Lemon curd is a must at a proper afternoon tea. You can have clotted cream, either raspberry or strawberry jam, plain or fruited scones (even gluten-free scones); but if you don't have lemon curd, well, oh dear, I just might get a sudden headache and have to go home.
Mixing it up in the food processor is a breeze. If you don't have a food processor, use a very fine grater to grate the lemon zest and then use a mortar and pestle to grind it into oblivion with a bit of the sugar and a mixer to mix everything up before cooking.
Of course, if you want perfectly smooth curd without even the tiniest flecks of peel you'll need to strain it before it goes into the jars. And if you're going to strain it, you don't need to be quite so vigorous in your efforts with the zest. But I happen to love the tiny bits (so tiny as to be invisible, but you can feel them on your tongue).
Meyer lemons are my favorite, but if they aren't available in your area or at the time of year you're making this, just use regular lemons and perhaps as much as an extra 1/2 cup of sugar. That's what I'll be doing once I can no longer get the Meyers. Especially since you'll be using the outer peel, it is best to use organic or unsprayed and unwaxed lemons.
I used to make my curd with 8 egg yolks, then at some point I decided to just try it with whole eggs. I love it! And there's no worry about having to find a way to use 8 egg whites within a day or two so they don't go to waste. There are times when I just don't want to make a pavlova or angel food cake; all I want is a couple of scones with a spoonful of lemon curd.
Tell me, do you love lemon curd? What do you use it for?
Update 12/07/16: For how to throw an afternoon tea party and a roundup of afternoon tea recipes, see Afternoon Tea Party Tips.
Meyer Lemon Curd
1 cup (7 ounces/) sugar
1 tablespoon (9 grams) non-GMO cornstarch
Pinch of salt
1 stick (4 ounces/113 grams) unsalted butter, room temperature
4 large eggs, room temperature