith made this, I thought it was magic. You guys know that I don’t make a lot of sweets, so the thought of making a curd from scratch seemed crazy! Turns out, it’s super simple. All you need is a few simple ingredients and you’ve got a sweet, bright, tart, delicious lemon curd.
Plus, you can make it the day before since it needs to chill in the fridge anyway! Then, all you need to do when you get up is pop the scones in the oven and put on a pot of tea. I totally cheat with the scones, too. I love a brand called Sticky Fingers because all you have to do is add water to their mix. Seriously, couldn’t be easier – it’s the best!
This recipe makes about triple this amount of the curd, but I couldn’t resist serving it in this cute little mini mason jar. How darling is that?!
Just look at that consistency! Hiiiiii ?
If I’ve hooked you with this, you should check out what my friend Kit from The Kittchen has whipped up, too! I got to taste test her crepe cake which was SO GOOD – but realistically, I know I’m way more likely to print out her Royal Wedding Bingo Cards for the occasion. So fun!
Are you going to watch the Royal Wedding on May 19th?
If so, are you getting up to watch it live, or recording it so you can sleep in? And more importantly… will you be making snacks?!
Lemon Ginger Curd
- 3 tbsp grated fresh ginger
- 1/2 cup lemon juice (2-3 lemons)
- 1 tsp lemon zest
- 3 eggs
- 1/2 cup sugar
- 5 tbsp unsalted butter (cut into small pieces)
- Peel and grate a piece of fresh ginger until you have about 2 tbsp of grated flesh. Using a fine strainer or cheesecloth, squeeze the juice from the ginger into a bowl. Set aside.
- Zest one of your lemons, and then continue to juice all 3.
- Whisk 3 eggs and 1/2 a cup of sugar together in a saucepan. Add the ginger "juice" and 1/2 cup of lemon juice.
- Place saucepan over low to medium heat and stir for about 2-3 minutes.
- Add the chopped up butter and 1 tsp lemon zest (or more, depending on your preference!) to the mixture and continue to heat until simmering bubbles start to form and the mixture is thick - about 7 minutes. Just be sure to continue stirring and avoid turning the heat too high so you don't scramble the eggs!
- Transfer the mixture to a mason jar, cover with plastic wrap, and chill for at least an hour to set.
- Serve with scones or biscuits, and store the leftover curd in the fridge for about a week.
May 7, 2018 @ 10:05 pm
I loved this! My mouth is watering, and my hands a creeping towards booking something!
May 8, 2018 @ 5:28 pm
Easy Vanilla Scones - thekittchen
May 16, 2018 @ 1:52 pm
[…] You can serve these Easy Vanilla Scones three ways. You can either add a vanilla glaze – just like Starbucks does, or you can leave them plain and eat them with clotted cream and jam. Or you can make my friend Lauren’s Lemon Ginger Curd. […]