Poppy Seed Lemon Curd

Lemon curd is a delicious buttery citrus topping for just about any bread or breakfast pastry. In this case, it pairs superbly well with my buttermilk biscuits. The addition of poppy seeds creates an element of "pop" to the curd that really takes it to the next level. Try it with biscuits and pancakes, or on top of a croissant or any other pastry.

Cut <quantity>½<unit>cup</unit></quantity> of butter into cubes. Refrigerate to keep it cold

Separate the yolks from <quantity>6</quantity> eggs and add them to a bowl. Save the whites for other preparations

Add <quantity>1<unit>cup</unit></quantity> of sugar and whisk vigorously until the mixture turns pale yellow and creamy

Add the zests and juice of <quantity>2</quantity> lemons

Add a pinch of salt and whisk until smooth

Transfer the mixture to a pan over medium-low heat. Cook for 10-15m, stirring constantly until it starts to thicken and a smooth cream is formed

Transfer the mixture to a bowl. Add the butter, in batches, stirring to combine everything

Add <quantity>2<unit>tsp</unit></quantity> of poppy seeds and gently mix to combine

Press a piece of parchment paper directly against the curd

Prepare an ice bath and carefully place the curd’s bowl inside of it. Leave it until it cools down completely. The poppy seed lemon curd is ready

Try it on a biscuit or any of your favorite baked goods. Enjoy!

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