Tuesday, May 11, 2010
Lemon Curd and Buttermilk Biscuits
Every spring I get a craving for all things lemon. I have been wanting to try a lemon curd recipe for some time and this one is pretty easy and oh so yummy.
For the curd (don't you think that word sounds awful? It does not begin to express the delightfully light and creamy texture of this treat!) you will need:
1/3 cup lemon juice (2-3 lemons) To get the most out of your lemons juice them at room temp rather than right out of the fridge and roll them along the counter with the heel of your hand before juicing. Strain after juicing.
1 Tbs. lemon zest
3/4 cup granulated sugar
4 tablespoons unsalted butter
Place a stainless steel bowl over a saucepan of simmering water (I stacked two pots--one fit just inside the other without touching the bottom to the water). Whisk together eggs, sugar and lemon juice and add to the pot/bowl.
Cook, stirring constantly to prevent curdling (ironically, since it IS called CURD!) until mixture becomes thick like hollandaise sauce. About ten minutes.
Remove from heat and pour through a fine strainer to remove lumps.
Cut the butter into small pieces and whisk until melted.
Add lemon zest and cool. The curd will thicken as it cools.
Cover immediately to prevent a skin from forming and refrigerate for up to a week.
OR. . .
barely wait for it to cool while whipping up some biscuits to lavish your fresh curd upon.
For the biscuits you will need:
2 cups flour
1/4 tsp. baking soda
1 Tbs. baking powder
1 tsp. salt
6 Tbs. unsalted cold butter
3/4 cup buttermilk
Preheat oven to 450 Degrees F.
Mix the dry ingredients in a bowl or food processor. Then cut the butter into chunks and cut into flour with pastry cutter or the food processor until you have a course meal. I used a pastry cutter because a food processor large enough to make biscuits or pie crust is still on my wish list.
Add buttermilk and mix only until just combined. (If it's too dry add a little more)
On a lightly floured surface pat the dough out until it is about 1/2" thick. The less you work the dough the better the biscuits will be.
I bought this set of round cutters in various sizes at Williams Sonoma that comes in handy for oh so many baking situations. I love them.
Cut you dough into circles.
Place on cookie sheet and bake for 10-12 minutes until lightly golden brown on top.
Then slather with lemon curd and take a bite of bliss.