Lemon ginger curd recipe: Royal-approved scones topping

Need a delightful lemon curd recipe? Enjoy that bright, tart flavor with this lemon ginger curd recipe that is royally perfect on scones.

Lemon curd recipes aren’t all the same. Some recipes have that perfect pucker while others are a tad too sweet. This lemon ginger curd recipe has the right tartness to be the perfect topping for scones. The hearty pastry gets a burst of brightness from this delicious topping.

Lemon is featured in the Royal Wedding cake. While the Royal Wedding cake doesn’t necessarily feature lemon curd, this topping can be a lovely way to re-discover lemon flavor. Considered a fruit spread, most recipes use egg yolks, sugar, juice and zest. While the ratios of ingredients vary, these items are usually the basis of most curd recipes.

Lemon ginger curd recipe, by Lauren Nolan of Lake Shore Lady, photo provided by Skirt PR

Traditionally, curd was served with scones as another option to jam. Since curd doesn’t often keep as well as jam, it was available in smaller amounts. The tart flavor is often a nice contrast to sweet jams and heavy creams.

Many people know lemon curd from lemon meringue pie. The silky, tart curd is topped with light, fluffy meringue. The combination of sweet and tart is perfect ending to a heavy meal.

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Since the Royal Wedding is quickly approaching, many people are looking at British foods. Scones are a popular choice for Royal Wedding watching parties. With a nod to one of the Royal Wedding cake flavors, this lemon ginger curd recipe is an elevated choice for scones.

Lauren Nolan of Lake Shore Lady created this special recipe. The combination of ginger with the curd adds a bit of spice. The spice balances the tart. After a few bites, you might want to add some ginger to other curd recipes.

Here’s how to make Lemon Ginger Curd by Lake Shore Lady.

Lemon ginger curd recipe, by Lauren Nolan of Lake Shore Lady, photo provided by Skirt PR

"Lemon Ginger Curd3 tbsp grated fresh ginger1/2 cup lemon juice (2-3 lemons)1 tsp lemon zest3 eggs1/2 cup sugar5 tbsp unsalted butter (cut into small pieces)Instructions1. 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.2. Zest one of your lemons, and then continue to juice all 3.3. 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.4. Place saucepan over low to medium heat and stir for about 2-3 minutes.5. 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!6. Transfer the mixture to a mason jar, cover with plastic wrap, and chill for at least an hour to set.7. Serve with scones or biscuits and store the leftover curd in the fridge for about a week."

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What will you be serving at your Royal Wedding party? This curd recipe has the royal stamp of approval.

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