Lemon Curd and Clotted Cream

A few weeks back I wrote to you about scones. I wanted to include a recipe for clotted cream and lemon curd. Now you perhaps are saying to yourself, “Why do I want anything that is a ‘curd’ or ‘clotted’ ?” Well wonder no more because lemon curd just isn’t for scones, it also makes a wonderful spread on sugar cookies, quick bread, angel food… heavenly delicious.

Of course, you could buy lemon curd from a store, but why? You can create this delicious spread in your own home in minutes.

This first recipe is from sallysbakingaddiction.com. Sally has many great recipes to choose from and does a wonderful job of explaining the science behind baking. With Sally’s permission, I have rewritten this and share it with you, be sure to head on over to sallysbakingaddiction.com

Lemon Curd

Gather together: 4 eggs, 4 lemons, salt, sugar, and unsalted butter

Utensils: Silicone whisk, spatula

Cookware: Double Boiler- IF YOU DON’T have a double boiler a small pot or medium saucepan along with a stainless steel mixing bowl or heatproof glass mixing bowl- that will sit up top works well also.

Storage: small glass canning jars, seal and ring, plastic wrap


  • 4  egg yolks
  • 2/3 cup  granulated sugar
  • 1 Tablespoon lemon zest 
  • 1/3 cup fresh lemon juice 
  • 1/8 teaspoon salt
  • 6 Tablespoons, room temperature, unsalted butter softened, cut in 6 pieces


  1. Take your double boiler and fill it with 1-2 inches of water. Bring the water to a boil, then reduce the heat ( low) to simmer.
  2. Taking your eggs- separate out the egg whites from the egg yolks. Add the egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Take your silicone whisk and completely blending the mixture, then continue to whisk as the curd cooks. * DO NOT STOP WHISKING or the mixture will curdle. As you continue to whisk, the mixture will cook and become thick. This should take about 10 minutes. However, if your curd isn’t thickening, turn up the heat and continue to stir.
  3. Remove double boiler from heat. Add the cut-up butter into the curd. The heated curd will melt the butter. Once the butter is melted you can take your small canning jars and pour the curd into the jars, placing a piece of plastic wrap directly touching the top of the curd. Doing this prevents a skin from forming on top. As the curd cools it will continue to thicken. After the curd has completely cooled, you can remove the plastic wrap.
  4. The curd is to be stored in the refrigerator for up to about 10 days.

I sure hope your mouth is watering with the thought of placing lemon curd on your scones but don’t stop there, go ahead and try clotted cream- simply divine.

Clotted Cream

Image by Zichrini from Pixabay

This is very simple to make. I like the fact that the cream is made while you’re in bed sleeping! One ingredient! That is it!

Gather: 4 cups heavy cream, pasteurized

Cookware: 8in – 9in square glass pan




  • Preheat oven to 175 F
  • Pour 4 cups heavy cream into the square glass pan and place in the oven to bake for 12 hours. DO NOT STIR! You may feel tempted to stir, but don’t!
  • After 12 hours, carefully remove the glass pan from the oven and place it on your countertop to cool to room temperature. NOTE: there will be a liquid underneath the clotted cream- this is normal.
  • Once it as at room temperature, cover with plastic wrap and place in the refrigerator till it has completely chilled.
  • Once chilled, you will carefully lift a corner of the clotted cream and drain the liquid from underneath. Some like to save this for baking with.
  • After draining off the liquid you can place the clotted cream into a canning jar or a nice little food-safe crock. Clotted cream is stored in the refrigerator for up to 4-5 days.
  • Serve on scones, English muffins, quick bread, or muffins

I hope these two recipes give you some inspiration to get into your kitchen and bake up some scones and make both the lemon curd and clotted cream. You will be the talk of the town while expanding your culinary horizons!

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