Lemon Curd
To make the lemon curd:
-In a medium heavy-bottomed saucepan, whisk together the lemon juice, zest, sugar and eggs (3
eggs plus 1 yolk) over medium to medium-low heat. Continue to whisk as it heats up.
-As soon as it starts to simmer, add the butter, whisking constantly.
-After about 5 minutes, the mixture will thicken. You will know when it's done when it coats the back
of a spoon.
-IF there are lumps in the curd, strain it before refrigerating it. If there are no lumps, pour the curd
into a container and place in your refrigerator to chill.
Strawberry Lemonade Scones (adapted from Munchkin Munchies)
extra cream for brushing
sanding sugar
prepared lemon curd for topping
To make the scones:
-Preheat your oven to 400 degrees.
-In a large bowl, place your flour, sugar, baking powder and salt. Whisk to combine, and set aside.
-Chop your dried berries.
-Cut the butter into the flour mixture until it resembles coarse crumbs. You can use a pastry blender,
or use two sharp knives using the criss-cross method.
-Add the zest and all of the berries (fresh and dried) to the coarse-crumb flour mixture.
-Stir to combine. Make a well in the center of the mixture.
-In a small bowl, add the 1/2 cup of cream to your two beaten eggs. Whisk to combine.
-Pour the egg/cream mixture into the center of the well you made in your flour mixture. Gently stir
until moistened.
-Place the dough onto a well-floured surface. Gently knead the dough by folding and pressing it about
7 times, turning the dough a quarter turn after each fold.
-Move the dough onto a lightly-floured parchment-lined baking sheet. Pat the dough into a thick
circle, about 1-inch thick.
-Cut the circle into wedges, and separate the wedges slightly so that they are not touching and have
room to expand.
-Lightly brush the tops of the wedges with cream. Then sprinkle with the sanding sugar.
-Bake in your preheated 400-degree oven for 16 to 20 minutes, until golden brown.
-Remove them to a wire rack to cool. Drizzle with the lemon curd before serving.