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Lemon Curd With Buttermilk Biscuits

This Lemon Curd With Buttermilk Biscuits is bright, tangy, and comforting! Enjoy flaky, tender biscuits paired with silky, fresh lemon curd for a perfect breakfast or snack.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: Biscuits, Buttermilk, Easy, Homemade, Lemon, Lemon Curd, Quick
Servings: 4 servings

Ingredients

For the Lemon Curd:

  • 3 large eggs
  • 3/4 cup granulated sugar to balance the tartness
  • 1/3 cup fresh lemon juice from 2-3 lemons, never substitute bottled lemon juice
  • 4 tablespoons unsalted butter room temperature and cut into chunks
  • 1 tablespoon lemon zest fresh

For the Buttermilk Biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter cold, for cutting in
  • 3/4 cup buttermilk cold

Instructions

Prepare the Lemon Curd

  • Zest 2 to 3 lemons to get 1 tablespoon of fresh lemon zest. Juice these lemons to measure 1/3 cup fresh lemon juice. Avoid bottled lemon juice.
  • In a heatproof bowl over simmering water or double boiler, whisk together 3 large eggs, 3/4 cup granulated sugar, lemon juice, and lemon zest. Whisk constantly to prevent eggs from cooking too quickly.
  • Once mixture thickens, add 4 tablespoons room temperature unsalted butter chunks. Whisk until fully melted and lemon curd is silky smooth, about 8–10 minutes. Remove from heat and cool slightly before refrigerating.

Make the Buttermilk Biscuits

  • Preheat oven to 425°F (220°C). In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt.
  • Cut in 6 tablespoons cold unsalted butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
  • Slowly add 3/4 cup cold buttermilk, stirring gently until dough just comes together. Avoid overmixing to keep biscuits tender.

Shape and Bake the Biscuits

  • Turn dough onto lightly floured surface; pat into a 1-inch thick rectangle. Fold dough over itself a few times to create layers, then pat out again to about 1-inch thickness.
  • Use a biscuit cutter or round glass to cut out biscuits. Place close together on a parchment-lined baking sheet to help them rise tall and fluffy.
  • Bake for 12–15 minutes or until golden brown on top. Remove from oven and transfer to a cooling rack.

Serve and Enjoy

  • Split warm biscuits in half and generously spread with chilled lemon curd for a delicious, tangy treat.

Equipment

  • Mixing Bowls
  • Whisk
  • Double boiler or heatproof bowl and saucepan
  • Measuring Cups and Spoons
  • Rolling Pin
  • Baking Sheet
  • Cooling Rack

Notes

  • Use fresh lemons, never bottled juice, for the best lemon curd flavor and brightness.
  • Keep butter cold and avoid overmixing biscuit dough to ensure tender, flaky biscuits.
  • Store lemon curd refrigerated up to 1 week; freeze for up to 3 months in airtight containers.
  • Biscuits can be refrigerated as dough up to 24 hours before baking to develop flavor.
  • Reheat biscuits in a 350°F oven for 5-7 minutes to restore freshness.