I got super excited to share this recipe with you as a way to ring in the warm summery weather. Only, I glanced outside the window just now and noticed that it is snowing. In the middle of May. It kind of killed my buzz.
But I know the sun will be back soon, probably in full force (and then I will complain about it being too hot, sheesh, I’m hard to please) and when it does, this is exactly the type of treat I want by my side. This isn’t just any old shortcake recipe. Gone are the days of yellow cake, cool whip, and strawberries— there’s a new shortcake in town!
Let’s build a shortcake, shall we? It begins with biscuits sweetened with sugar and cream and flavored with lemon zest. They’re easy, they’re rustic, and they are the perfect vehicle for what comes next.
Lemon curd! Oh, how I love lemon curd. Never made it? I’ve got a step-by-step tutorial.
You’ll also need some whipped cream and fresh berries. I used strawberries and blueberries and the combination with the lemon was incredible.
To assemble, slice a biscuit in half.
Spoon on some lemon curd.
Add a dollop of whipped cream.
Then pile on your fruit.
Put the top back on and you’ve got yourself a delicious shortcake just waiting to be devoured!
Whether they’re a sweet ending to a picnic in the park, or part of a summertime brunch spread, or you just wanted to enjoy something bright and sunny on a less than perfect day, these shortcakes are sure to hit the spot.
Lemon Shortcakes with Lemon Curd and Berries
Adapted from Bon Appetit, March 2010
Makes 8 servings
For the lemon curd:
2 egg yolks
1/3 cup sugar
1/3 cup freshly squeezed lemon juice
Zest of one lemon
1/4 teaspoon kosher salt
1/3 cup unsalted butter, cut into cubes
For the shortcake biscuits:
1 3/4 cup all-purpose flour
1/4 cup sugar
3 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
Zest of one lemon
3 tablespoons cold unsalted butter, cut into cubes
1 cup cold whipping cream, plus more more for brushing
1 tablespoon coarse or raw sugar
1 cup cold whipping cream
4 tablespoons sugar
1 teaspoon vanilla
Pint of strawberries
Pint of blueberries
To make the lemon curd, combine the lemon juice, lemon zest, sugar, and salt in a medium saucepan and bring to a boil. Meanwhile, whisk together the eggs and egg yolks. When the lemon juice liquid comes to a boil, remove from heat and slowly add to the eggs while whisking continuously. Add in a small steady stream at first, and increasing and the mixtures are more combined.
Return the mixture to the saucepan and continue to cook on medium heat, whisking constantly, until thickened, about 5-7 minutes. Whisk butter into the curd a few cubes at a time, allowing the butter to melt between each addition. Strain the curd through a mesh strainer into a medium bowl. Chill in the fridge for at least 2 hours or overnight.
To make the biscuits, preheat the oven to 375 degrees F and line a sheet pan with parchment paper.
In a large bowl, stir together the flour, sugar, baking powder, salt and lemon zest. Add the butter and use your fingers, a fork, or a pastry blender to cut the butter into the dry ingredients. Add the milk and stir until just combined. Turn out onto a flour surface and lighlty knead the dough to incorporate all crumbly bits of dough. Do not overmix, stop when the dough is a uniform ball.
Press dough out to about 2 inches thick and cut into 3 inch squares Place on the prepared sheet pan, leaving 1 inch between each biscuit. Brush tops with whipping cream and sprinkle with coarse sugar. Bake until tops are golden brown, about 20 minutes. Transfer biscuits to a wire rack and cool completely.
When ready to assemble shortcakes, prepare the berries. Hull and slice the strawberries and combine in a bowl with 2 tablespoons of sugar. Stir in the blueberries. Allow to sit while preparing the whipped cream. Whip the heavy whipping cream to soft peaks. Add the sugar and vanilla an whip to medium peaks.
To assemble, slice the cooled biscuits in half. Spoon lemon curd on the bottom half of the shortcakes, followed by whipped cream and berries. Top with top half of biscuits.
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