The lemon curd glass recipe
for your table
Briefly loosen the lemon curd with a fork so it slides smoothly off the spoon. If it comes straight from the refrigerator, let it sit for a moment; when cold, it is too stiff to make a smooth layer.
Divide the biscuit crumbs over the bottom of the glass and lightly press them down with the back of a teaspoon. A thin layer is enough: the crumbs are for texture, not filling.
Spoon the lemon curd in until just below halfway and smooth it against the side. Then whip the cream until just stiff and place a spoonful on top, so the yellow and white layers remain clearly distinct from the outside.
Grate some lemon zest over it, place a mint leaf upright in the cream, and return the glasses to the refrigerator. Only take them out when the tiered stand is going on the table; that way, the cream will hold its shape.
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Send the recipe for these high tea bites to your own email, so you have it to hand when you make them. You will also receive a € 5 discount code on purchases of € 50 or more, for the glasses that go with them.
The story
A high tea is neither a meal nor drinks, but something in between, and that makes the arrangement more important than the recipes. The tiered stand determines the order: savory items at the bottom, scones in the middle and sweets at the top, so everyone naturally eats from savory to sweet without anyone having to say so. On top of that, everything should be small. A bite that you finish in two mouthfuls leaves room for the next one, and with eight to ten bites per person, that is exactly what matters. Anyone who serves large portions will have half left over.
The right glass
On a tiered stand, the shape of the glass is more important than its contents: it must be low, have a broad base and not tip over when someone spins the top plate. The bowl below holds 5 cl, which according to the description is exactly the right size for an amuse-bouche or a small taster, and the bubble relief catches the light, making even a spoonful of cream look festive. You can set out one for each guest and place them between the pastries without anything tipping or sticking. A tall stemmed glass would just get in the way on a tiered stand, so that is deliberately not the choice here. For the tea itself, there is also the 22 cl waisted tea glass; according to the description, the tempered glass withstands the thermal shock of freshly brewed tea, while the waist creates a cooler area to hold. Find more small glassware in the amuse-bouche glasses and tea glasses.
La Rochère Bubble Amuse Bowl 5 cl (6 pieces)
Duralex Gigogne tea glass 22 cl (6 pieces)
Both sets together € 33,40.
The right tools
For these high tea treats, besides the glass, use a citrus juicer for the juice if you make the lemon curd yourself and a zester for grating the lemon zest. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 43,35.
What will you serve with it?
Tea is the starting point, preferably two types: a black tea with the savory part and something lighter with the sweet treats. A glass of bubbles also works, with champagne as the classic choice, while crémant, cava and prosecco do the same job for less. Alcohol-free options include iced tea, a chai latte or a matcha latte. On each drink page, you can read the percentage, what it tastes like, which cocktails it pairs with and which glass you need.
Variations & twists
The same glass works just as well for savory items, and that's exactly what the bottom plate needs: cucumber in small cubes with cream cheese, dill, and a little lemon, or goat cheese with roasted beetroot. For something sweet, vary things with strawberries and mascarpone, a layer of passion fruit over Greek yogurt, or stewed rhubarb under the cream. Always serve at least one savory glass, because not everyone wants to eat only sweet things for an hour. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Fill the tiered stand from bottom to top: savory items on the bottom, scones in the middle, and sweet treats on top. Set out the glasses for each guest instead of passing them around on a platter, so no one has to put a spoon into something shared. Keep the scones in a tea towel and serve them lukewarm, because they are dry when cold.
Good to know
How many bites should you allow per person?
If high tea replaces lunch, allow for eight to ten bites per person, divided into about three savory items, one or two scones, and four to five sweet treats. If there's another meal later in the day, five to six is enough. Count one scone as two bites, because with clotted cream and jam on top, it's the most filling item on the tiered stand.
Scones: jam first or cream first?
There are two schools of thought, and they both come from Southwest England. In Devon, clotted cream goes on the scone first, with jam on top; in Cornwall, it's exactly the other way around: jam first, then cream. Both ways are standard there, and we don't take sides. The practical difference: with the jam on the bottom, the cream stays in place better; with the cream on the bottom, you can see the jam more clearly.
What can you make in advance and what should be done at the last minute?
You can prepare almost anything that's served cold in advance: lemon curd, spreads, sliced cucumber, hard-boiled eggs, and the scone dough. At the last minute, make everything that absorbs moisture or can sink: assemble the glasses, whip the cream, spread the sandwiches, and bake the scones. Scones are best within an hour of coming out of the oven, so plan those for last.
How do you fill a tiered stand?
Put the savory items on the bottom, the scones in the middle, and the sweet treats on top. That order isn't just for appearance: it naturally guides everyone from savory to sweet. Place the heaviest plates on the bottom and keep the top plate light, as it has the least space. Don't fill every plate completely; a half-empty plate that you refill looks better than a full tiered stand with no room left for anything else.
Why the small glasses on the tiered stand?
A low glass with a wide base won't tip over if someone spins the top plate, which is a real risk with a tiered stand. You can also prepare one per guest, so everyone has their own portion and no one has to dip a spoon into a shared bowl. Fill them about two-thirds full and place a small spoon beside each glass.
A savory selection for those who don't want only sweet treats
Serve at least three savory items alongside the scones and pastries: sandwiches with cucumber and cream cheese, a glass with goat cheese and beetroot, and something warm from the oven, such as a small savory tart. Without the savory part, half the guests will drop out after half an hour. For a mixed platter, note what each item contains so no one has to ask.
Frequently asked questions
How many high tea bites should you allow per person?
If high tea replaces lunch, the guideline is eight to ten bites per person: about three savory items, one or two scones, and four to five sweet treats. If there is another meal later, five to six is enough. Count one scone as two bites.
What goes on a scone first, jam or clotted cream?
In Devon, the clotted cream goes first and the jam on top; in Cornwall, the jam goes first and then the cream. Both are the usual way there, so there is no right or wrong. With the jam on the bottom, the cream stays in place better; with the cream on the bottom, you can see the jam better.
How do you fill a tiered stand for a high tea?
Put the savory items on the bottom, the scones in the middle, and the sweet treats on top. That way, everyone naturally eats from savory to sweet. Place the heaviest plates on the bottom, keep the top plate light, and don't fill the plates to the edge so you can top them up along the way.
Which high tea bites can you make in advance?
Lemon curd, spreads, sliced cucumber, hard-boiled eggs, and scone dough can all be prepared a day in advance. At the last minute, assemble the glasses, whip the cream, spread the sandwiches, and finish baking the scones, as they are at their best within an hour of coming out of the oven.
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