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Lemons

lots%20of%20lemons.jpeg

I had an over abundance of lemons! I had a bag of lemons, more on my tree, and even a few Meyer lemons.

First I made lemon curd...4 jars! YUM!

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Then I baked some lemon scones.

2 c. flour
2 t. baking powder
1/2 t. salt
4 T. cold unsalted butter (half a stick)
2 eggs
1/3 c. heavy cream
2 T. lemon zest

Preheat oven to 425. Combine flour, baking powder and salt in a large bowl. Cut in the butter with a pastry blender, until it is in very small pieces. Add eggs, one at a time. Finally, add cream and zest. Turn dough onto a floured surface, and knead until smooth. Roll, or pat dough, and cut 6-7 rounds. Bake 15-20 minutes until golden.

We had breakfast for dinner, and used the lemon scones for Lemon Eggs Benedict with crispy pancetta, poached eggs and lemon hollandaise. It was great with grilled asparagus.

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Comments (5)

Barb Cabot:

I really love eggs benedict. Yours look fantastic.

Eden:

Looks wonderful! I have not had breakfast yet, and this is not helping. LOL

sandrac:

Fantastic! How I do love lemons.

Jan:

YOU WERE RIGHT-BRAD MAKES BEAUTIFUL POACHED EGGS. THE WHOLE MEAL LOOKS PICTURE PERFECT!!

Oh yum! I could eat it right now!

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