Fall is here...September in Full Swing, Fall Tea Caddy Microwave Lemon Curd

If you had any doubts about fall having made it's appearance, here in the Pacific Northwest you just need to walk outside and look around. The leaves are turning and today at least the fog and rain clouds were lingering around the peaks in Olympic National Park all day and have been drifting lower as the day aged. 

 This is a Sadler, England tea caddy in fall colors that I love. Tea caddies were (an still are in our house) an important item for storing the tea that is essential to most Englishmen's well being. I couldn't believe it when I found my DH's favorite black tea, Ty-Phoo Tea from England at our new Grocery Outlet that we visited for the first time yesterday. We usually have to get it from a Brit food importer!!! So, tea caddies are essential in our home.

Tea was originally a drink for the wealthy and was kept in locked tea caddies. That has evolved over the years to be just a tin, box or jar with a nice fitting lid and a pleasing pattern and/or shape to store tea on a counter ready to hand for the various tea times in a tea drinking home. There is early morning tea with a biscuit (cookies to Yanks), Elevenses...can be with another biscuit, then afternoon tea...with, guess what! a biscuit! Then after dinner tea...which nowadays is becoming a decaf or herbal. For more info on the Fall Tea Caddy above at Time Was Antiques, click on the photo.

I have recently received 2 emails asking for the Microwave Lemon Curd recipe I published in a newsletter back in 2003, so I wanted to share it here. Lemon curd is a popular staple of tea tables because it is so versatile. Lemon curd is great on scones, in tarts, on crumpets and muffins and can even make an unusual tea sandwich.


Microwave Lemon Curd

8 tbs unsalted butter
grated peel of 3 large lemons
1/2 cup lemon juice
3 large eggs
1 cup granulated sugar


In a microwave safe bowl, melt the butter. In a separate bowl, whisk together the eggs, sugar lemon peel and juice until well blended. Whisk in the melted butter. Microwave on high 4-6 minutes, whicking often until the curd has thickened enough to coat a wooden spoon. Can be stored covered in the refridgerator for up to a month...but mine has never lasted that long!


Have a great day and don't forget to have a cup of tea with a friend! 
Cheers!