Afternoon tea, though rooted in British tradition, gained popularity in America, particularly during the 19th and early 20th centuries, becoming a common social event, especially among women, with the 1920s and 30s seeing a surge in tea rooms and tea dances. Today, American teahouses, restaurants, hotels, and other venues serve afternoon teas in various styles, reflecting the diverse heritage of the United States.
Lemon Curd with its zesty, tangy flavor is often served at tea time as a topping for scones, muffin, and toast, and as a filling for tarts and cakes.
LEMON CURD
1 cup fresh lemon juice
3/4 cup sugar
1/2 cup butter, cubed
4 egg yolks
1 Tbsp. grated lemon zest
Combine lemon juice, sugar, butter, yolks, and lemon zest in a 2-quart saucepan. Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until mixture starts to get thick and bubbles, about 5 to 6 minutes. Remove saucepan from the heat; transfer curd to pint mason jars. The curd will thicken more as it cools. Store in the refrigerator for up to 2 weeks.
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