Lemon Curd:
5 large egg yolks
1/2 cup granulated sugar
6 tablespoons lemon juice
1/4 cup butter
Strawberry 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 salt
Dumplings:
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-bottomed stainless steel
saucepan combine yolks, sugar and juice; cook over 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
sauce ingredients in Dutch oven. Bring to boil, reduce heat,
cover and simmer 5 minutes. Set aside; keep warm.
To Make Dumplings: In food processor combine flour,
sugar, baking powder and salt. Add milk, butter and lemon peel;
pulse on and off just to combine. Divide batter into 12 equal
portions and place in Dutch oven with sauce. Cover and simmer
10 minutes without lifting lid. Spoon sauce into 4 dessert plates,
dividing equally; top each with 3 dumplings and 1/4 cup lemon
curd.
