Lemon Curd With Buttermilk Biscuits
Tangy lemon curd made gently over a double boiler until thick and glossy. Chill before serving alongside buttermilk biscuits.
Servings: 6 servings
Ingredients
Ingredients
- 3 large eggs
- 3/4 cupgranulated sugar
- 1/3 cupfresh lemon juice2-3 lemons. Do not use bottled lemon juice.
- 4 Tablespoonsunsalted butterroom temperature and cut in chunks
- 1 Tablespoonlemon zest
Instructions
Instructions
- Set up a double boiler: pour 1–2 inches of water into a saucepan and bring to a gentle simmer over medium-low heat. Use a non-reactive heatproof bowl (metal or glass) that will sit on the saucepan rim without touching the water.
- In the heatproof bowl, whisk together 3 large eggs, 3/4 cup granulated sugar, and 1/3 cup fresh lemon juice (from 2–3 lemons) until fully combined.
- Place the bowl over the simmering water. Whisk constantly and briskly, making sure to scrape the bottom and sides, until the mixture thickens and resembles hollandaise sauce—about 8–10 minutes. If using a candy thermometer, the curd should reach 160°F; without a thermometer, it should coat the back of a spoon and hold a line when you run your finger through it.
- Remove the bowl immediately from the heat as soon as it reaches the proper thickness/temperature.
- Pour the hot curd through a fine-mesh strainer into a clean bowl to catch any cooked egg bits.
- Add the 4 tablespoons unsalted butter (room temperature, cut into chunks) a few pieces at a time, stirring constantly until each addition is fully incorporated and the curd is smooth and glossy.
- Stir in 1 tablespoon lemon zest until evenly distributed.
- Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Let the curd cool to room temperature, then refrigerate until chilled before using.
Equipment
- Saucepan
- heatproof bowl (metal or glass)
- Whisk
- Fine Mesh Strainer
- Candy thermometer (optional)
- Spoon
- Plastic Wrap
Notes
Preheat oven to 350 degrees.
Cut the butter into chunks and place on top of the flour in a large mixing bowl. Cut butter into flour using a pastry knife or use two knifes until crumbly. Add buttermilk and stir just until the dry ingredients are incorporated. If dough is too wet, add a little more flour. On a lightly floured surface, knead dough 3-4 times, adding more flour as needed (hands are super gooey about now. Isn’t this fun?! :)) Pat the dough down to about 3/4 inch thickness forming a rectangle. Fold one third over the center portion, and then fold the opposite third portion over those two layers. Repeat The patting and folding of the dough 1 more time.
Pat dough into 1/2 inch rectangle on a floured surface; cut with a 2 inch round biscuit cutter (or use a glass like I did), place on a parchment lined or greased baking sheet. Bake for 12-15 minutes or until lightly browned.
Cut the butter into chunks and place on top of the flour in a large mixing bowl. Cut butter into flour using a pastry knife or use two knifes until crumbly. Add buttermilk and stir just until the dry ingredients are incorporated. If dough is too wet, add a little more flour. On a lightly floured surface, knead dough 3-4 times, adding more flour as needed (hands are super gooey about now. Isn’t this fun?! :)) Pat the dough down to about 3/4 inch thickness forming a rectangle. Fold one third over the center portion, and then fold the opposite third portion over those two layers. Repeat The patting and folding of the dough 1 more time.
Pat dough into 1/2 inch rectangle on a floured surface; cut with a 2 inch round biscuit cutter (or use a glass like I did), place on a parchment lined or greased baking sheet. Bake for 12-15 minutes or until lightly browned.