Please note that shipping charges are based on the total after a discount code is applied, so eligibility for free shipping (or a reduced shipping rate) may change once a discount code is applied at check-out
For example, if you have a 20% off discount code and your total here is $40.00, once you add the 20% discount code at check-out, your order would now be $32, and would be eligible for $4.95 shipping but not free shipping.
Also, we do our very best to get your order processed as quickly as possible. However, the estimated delivery date provided is only an estimate. Any delays on the part of the USPS or carrier are out of our control. The current advisory from the USPS states that packages may require more time to be delivered due to limited transportation availability as a result of the ongoing COVID-19 impacts. Therefore, currently we cannot refund expediated shipping costs.
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That is why we take pride in extending a 100% guarantee of satisfaction. If, for whatever reason, you are not happy with your True Citrus product,
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Put butter, sugar, and True Lemon in top of a double boiler over simmering water.
Stir frequently until butter melts and sugar dissolves. In a bowl, beat eggs well. Stirring constantly, spoon a little hot lemon mixture into eggs to temper them.
Pour egg mixture into pan, still stirring constantly, and continue to cook over simmering water until curd is thick (should coat the back of a wooden spoon). Put into container and refrigerate to cool.
For the scones:
Heat oven to 425 degrees F.
Spray baking sheet with nonstick cooking spray. Can also use lined muffin tins.
Mix flour, baking powder, salt, 1/4 cup sugar, poppy seeds, and True Lemon in a large bowl.
Cut in butter using pastry blender or crisscrossing 2 knives until mixture resembles fine crumbs. Pour buttermilk over flour mixture and stir quickly with a fork until dough just leaves side of bowl and forms a ball. Turn dough onto lightly floured surface. Gently roll in flour to coat. Knead lightly 10 times.
Roll or pat into a 9-inch circle. Sprinkle with sugar, if desired. Cut into 8 wedges (like a pie). If using muffin tin, scoop generous spoonfulls into each muffin section.
Place wedges on prepared baking sheet, keeping wedges slightly separated. Bake 12 to 15 minutes or until golden brown. Immediately remove from baking sheet.
Serve warm or cold with lemon curd.
Store any leftover lemon curd in the refrigerator to keep fresh.