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Strawberry Dumplings with Lemon Curd recipe

Fluffy, tender dessert dumpling cookedand served in strawberry sauce with a dollop of sweet-tart lemoncurd.

Recipe: Strawberry Dumplingswith Lemon Curd

Lemon Curd:
5 large egg yolks
1/2 cup granulated sugar
6 tablespoons lemon juice
1/4 cup butterStrawberry Sauce:
1 pint basket California strawberries, stemmed and halved
1/2 cup water
1/3 cup granulated sugar
2 teaspoons lemon juice
A pinch of saltDumplings:
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-bottomedstainless steel saucepan combine yolks, sugar and juice; cookover 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 sauceingredients in Dutch oven. Bring to boil, reduce heat, coverand simmer 5 minutes. Set aside; keep warm.
  • To Make Dumplings: In food processor combineflour, sugar, baking powder and salt. Add milk, butter and lemonpeel; pulse on and off just to combine. Divide batter into 12equal portions and place in Dutch oven with sauce. Cover andsimmer 10 minutes without lifting lid.
  • Spoon sauce into 4 dessert plates, dividingequally; top each with 3 dumplings and 1/4 cup lemon curd.

    Makes 4 servings.

    Recipe provided courtesy of CaliforniaStrawberry Commission. ©2003 California Strawberry Commission.All rights reserved. Used with permission.

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  • Comments

    1 Comment


    I can see this tweaked to make a really interesting strawberry shortcake – if the dumplings were baked instead of boiled, with a big bowl of whipped cream and a drizzle of strawberry sauce. What a surprising twist that would make!

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