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Preheat oven to 425. Line a baking sheet with a silpat or parchment paper. In a food processor combine all of the dry ingredients, except the 2 tablespoons of flour.
Add blueberries and lemon zest and toss to coat. Make a well in center of blueberry mixture. Pour egg, buttermilk, almond extract, and vanilla extract into well.
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Cook in microwave on High 1 minute. Stir in 3 tablespoons lemon juice and 1 teaspoon lemon peel. In medium bowl, stir together yogurt and remaining 1/4 cup sugar, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel. In 8-inch square baking dish, arrange half of ladyfingers. Brush with half of lemon syrup. Spoon blueberry mixture over ladyfingers.
Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, [1] lime, [2] orange, [3] grapefruit [4] or tangerine. [5] Other flavor variations include passion fruit (or lilikoi), [ 6 ] [ 7 ] mango , [ 8 ] and berries such as raspberries , [ 9 ] cranberries or blackberries . [ 10 ]
Yields: 12. Prep Time: 20 mins. Total Time: 1 hour. Ingredients. 1 c. granulated sugar. 2. lemons, zested and juiced. 1 c. sour cream. 1/2 c. (1 stick) salted butter ...
Bake the scones for 20 to 25 minutes, until slightly firm and lightly browned on the bottom, pale on top. Let cool for 5 minutes, then transfer to a rack to cool completely. 3. In a medium bowl, whisk the confectioners’ sugar with the remaining 2 tablespoons plus 2 teaspoons of lemon juice until the glaze is smooth.
Make the Blueberry Compote: In a small saucepan, combine 1 cup of the blueberries with the sugar and water. Bring to a simmer and cook over moderate heat until the blueberries break down, about 5 minutes. Scrape the blueberry sauce into a blender, add the lemon juice and puree until smooth.
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