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
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.
1 cup white sugar
1 cup butter
1 cup sour cream
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.