Dried Cherry Biscuits and Vanilla Lemon Curd: Secret Recipe Club

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Welcome to another installment of the Secret Recipe Club! My assigned blog for this month was Culinary Adventures with Camilla. I really wish Camilla had about About Me page (hint, hint!), because from what she cooks I think she must be a fascinating person!

Girl seems to have limitless energy and creativity in the kitchen. Butternut squash bread? Quails in almond sauce? Apricot soup? Camilla has made them all and lived to tell the tale. I take it her kids are willing to eat a little more adventurously than mine.

Being not quite that brave, I chose a cherry biscuit recipe that I thought my family would devour. I love biscuits in any shape or form. I’ve always wanted to make lemon curd, too, and that is what Camilla recommended to go along with the biscuits.

Because I didn’t have any ginger syrup or any idea where to find some, I made a vanilla-lemon curd using plain old vanilla syrup like you find in the coffee aisle. I’m not a huge ginger fan, anyway.

I found that: (a) if you use raw (turbinado) sugar in your lemon curd, it’s going to be brown, not yellow; and (b) it’s really hard not to let the eggs scramble. I had my stovetop on the lowest setting and I STILL had to pick out a few strands of scrambled egg. I was going to strain it, but then I would have lost all my lemon zest.

[Camilla’s lemon curd is yellow even though she said she used raw sugar. Maybe there is a lighter color of raw sugar I don’t know about. You can substitute plain old white sugar, too, and I’m sure it will be fine.]

All in all, I think the dish turned out lovely. The biscuits are less fluffy than a normal cut-in-the-butter one, but they’re easier! And I adore the super-tart lemon curd. It has the slightest hint of vanilla. If you wanted to up the vanilla factor, you could add in some good vanilla extract or the inside of a vanilla bean or more vanilla syrup.

Dried Cherry Biscuits

Yield: about 16 small triangle biscuits


  • 4 c. white whole wheat flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/3 c. packed brown sugar
  • 4 eggs, lightly beaten
  • 1/2 c. butter, melted
  • 1/2 c. warm water
  • 1 tsp. vanilla
  • 1/2 c. dried tart cherries


Preheat oven to 425F.

In a large mixing bowl, whisk together flour, baking powder, salt, and brown sugar.

Make a well in the center. Add eggs, melted butter (cooled), warm water, and vanilla.

Stir together to combine. Knead with hands until uniform (there may still be some flour in the bottom of bowl).

Work in the dried cherries with your hands.

On a cutting board, press the dough into a 9 to 10 inch circle.

Cut into small wedges. Place on a greased cookie sheet and bake at 425 for 18-20 minutes, until brown. (You may brush them with egg wash or melted butter before baking to enhance color.)


Vanilla Lemon Curd

Vanilla Lemon Curd


  • 3 small or 2 large lemons
  • 1/3 c. turbinado sugar (can sub white)
  • 4 T butter
  • 1 1/2 tsp. vanilla syrup
  • 4 egg yolks


Zest the lemons, then juice over a fine-mesh strainer to get rid of any pulp. (I had about 1/2 c. lemon juice and 1/3 c. zest.)

In a small saucepan, combine lemon juice, zest, sugar, butter, and vanilla syrup. Bring to a boil.

Meanwhile, whisk egg yolks. Stream some of the boiling liquid into the eggs, whisking rapidly, to temper the eggs. Turn your stovetop down to low to medium-low, making sure liquid is no longer boiling. Add eggs/liquid back into it, whisking continuously. Continue to whisk until mixture is slightly thickened, never letting boil.

Pour into a bowl and cover with plastic wrap, pressing the wrap onto the curd so a skin won't form. Cool completely. Use as you would jam or jelly. Keep refrigerated.


5 thoughts on “Dried Cherry Biscuits and Vanilla Lemon Curd: Secret Recipe Club

  1. Jessie, hint taken. I’ll write an about me this week. Love that you cooked the scones and lemon curd; I might just have to do that this week. I use the organic raw turbinado sugar from Trader Joe’s, it’s sort of a pale honey color, definitely not brown. But the egg yolks are what makes the difference in the color, I think. Thanks again for cooking from my blog.

  2. Thanks for finding that I cooked from your blog this month, this is the first moment I’ve had to sit down and actually write a comment. I was bummed that my Maisie decided she was going to be picky with peanut butter but my husband really enjoyed the spiced up version. Thanks for a quick & easy recipe that is great for kids & adults.

    Your recipe today looks delicious, lemon curd is one of my all time favorites, I think it may have been the first recipe I posted on my blog. If you make it again, do it in a double boiler and it will be easier to keep the eggs from becoming scrambled.

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