Lemon Curd With Buttermilk Biscuits

If you’re craving a bright, tangy treat that’s both comforting and elegant, look no further than Lemon Curd With Buttermilk Biscuits. This delightful pairing combines the luscious creaminess of homemade lemon curd with the flaky, tender texture of freshly baked buttermilk biscuits. Perfect for breakfast, brunch, or an afternoon snack, this recipe delivers a burst of citrusy freshness balanced by the rich warmth of buttery biscuits. We’ll walk you through making your own lemon curd using fresh lemons—not bottled juice—and how to whip up buttermilk biscuits that are light, fluffy, and irresistibly soft.

Why This Recipe Is Reliable

This Lemon Curd With Buttermilk Biscuits recipe is a tried-and-true favorite that never fails to impress. Using only fresh lemons guarantees a vibrant, authentic flavor that bottled juice simply can’t match. The lemon curd is made from scratch, gently cooked to the perfect silky consistency, ensuring no curdling or graininess. The buttermilk biscuits are easy to make with simple pantry staples, and they bake up golden brown with a delicate crumb that melts in your mouth. Whether you’re an experienced baker or just starting out, the step-by-step guide ensures consistent success every time. Plus, the ingredients and techniques used here are straightforward, making this a recipe you can return to again and again.

What You’ll Need

• 3 large eggs – for richness and structure in the lemon curd
• 3/4 cup granulated sugar – to balance the tartness
• 1/3 cup fresh lemon juice (from 2-3 lemons) – never substitute bottled lemon juice for the best flavor
• 4 tablespoons unsalted butter, room temperature and cut into chunks – adds creaminess and smooth texture
• 1 tablespoon lemon zest – for an extra punch of citrus aroma
• All-purpose flour – for the biscuits
• Baking powder and baking soda – to give the biscuits their lift
• Buttermilk – the secret to tender, flaky biscuits
• Salt – enhances all the flavors

Must-Have Equipment

• Mixing bowls – for whisking lemon curd and mixing biscuit dough
• Whisk – essential for combining curd ingredients smoothly
• Double boiler or heatproof bowl and saucepan – to gently cook the lemon curd without scrambling eggs
• Measuring cups and spoons – for precise ingredient amounts
• Rolling pin – to roll out biscuit dough evenly
• Baking sheet lined with parchment paper – for baking biscuits to golden perfection
• Cooling rack – allows biscuits to cool without becoming soggy

Lemon Curd With Buttermilk Biscuits: Step-by-Step Guide

Step 1: Prepare the Lemon Curd

Start by zesting 2 to 3 lemons to get 1 tablespoon of fresh lemon zest. Then, juice these lemons to measure out 1/3 cup of fresh lemon juice. Avoid any bottled lemon juice—it won’t provide the same bright, fresh flavor.

In a heatproof bowl over simmering water (or a double boiler), whisk together 3 large eggs, 3/4 cup granulated sugar, fresh lemon juice, and lemon zest. Keep whisking constantly to prevent the eggs from cooking too quickly.

Once the mixture begins to thicken, add 4 tablespoons of room temperature unsalted butter chunks, whisking until fully melted and the lemon curd is silky smooth. This process usually takes 8–10 minutes. Remove the curd from heat and allow it to cool slightly before transferring it to a jar or bowl. Refrigerate until ready to use.

Step 2: Make the Buttermilk Biscuits

Preheat your oven to 425°F (220°C). In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt.

Cut in 6 tablespoons of cold unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Slowly add 3/4 cup cold buttermilk, stirring gently with a spoon or spatula until the dough just comes together. Avoid overmixing to keep the biscuits tender.

Step 3: Shape and Bake the Biscuits

Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself a few times to create layers, then pat it out again to about 1-inch thickness.

Use a biscuit cutter or a round glass to cut out biscuits, placing them close together on a parchment-lined baking sheet. This helps the biscuits rise tall and fluffy.

Bake for 12-15 minutes or until golden brown on top. Remove from oven and transfer to a cooling rack.

Step 4: Serve and Enjoy

Split the warm biscuits in half and generously spread with the chilled lemon curd. The combination of warm, flaky biscuits and cool, tangy lemon curd is simply irresistible.

Tailor It to Your Diet

• For a lighter option, use Greek yogurt or low-fat buttermilk in your biscuits.
• Substitute coconut oil for butter in the lemon curd for a dairy-free alternative.
• Use organic sugar or natural sweeteners like honey to suit your preferences.
• For added texture, sprinkle a bit of powdered sugar or cinnamon on top of the lemon curd before serving.

Method to the Madness

The secret to perfect lemon curd lies in gentle heat and constant whisking. Cooking over a double boiler prevents the eggs from scrambling and ensures a smooth, silky texture. The gradual thickening signals when the curd is ready to be removed from the heat.

For the biscuits, cold butter and minimal mixing are key. Cold butter creates steam as it bakes, which makes the biscuits flaky. Avoid overworking the dough to keep the crumb tender.

Storing, Freezing & Reheating

Storing: Keep lemon curd refrigerated in an airtight container for up to 1 week. Store biscuits in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

Freezing: Both lemon curd and biscuits freeze well. Freeze lemon curd in small jars or containers for up to 3 months. Wrap biscuits individually or in a batch tightly in plastic wrap and foil before freezing for up to 3 months.

Reheating: Warm biscuits in a preheated oven at 350°F (175°C) for 5-7 minutes. Reheat lemon curd gently in a warm water bath or microwave in short intervals, stirring in between to restore creaminess.

Common Qs About Lemon Curd With Buttermilk Biscuits

Can I use bottled lemon juice instead of fresh?

For the best flavor, always use fresh lemon juice. Bottled juice lacks the brightness and complexity that fresh lemons provide, which is essential for the perfect lemon curd taste.

How do I prevent my lemon curd from curdling?

Cook the lemon curd over low, gentle heat and whisk constantly. Using a double boiler helps regulate the temperature and avoids scrambling the eggs, resulting in a smooth texture.

Can I make the biscuits ahead of time?

Yes! You can prepare the biscuit dough and refrigerate it for up to 24 hours before baking. This can help develop flavor and make your morning prep easier.

What can I serve with lemon curd besides biscuits?

Lemon curd is delicious on toast, pancakes, scones, or even mixed into yogurt. For a savory twist, try it alongside chicken or fish for a citrus glaze.

One Pan, More Ideas

• Try pairing your biscuits with Rustic Tomato Basil Buttermilk Pie for a cozy brunch spread.
• Whip up some Cinnamon Honey Butter Texas Roadhouse Butter to spread on the biscuits alongside or instead of lemon curd for a sweet, spiced complement.
• Serve biscuits with fresh berries and whipped cream for a simple, elegant dessert.
• Use leftover lemon curd as a filling for cupcakes or swirled into cheesecake batter.

Bring It to the Table

Present your Lemon Curd With Buttermilk Biscuits on a rustic wooden board or a pretty serving plate. Arrange the biscuits in a stack or spread out, with small bowls of lemon curd for easy serving. Garnish with fresh lemon slices or a sprinkle of zest for a pop of color. This inviting setup makes for a memorable breakfast or brunch that your friends and family will rave about.

Bright, tangy, and comforting, this Lemon Curd With Buttermilk Biscuits recipe is a celebration of fresh flavors and simple ingredients. With its foolproof method and incredible taste, it’s sure to become a staple in your kitchen for years to come.

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