Buttermilk Pancake Puffs Filled With Limoncello Lemon Curd

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   ["Over a double boiler or a water bath using a small pot in a larger pot filled partway with water, whisk the sugar, lemon juice, eggs, lemon zest and limoncella together.", "Add the butter slices a few at a time while continuing to whisk the mixture.", "When all the butter is melted, keep whisking until the mixture becomes thick and the temp is 165 F. If you wish the curd to be thicker, add more butter and whisk. Do not let the curd boil.", "Remove and cool.", "Beat the egg yolks.", "Add the sugar, buttermilk and salt", "Add the flour, soda and baking powder.", "Beat the egg whites until fluffy.", "Fold the egg whites into the mixture.", "Heat the pan on hight heat and brush butter into each cup in the pan.", "When the butter starts to sizzle, put enough batter to fill each cup.", "With a sharp wood skewer or even a toothpick start to gently ""roll"" the batter in each cup a little at a time so the batter spills over and begins making a ball. Continue with this process until all sides of the puff are cooked.", "Remove and cut a tiny slit in each puff and spoon a little lemon curd in each one.", "After they are all assembled, sprinkle with powdered sugar and lemon zest.", "******Making these for the first time is sort of like the first time you made crepes...it gets easy after a few failures. Also...I sometimes put the curd filling in the puff as I am making it, instead of after . I just fill the cup 3/4 full, then spoon a little curd on it and then add more batter to fill the cup. (however, it is less messy to do it after the puff is cooked)"]

* Per serving · 4 servings · Values may vary.