Lemon Curd and Sugar Biscuits.

I have had lemon curd twice in my life, and loved it. But boy was I scared to make it. I just knew if I did, it would be awful, I'd cook the eggs, just something wouldn't work. Man, was I wrong! I finally took some time and made some today. Seriously, the whole ordeal took 20 minutes, maybe less! It was awesome. After making the curd, I kind of needed something to eat it with. Though the thought of just eating it with a spoon did cross my mind. And hey, I might have had a spoonful. Nobody was looking!



Lemon Curd

3/4 C lemon juice
3/4 C granulated sugar
1 TB lemon zest
1/4 C butter, chilled and cubed
3 large eggs

In a medium saucepan, with heat OFF, cream the butter and sugar. Add the eggs one at a time , mixing well after each addition, add in the lemon juice and zest. Turn heat on to medium and whisking constantly, cook until the first bubbles start to pop up, and the sauce has thickened a bit. It will take about 7 minutes. Remove from heat, and store in glass bowl with plastic wrap directly on curd, or in a glass jar. If it's not gone before a week, then toss it. But I don't think it'll last that long! I found a recipe on AllRecipes.com, read the comments, put a few more/less things in, and just kind of went on my own. It turned out wonderfully.



Sugar Biscuits

2 1/4 C biscuit
2/3 C skim milk
1 TB pure vanilla
sugar to roll dough in

Preheat oven to 450 degrees, spray a muffin pan with cooking spray, set aside. In a large mixing bowl combine all ingredients except sugar, mix well. Roll dough into balls, roll in sugar, place in muffin pan. Using a spoon, indent the top of the balls by pushing the spoon into the dough. It is optional, but makes a pretty biscuit :)



You could also use a fork, your thumb, whatever to make an indent. I just grabbed a spoon. Pop the pan into the oven and bake for 10 minutes or until the biscuits are golden brown. Take out and cool on a wire rack.



These are good both warm and cold. Serve with your freshly made lemon curd, any kind of jam or jelly, or even apple/pumpkin butter. I had some lingonberry spread on hand, so I had mine with that and lemon curd. Tasty!!!!