Fluffy, tender dessert dumpling cooked and served in strawberry sauce with a dollop of sweet-tart lemon curd.

Strawberry Dumplings with Lemon Curd

Lemon Curd:
5 large egg yolks
1/2 cup granulated sugar
6 tablespoons lemon juice
1/4 cup butter

 

Strawberry Sauce:
1 pint basket California strawberries, stemmed and halved
1/2 cup water
1/3 cup granulated sugar
2 teaspoons lemon juice
A pinch of salt

 

Dumplings:
1 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons baking powder
3/4 teaspoon salt
1/2 cup milk
1 tablespoon butter
1 1/2 teaspoons grated lemon peel

1. To Make Lemon Curd: In heavy-bottomed stainless steel saucepan combine yolks, sugar and juice; cook over low heat, stirring constantly, until mixture thickens slightly. Do Not Boil. Remove from heat; whisk in butter. Cool slightly; cover and chill.
2. To Make Strawberry Sauce: Combine sauce ingredients in Dutch oven. Bring to boil, reduce heat, cover and simmer 5 minutes. Set aside; keep warm.
3. To Make Dumplings: In food processor combine flour, sugar, baking powder and salt. Add milk, butter and lemon peel; pulse on and off just to combine. Divide batter into 12 equal portions and place in Dutch oven with sauce. Cover and simmer 10 minutes without lifting lid.
4. Spoon sauce into 4 dessert plates, dividing equally; top each with 3 dumplings and 1/4 cup lemon curd.

Makes 4 servings.

Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.