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Citrus Blini with Roasted Strawberries, Fresh Lemon Curd, and Whipped Creme Fraîche



Lemon Curd

1 ⅓ cup butter, cubed

1 cup sugar

2 ⅓ cups fresh lemon juice (bottled will taste metallic)

Zest of 5 lemons

20 egg yolks

1 cup sugar

1 ⅓ cup butter, cubed


2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

3 tablespoons honey

Zest of 2 oranges

Zest of 2 lemons

2 eggs

3 cups milk

4 tablespoons melted butter, cooled slightly


For Lemon Curd

  1. Bring the first measure of butter, first measure of sugar, lemon juice and zest to a boil in a stainless saucepot.
  2. Whisk together egg yolks and second measure of sugar in a bowl until smooth, then slowly add hot liquid while whisking constantly.
  3. Return mixture to saucepot and bring to a simmer for 2 minutes, stirring constantly to avoid scorching.
  4. Remove from heat and stir in second measure of butter until smooth.
  5. Strain mixture into a baking dish and refrigerate until chilled, with plastic lightly pressed against the surface so that a skin does not form.

For Blini

  1. Sift together all dry ingredients and set aside.
  2. Whisk together all wet ingredients, zests included.
  3. Fold wet and dry ingredients together until just combined. Mixture will be very lumpy.
  4. Brush a hot griddle or non-stick pan with a little butter, then drop 2 tablespoons of batter to form each blini.
  5. Cook about 2 minutes on each side until fluffy.

For Roasted Strawberries

  1. Toss together all ingredients and allow to macerate at room temperature about an hour.
  2. Whisk together vinegar, honey, thyme leaves, and salt.
  3. Place strawberries cut side down in a baking dish and pour liquid over them.
  4. Cover dish with foil and bake at 250 degrees for approximately an hour, until strawberries have softened but still hold their shape.
  5. Allow to cool slightly, then transfer berries to another dish to cool.
  6. Strain remaining liquid and cool to use as a syrup.

For Whipped Crème Fraîche

  1. Whisk crème fraîche (preferably with an electric mixer) until it is light and fluffy, with stiff peaks.
  2. Add vanilla extract and whisk to combine.

To Plate

  1. Spread curd across the bottom of a bowl, then stack blini on top.
  2. Cover with strawberries and remaining syrup, then finish with a dollop of whipped crème fraîche.
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