Lemon Curd Strawberry Biscuits

Name: Lemon Curd Strawberry Biscuits
Ingredients: 1 cupPamela's Baking & Pancake Mix; 2 tablespoons cold unsalted butter, cut into small pieces; 1/4 cup cold milk of choice; 3 tablespoons cold plain non-fat Greek yogurt, 2% may also be used; 1/4 teaspoon vanilla extract (optional); 2 teaspoons lemon zest; 1/3 cup diced strawberries; Raw/Turbinado Sugar for topping the biscuits Lemon Curd; 2/3 cup granulated sugar; 1 tablespoon lemon zest; 1/2 cup fresh lemon juice; 2 eggs; 2 teaspoons cold butter, cut into small pieces Lemon Curd Whipped Cream; 1/4 cup cold whipping cream; 1/3 cup plain non-fat Greek yogurt, 2% may also be used; 2 teaspoons granulated sugar; 2 tablespoons lemon curd, plus more for swirling in at the end

on Oct 27 2025

Ingredients

1 cupPamela's Baking & Pancake Mix
2 tablespoons cold unsalted butter, cut into small pieces
1/4 cup cold milk of choice
3 tablespoons cold plain non-fat Greek yogurt, 2% may also be used
1/4 teaspoon vanilla extract (optional)
2 teaspoons lemon zest
1/3 cup diced strawberries
Raw/Turbinado Sugar for topping the biscuits Lemon Curd
2/3 cup granulated sugar
1 tablespoon lemon zest
1/2 cup fresh lemon juice
2 eggs
2 teaspoons cold butter, cut into small pieces Lemon Curd Whipped Cream
1/4 cup cold whipping cream
1/3 cup plain non-fat Greek yogurt, 2% may also be used
2 teaspoons granulated sugar
2 tablespoons lemon curd, plus more for swirling in at the end

Directions

LEMON CURD
Combine the sugar, lemon zest and eggs in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and the mixture turns light in color (about 2-3 minutes).
Stir in lemon juice and cook for about 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk.
Remove from the heat and whisk in the cold butter.
Strain the curd if desired for a smoother texture (optional)
Cool the lemon curd before covering and chilling in the fridge.
Note:
To save time, the lemon curd may be prepared several days in advance and stored in an airtight container in the refrigerator.
STRAWBERRY BISCUITS
Line a baking sheet with parchment paper and preheat oven to 375 degrees.
In a medium sized bowl use a pastry cutter or your hands and work together the baking mix and cold butter until pea sized crumbles form.
In a glass measuring cup, whisk together the milk, yogurt and vanilla extract (if you are using it) then pour into the baking mix.
Fold together until almost combined with a rubber spatula.
Add in the lemon zest and diced strawberries folding together until everything is combined.
Use a 1 1/2 tablespoon sized cookie scoop (or a heaping tablespoon) to drop the biscuit dough onto the prepared baking sheet.
Sprinkle the tops of the biscuit dough with raw/turbinado sugar then place them in the oven to bake for 11-14 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
Cool the biscuits on a wire rack.
LEMON CURD WHIPPED CREAM
In the bowl of a stand mixer with the whisk attachment, whisk together on medium-high speed the cold whipping cream, yogurt and sugar until soft peaks form.
Add in the cold lemon curd and whisk again on medium-high speed until thoroughly combined.
Pour into a serving bowl and swirl in another spoonful of the lemon curd.
Serve the lemon curd whipping cream with the strawberry biscuits.

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Ingredients

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