Strawberry Dumplings with Lemon Curd
Fluffy, tender dessert dumplings cooked and served in strawberry sauce and topped with a dollop of sweet-tart lemon curd.
5 large egg yolks
1/2 cup granulated sugar
6 tablespoons lemon juice
1/4 cup butter
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
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
- 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.
- To Make Strawberry Sauce: Combine sauce ingredients in Dutch oven. Bring to boil, reduce heat, cover and simmer 5 minutes. Set aside; keep warm.
- 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.
- 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.