Lemon Curd With Buttermilk Biscuits

There’s something incredibly nostalgic about sitting down with a warm biscuit slathered in homemade lemon curd. My fondest memories revolve around lazy Sunday mornings, when the sun streamed through the kitchen window and the scent of fresh-baked biscuits filled the air. The Lemon Curd With Buttermilk Biscuits became a staple in our home, a sweet, tangy treat that pairs perfectly with the buttery richness of the biscuits. I can still picture my grandmother, with flour dusting her apron, teaching me to fold the dough just right. We would take our time, savoring the process just as much as the delicious results. This recipe brings that comforting feeling back each time I make it, and I can’t wait to share it with you!

What to Buy for Lemon Curd With Buttermilk Biscuits

When it comes to crafting the perfect Lemon Curd With Buttermilk Biscuits, the ingredients play a crucial role. Each one adds its unique touch to the final dish, creating a delightful balance of flavors and textures. Let’s take a closer look at the key players in this recipe.

• Large Eggs – Essential for creating a rich and creamy lemon curd.
• Granulated Sugar – Sweetens the curd and enhances the natural tartness of the lemons.
• Fresh Lemon Juice – Provides that bright, zesty flavor that makes the curd sing.
• Unsalted Butter – Adds a luxurious creaminess to the curd; make sure it’s at room temperature for easy incorporation.
• Lemon Zest – Intensifies the lemon flavor, giving the curd a fragrant, aromatic quality.

Instructions for Lemon Curd With Buttermilk Biscuits

Making Lemon Curd With Buttermilk Biscuits is a delightful process that fills your kitchen with wonderful aromas. Let’s dive into the steps that will lead you to this sweet, tangy treat!

1. Start by preparing the lemon curd. In a non-reactive bowl, whisk together eggs, granulated sugar, and lemon juice. It’s important to stir constantly over simmering water to create a smooth mixture. This step should take about ten minutes. You’re aiming for a consistency similar to hollandaise sauce, so keep an eye on it!
2. Once it thickens, use a candy thermometer if you have one. The temperature should reach 160°F to ensure the eggs are cooked properly. This step is crucial for food safety and achieving the perfect texture.
3. Remove the bowl from heat and strain the mixture to eliminate any curdled bits. This ensures your lemon curd is silky smooth.
4. Add unsalted butter in chunks to the warm curd, stirring until fully melted and incorporated. The butter will enhance the creaminess of your curd.
5. Stir in the lemon zest for an extra burst of flavor. This step adds a fragrant note that you’ll love!
6. To prevent a skin from forming, place plastic wrap directly on the surface of the curd. Let it cool at room temperature before refrigerating.
7. Now, let’s move on to the buttermilk biscuits. Preheat your oven to 350 degrees Fahrenheit.
8. In a large mixing bowl, combine your dry ingredients. Cut the butter into chunks, and place on top of the flour. Use a pastry knife or two knives to cut the butter into the flour until it resembles coarse crumbs.
9. Gradually add buttermilk, stirring just until the dry ingredients are incorporated. Be careful not to overmix, or your biscuits will turn out tough.
10. Lightly flour your surface and knead the dough about three to four times. If it’s too sticky, add a little more flour. This is the fun part—get your hands in there!
11. Pat the dough down to about three-quarters inch thickness and fold it over itself. We’re creating layers here for flaky biscuits.
12. Repeat the folding process one more time to enhance the texture.
13. Cut out the biscuits using a two-inch round cutter and place them on a parchment-lined baking sheet. Bake for 12 to 15 minutes until lightly browned.
14. Once baked, remove the biscuits from the oven and let them cool slightly before serving with your homemade lemon curd.

Helpful Hints

To ensure your Lemon Curd With Buttermilk Biscuits turns out perfectly, here are some helpful hints:

• Storage: Keep leftover lemon curd in an airtight container in the refrigerator for up to one week. It’s great on toast or as a filling for pastries!
• Freezing: You can freeze lemon curd for up to three months. Just thaw it in the fridge before using. The biscuits are best fresh but can be stored in an airtight container for a couple of days.
• Pairing: Serve your biscuits with fresh berries or whipped cream for a delightful dessert or breakfast treat.
• Experiment: Try adding different flavors to your lemon curd, such as ginger or lavender, for a unique twist!
• Presentation: For an elegant touch, serve the biscuits on a tiered stand with small jars of lemon curd for guests to help themselves.

Serve This Lemon Curd With Buttermilk Biscuits With

• Fresh Berries: A lovely contrast of flavors, serve with strawberries, blueberries, or raspberries for a refreshing touch.
• Whipped Cream: Add a dollop of whipped cream for a creamy complement to the zesty curd.
• Tea or Coffee: Enjoy these biscuits alongside your favorite morning beverage, enhancing the whole experience.
• Brunch Spread: Serve them as part of a brunch spread with other pastries, fruits, and breakfast items.
• Seasonal Delight: This recipe is perfect for spring gatherings or holiday brunches, bringing joy to any occasion.

FAQ

Conclusion

The Lemon Curd With Buttermilk Biscuits is a delightful combination that captures the essence of comfort and joy in every bite. With its buttery biscuits and tangy curd, it’s sure to become a favorite in your home. I encourage you to try making this recipe and share it with your loved ones—you won’t regret it!

Lemon Curd With Buttermilk Biscuits

The perfect balance of sweet and tart, Lemon Curd With Buttermilk Biscuits offers a delightful treat for breakfast or dessert. These flaky biscuits paired with creamy lemon curd create an irresistible experience that you won’t want to miss. Try it tonight!

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Desserts

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 3 large Eggs
• 3/4 cup Granulated Sugar
• 1/3 cup Fresh Lemon Juice 2-3 lemons. Do not use bottled lemon juice.
• 4 tablespoons Unsalted Butter Room temperature and cut in chunks.
• 1 tablespoon Lemon Zest

Equipment

• Blender
• Whisk
• Saucepan
• Mixing Bowl
• Wooden Spoon

Method

 

1. In a non-reactive bowl, over simmering water, whisk eggs, granulated sugar, and fresh lemon juice until blended. Stir constantly to prevent the mixture from curdling. The consistency should look like hollandaise sauce and will take close to 10 minutes of constant stirring. If you have a candy thermometer, you want the temperature to reach 160 F.
2. Remove from the heat and place through a strainer. Add the butter, stirring until it has fully incorporated into the curd. Stir in the lemon zest. Immediately place plastic wrap directly on the curd to prevent a film (skin) from forming. Let it cool at room temperature, then refrigerate.

Notes

• Preheat oven to 350 degrees: This ensures even baking and a perfect rise.
• Cut the butter: Into chunks and place on top of the flour in a large mixing bowl.
• Use a pastry knife: Or two knives to cut butter into flour until crumbly.
• Add buttermilk: Stir just until the dry ingredients are incorporated. If dough is too wet, add a little more flour.
• Knead dough: On a lightly floured surface, knead three to four times, adding more flour as needed.
• Pat dough: Down to about three-quarters inch thickness forming a rectangle.
• Cut with a biscuit cutter: Place on a parchment lined or greased baking sheet. Bake for 12 to 15 minutes or until lightly browned.

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.