Friday, November 18, 2011

Lemon Curd and Scones for Creative Sisterhood



Monday night was Creative Sisterhood and I decided to make lemon curd and scones. I'm always on the lookout for the perfect recipe for both.

I have a lemon curd recipe I like that you make in the microwave. However, I find it really inconvenient. You have to take it out every minute to whisk and it's messy and time consuming.

So, I decided to look for a recipe I could make on top of the stove. I made a few modifications and this is what I came up with:

Lemon Curd Recipe

3 eggs
1 cup sugar
1/2 cup fresh lemon juice
1/4 cup butter or margarine, melted

Cook in top of a double boiler, whisking occasionally as it cooks. Obviously, don't dump hot butter into your eggs or you'll cook them and your lemon curd will be lumpy. You can strain it, but I always consider that a failure if I have to do that. I prefer the taste of it when it is cooked gently. Sometimes people will only use the egg yolks to avoid that problem.

Cook until done - about 12-15 minutes.

I realized I didn't have a double boiler, so I made do with a couple of pans I inherited from my mother's kitchen. It worked just fine.



I love the taste of these scones. I'm a fan of the plain scone - no fruit - just the basic scone. Of course, you could add something to this recipe if you wish.

Scones

1 cup white sugar
1 cup butter
1 cup sour cream
1 egg
4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon cream of tartar

Cream butter and sugar. Add sour cream and egg and mix. Add dry ingredients and blend only until mixed for a flaky scone. If you want a more traditional, cake-like texture, mix until totally blended.

Place by small hand fulls onto cookie sheet and mash down slightly into disks about 3/4 inch thick.

Bake at 350 degrees for 12-15 minutes until done.

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4 comments:

Stubblejumpin' Gal said...

I still haven't figured out for sure what you southerners mean by "Scones." My mom used to tear off chunks of bread dough on baking day, and deep-fry them. We called them "Skons," pronounced skonns. Somehow I just know that we are not talking about the same thing here, but it's still what I think of everytime I see the word Scones.

Patsy Terrell said...

That deep-fried dough sounds more like what I'd call a donut. Scones are more like a biscuit.

Judith Robl said...

You know, of course, that you just caused me to gain five pounds reading these yummy recipes. Still drooling....

Patsy Terrell said...

They're both really yummy. And I didn't mention we added butter to them, too. I long for real clotted cream, but it's just not something the USDA wants us to have. :) I should find a farmer who would sell me some unpasturized milk and make some. :)