Not only is earl grey satisfying as a cup of hot tea. It is incredibly tasty when paired with lemon in food. I enjoy typing questions into a google search just to see the results. Recently I typed, “why is earl grey and lemon so good together”. An astounding number of pages filled with lemon earl grey recipes flooded by results page. So, if you are also a fan of this combo, you will be pleased to know there are many explored culinary treats to be found.
Today, I am adding one more lemon earl grey goody to the list – lemon earl grey curd. I have been dying to share this recipe with you. I urge you, I implore you….make this cream. It will change your life.
Zesty sweet lemon curd infused with earl grey tea
- 6.25 TB unsalted butter, softened
- 12.5 grams or 9 tsp loose leaf tea
- ½ cup lemon juice, freshly squeezed + 2 TB
- 1 ⅜ cup sugar or 1 ¼ cup honey
- 2 eggs
- 2 egg whites
- Pinch of salt
- In a saucepan, melt just until it becomes liquid. Mix in the tea leaves. Keep on low heat for about 5 minutes. Remove from heat and allow to stand for 5 minutes. Strain the mixture through a fine sieve squeezing the tea leaves to release as much butter as possible. Set butter aside till it comes to room temperature.
- Cream the butter and honey together in a stand mixer. Add the eggs and egg whites one at a time mixing well. Blend in the salt. Slowly add the lemon juice as the mixer is going.
- Create a double boiler by filling a saucepan with about an inch of water. Place the mix in a stainless steel bowl that will fit atop of the saucepan or leave in your stand mixer’s stainless steel bowl. Bring the water in the saucepan to a simmer. Place the stainless steel bowl with the mixture atop the simmering saucepan. Constantly stir* mixture until the honey or sugar is completely incorporated and the curd thickens. This should take about 10 minutes.
- Remove the bowl from heat and place on a hot pad holder. Continue stirring the mix for several more minutes as it cools. The mixture will thicken more as it cools.
- Your curd will keep in the refrigerator for about 1 week and in the freezer for 1 month.
*Note about stirring Stir constantly. Use a spoon or spatula. Avoid using a whisk as that would create air in the mixture. **Dairy Free Option: Substitute the butter with Earth Balance soy-free vegan "buttery" sticks.