Raisin Tea Biscuits

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If you like scones, then you are going to love these tea biscuits!

Ingredients:

1 cup raisins (145 grams)-soaked in 1 cup very hot water

3 cups AP flour (420 grams)

3/4 cup granulated sugar (150 grams)

1 Tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup very cold unsalted butter (170 grams)

1 cup evaporated milk (252 grams)

2 tablespoons fresh lemon juice (30 grams)

2 teaspoons vanilla bean extract (pure vanilla extract can also be used)

1 large egg + 1 tablespoon water (to make egg wash)

Instructions:

Prepare baking sheet by lining it with a piece of parchment paper or silicone pad.  Preheat oven to 375° F (190° C).

Soak raisins in the hot water for 10-15 minutes, drain, and set aside.

Grate very cold butter and place in refrigerator until ready to use.

Line baking sheet with parchment or silicone pad.

Whisk the dry ingredients together in a large mixing bowl.

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Add cold butter to dry ingredients and work in gently with your fingers.  Add drained raisins and stir.

Add lemon juice and vanilla to evaporated milk.  Stir the liquids until combined.

Make a well in the center of the flour mixture then pour the wet ingredients into the center of the well.  With a wooden spoon, gently stir ingredient just until dough comes together and forms a ball.  Do not over mix!!

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Turn the dough onto a lightly floured surface.  Roll the dough 3/4″ -1″ thickness.  Cut dough with a biscuit cutter and place on prepared baking sheet. Recipe makes 12-16 biscuits depending on the size of your cutter.

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Make an egg wash by mixing the egg and water together in a small bowl.  Brush egg wash on biscuits using a pastry brush.

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Bake for 20 minutes or until golden brown. Transfer to a cooling rack.  These biscuits are best served fresh.  I like to have mine with a little butter and lime (or lemon curd).

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I hope you make these delicious tea biscuits.  If you do, tag me on Instagram @goodeatsbymimi.  I would love to see your pictures!

 

 

Meyer Lemon Curd

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“If life gives you Meyer lemons, make this lemon curd, and you’ll be glad you did!” Mary Penn

I love all things lemon and this lemon curd is no exception!

In the past couple of years I have seen Meyer lemons in  grocery stores. Curious, I purchased some, and boy oh boy, these things are on a whole new scale of deliciousness!! The taste is not quite as tangy as regular lemons.

I did some research to find out about these new little “rays of sunshine” that came into my life.  Apparently, they are a cross between a lemon and a mandarin orange (this really sets them apart in taste!).   The skin is much smoother and shinier than a regular lemon.  It’s a darker yellow color inside and out.  Because they are sweeter than a regular lemon, the uses for this lemon are endless.  They can be squeezed over salads, poultry and fish, but because of their sweeter taste, the outcome will be different (in a good way!).

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Don’t get me wrong, I still have a love for regular lemons (I’m referring to Lisbon and Eureka lemons, which are the two most common varieties found in our grocery store’s produce section).  They are delicious with their bright sunny skin and tangy yellow pulp that makes you pucker!

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My daughter when she was five (she’s 30 now).

Meyer lemons were introduced to the United States from China in the early 20th century by a man named Frank Meyer (hence the name “Meyer” lemon). Thanks Wikopedia!

That being said, this curd is a real deal changer!  It tastes sweeter and the color is brighter.This is my go to lemon curd now and if you make this, I know it will be yours too!

This lemon curd has a beautiful texture and is perfect as a filling for your baked goods.  It has a thicker consistency than any curd I’ve made before.  Coming from someone who loves to have a lemon filled doughnut or cake, this is THE ULTIMATE FILLING! (sorry for all caps, but I am very passionate about this curd).

I hope you try this recipe (it’s easy peasy lemon squeezy)!  If you do, tag me on Instagram @goodeatsbymimi . I would love to see your photos!

Ingredients:

  • 3 eggs (room temperature)
  • 3 egg yolks (room temperature)
  • ¾ cup granulated sugar
  • ½ cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 3 tablespoons butter

Instructions:

Zest one Meyer lemon. The Curd is going to cooked in a double boiler. I make mine in a heat proof bowl placed over a pan with about an inch of water in the bottom.

Whisk together the egg yolks, eggs, sugar, lemon juice and zest in a large bowl.  Cook the mixture over barely simmering water, (make sure the water isn’t touching the bowl). Whisk constantly, until the lemon mixture thickens and reaches 170°F (76°C) on an instant-read thermometer. This takes about ten minutes.  The mixture will be get foamy (that’s the way it’s supposed to be).

Remove bowl from the simmering water pot.  Strain the curd into a bowl. Immediately whisk in the butter until the mixture is smooth and emulsified.

Transfer to 2 small jars.  This curd can be stored in the refrigerator for up a week, but I doubt it’s going to last that long! I like to eat it right out the jar with a spoon…yes, it’s that good!