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Add a photoServings: 8
Ingredients
- 2 c. all-purpose flour
- 1/4 c. sugar
- 3 tsp baking pwdr
- 1/3 c. stick margarine
- 2/3 c. fat-free buttermilk
- 1 Tbsp. grated gingerroot
- 1/2 c. lemon curd Sugar if you like
Directions
- Heat oven to 400 degrees. Spray cookie sheet with nonstick cooking spray.
- Mix flour, sugar, and baking pwdr in large bowl. Cut in margarine using pastry blender or possibly crisscrossing 2 knives, till mix resembles fine crumbs. Stir in buttermilk and gingerroot till dough leaves side of bowl and forms a ball.
- Divide dough in half. Place half of dough on cookie sheet; pat or possibly roll into 7-inch circle. Spread lemon curd over dough to within 1/2 inch of edge. Pat or possibly roll remaining dough into 7-inch circle; gently place over lemon curd. Gently healthy pinch edge to seal. Sprinkle with sugar. Cut surface of dough into 8 wedges, making cuts 1/4-inch deep (don't cut into lemon curd). Bake 18 to 20 min or possibly till golden. Cold 5 min. Cut into wedges. Serve hot.
- This recipe yields 8 servings.
- Comments: Lemon curd is often used to fill pastries, as well as a spread for bread. Prepared lemon curd is available in most large supermarkets and specialty gourmet shops.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 8 servings | |
| Calories 214 | |
| Calories from Fat 72 | 34% |
| Total Fat 8.13g | 10% |
| Saturated Fat 1.6g | 6% |
| Trans Fat 1.41g | |
| Cholesterol 1mg | 0% |
| Sodium 583mg | 24% |
| Potassium 69mg | 2% |
| Total Carbs 31.26g | 8% |
| Dietary Fiber 0.9g | 3% |
| Sugars 7.32g | 5% |
| Protein 3.93g | 6% |
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