TRY OUR LEMON CURD IN THESE EASY & DELICIOUS RECIPES

Jenny's Chickens Olde Fashioned Lemon Curd is handmade with only fresh and natural ingredients.  Breakfast, teatime or anytime our delectible custard-like jam is delicious on hot scones, shortbread, muffins, crumpets, waffles, pancakes, toast, or as a wonderful filling for cakes, pies, tarts and lemon squares.  Try a spoonful on pound cake and enjoy with your favorite tea or coffee. 

SCONES WITH LEMON CURD Scottish Scones are traditionally served with breakfast or afternoon tea.  They are especially tasty baked with raisins, fresh apple bits, orange peel, cranberries, and chocolate chips.  Lemon Curd is the traditional spread for scones, and in Scotland served with Devonshire (or clotted) cream.  The cream from British Cows is different from US cows so here is a recipe for a devonshire-like cream that tastes close to that served in Great Britain. 

Basic Scones
2 cups flour
1 Tbl. baking powder
2 Tbl. sugar
1/2 tsp. salt
6 Tbl. butter
1/2 c. buttermilk (or milk)

Mix dry ingredients and cut in the butter until the mix is crumbly.  Pour in the buttermilk until the dough is sticky. Be careful not to overmix.  The dough should cling together.  Turn out onto a floured surface and form biscuit sized scones.  The secret of tender scones is a minimum of handling. Place on an ungreased cookie sheet.  Bake at 425F for 10-15 minutes, until lightly brown.  Serve hot with Jenny's Chickens Olde Fashioned Lemon Curd. 

Devonshire-like Cream
1 cup heavy cream
2 tablespoons Confectionery sugar
1/2 cup sour cream

Mix 1 cup heavy cream and 2 tablespoons Confectionery sugar with an electric mixer.
Whip until stiff peaks form. 
Gently fold in sour cream and mix until thick.
Chill until time to serve. Cream will keep in the refrigerator 3-4 hours.

Lemon Curd Sponge Cake
FILLING: 1 Jar Jenny's Chickens Olde Fashioned Lemon Curd
CAKE:
2 Egg whites (stifly beaten - looks like whipped cream)
2 Egg yolks
1 c. Sugar
1 c. Flour
1 tsp. baking powder
1/2 c. hot water
1 Tbl. Lemon Curd

Beat the egg whites and set aside (Secret: be sure not to get any egg yolk in whites or anything fatty because the egg whites will not beat stiff).  Next, beat the egg yolks until thick and foamy & slowly add 1/2 c. of the sugar, beating constantly.  Add the hot water and 1 Tbl. Lemon Curd and the rest of the sugar.  fold in the stiff egg whites and finally sift together the flour and baking powder and lightly fold into the batter until well mixed.  Grease an 8 x 12 inch cake tin and bake in oven at 350F for 25-30 min. until golden and toothpick comes out clean.  When the cake is cold, cut into 2 layers and fill with lemon curd. Delicious with a dap of whipped cream and sliced strawberries or blueberries. 

Easy Chocolate Crumb Lemon Curd Pie
1 jar Jenny's Chickens Olde Fashioned Lemon Curd
1 pint french vanilla ice cream - softened
1/4 cup crushed chocolate wafers
1 ready-made Oreo crust

Spread softened ice cream over prepared crust; spread lemon curd over ice cream and top with chocolate wafer crumbs.  Freeze 4-5 hours before serving. 
Ultimate Lemon Squares

This classic cookie is our absolute favorite Celtic treat...Scottish shortbread topped with our lucious Handmade Lemon Curd.  These lemon squares will be a family favorite. 

For the topping: 1 jar Jenny's Chickens Olde Fashioned Lemon Curd

For the Shortbread:
10 Tbl. (1-1/4 sticks) unsalted cold butter
2 Tbl. sugar
2 tbl. superfine sugar (confectionery sugar)
1-1/4 cups flour

With an electric mixer or by hand mix the 2 sugars together and cream the butter with the sugars until light and fluffy.  Mix in the flour half at a time until fully mixed in.  Preheat oven to 325F.  Press dough into an 8x8 square pan lined with either aluminum foil or parchment paper.  Then prick dough throughout with a fork.  Place pan in oven middle of oven and bake about 30-40 minutes or until edges are lightly brown and top is pale golden-do not brown top.  Then remove shortbread from oven and lower temperature to 300, spread lemon curd over the top of the shortbread and bake in the oven for 10 minutes.  Cool completely in the pan on and refrigerate for at least 1/2 hour before cutting into squares.  Remove carefully from pan and sprinkle with confectionery sugar. Enjoy with a cup of your favorite hot tea. 

Lemon-Curd Cookies
1 jar Jenny's Chickens Olde Fashioned Lemon Curd
2-1/2 cups flour
1/2 tsp. baking soda
1 cup (2 sticks) butter
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 cup finely ground pecans


Sift together flour, baking soda.  Beat butter and sugar in large bowl until creamy.  Beat in egg, 2 tsp. of lemon curd and vanilla until fluffy.  Stir in flour mixture and pecans.  Divide dough in half; shape into disks. Wrap in plastic wrap.  Refrigerate 1 hour.On lightly floured surface with floured rolling pin, roll half of dough 1/8 inch thick. With floured 3-inch fluted round cookie cutter, cut out dough. Place, 1 inch apart, on ungreased baking sheets. With floured 1 inch round cookie cutter, cut out centers from half the cookies. Reroll centers and trimmings. Repeat with other half of dough. Bake in 350F oven 12 to 15 minutes, until lightly browned. Cool on racks. Sprinkle confectionary sugar on cookies with cut-out centers.  Spread 1 Tbl.curd over each cookie without cut-out center; top with sugared cookie, pressing lightly to form sandwich. Makes 12-15 cookies

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