The lemon curd is tart and creamy and the Devonshire Cream is the perfect rich and tangy to make for the dreamiest of slow mornings or lunches, or brunch or tea time or serve it for dessert! I knew we had nailed the recipe when our British friends not only gave it a thumbs up but wanted to eat the Lemon Curd as a custard straight out of the jar. I call that winning in the world of recipes. Use the Lemon Curd to top scones or fill mini baked pie shells for the easiest Lemon Tarts, serve with a dollop of Devonshire Cream and you’ll have your family hoping for brunch any day of the week.

We love serving this at our Spring Events, Mother’s Day Brunch and truly it makes it onto the menu all summer long. If you’re local, come join us for an upcoming event! We dearly love creating beautiful spaces to gather and celebrate life together. If you can’t make it to our neck of the woods, definitely stay connected with all of the recipe fun here in our email list and on YouTube or instagram @kellywelk

Our scone recipe has it’s own blog post where I share how we make it with sourdough discard, gluten or dairy free and original. Plus it lives in our Cookbook Dinner Changes Everything.

Here’s how you make all of the lemon and cream goodness! Here are the links to our whisk, zester, jars, scone cutters and more!

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Lemon Curd:

Click Here for the Scone Recipe to serve with the curd!

3 eggs
1 cup sugar
3 lemons, zested then juiced
1/4 cup butter cubed

In a medium sized sauce pan, blend the eggs and sugar till combined. Then zest the lemons into the blended mixture.

Juice the lemons in a seperate container so you can strain out any seeds. Then pour the lemon juice into the saucepan mixture. Using a hand mixer, blend until the lemon juice is fully incorporated into the sugar and eggs.

Then set the saucepan on the stove on medium heat. Add in the cubed butter and stir to combine as it melts. Stir the mixture consistently as it comes to a gentle bubble, then continue slow consisten stirring while it thickens. It only takes about 5 minutes once the butter is fully incorporated. Cook the mixture until it sticks to a spoon - simply dip a spoon in. If it sticks to it wihtout running off, it’s done! Remove from the heat and pour into 2 pint size jars.

It won’t be ultra thick at this point, but it will get there as it cools. The lemon curd will keep for about a month in the fridge. You can freeze it, or if you enjoy canning go ahead and can it as you would jam.

Devonshire Cream :

8 ounces heavy whipping cream
3 tablespoons Powdered Sugar
1 teaspoon Vanilla
1/2 cup sour cream

In a large mixing bowl combine the whipping cream, powdered sugar and vanilla. Beat until it is firmly set up with stiff peaks. Then, using the beaters on the lowest setting, mix in the sour cream until combined.

Transfer to a air tight container and store in the fridge. It stays fresh and set up for at least a week!

event photography by Jess Vallance @jrvallance