Lemon Berry Shortcakes
Lemon shortcakes with lemon curd, whipped cream, and fresh berries.
For the lemon curd:
- 6 tablespoons unsalted butter , cut into cubes, divided (141 grams)
- 1 cup granulated sugar (200 grams)
- 1 cup freshly squeezed lemon juice (237 ml, 4-5 lemons)
- Zest of 3 lemons
- 10 large egg yolks
For the shortcake biscuits:
- 1 ¾ cup all-purpose flour (210 grams)
- 1/4 cup granulated sugar (50 grams)
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- Zest of one lemon
- 1/2 cup cold unsalted butter , cubed (56 grams)
- 1 cup cold whipping cream , plus more more for brushing (250 ml)
- 1 cup cold whipping cream (250 ml)
- 3 tablespoons sugar
- 1 teaspoon vanilla
- Sliced strawberries, blueberries, and raspberries
To make the lemon curd:
Combine 4 tablespoons of the butter, sugar, lemon juice, and lemon zest, sugar in a medium saucepan and bring to a boil. Meanwhile, whisk the egg yolks together in a medium bowl. When the lemon juice liquid comes to a boil, remove from heat and slowly add to the eggs in a small steady stream while whisking continuously.
Return the mixture to the saucepan and continue to cook on medium heat, whisking constantly, until thickened, about 5-7 minutes. Remove from heat and strain the curd through a mesh strainer into a medium bowl. Stir remaining 2 tablespoons of butter into the curd. Chill in the fridge for at least 2 hours or overnight.
Make ahead: the lemon curd will keep in the fridge for up to several weeks.
To make the shortcakes:
To make the biscuits, preheat the oven to 400 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 a fork or a pastry blender to cut the butter into the dry ingredients. Add the cream and stir until just combined. Turn out onto a flour surface and lightly knead the dough to incorporate all crumbly bits of dough. Do not overmix.
Press dough out to about 2 inches thick and cut into 2-3 inch rounds. Place on the prepared sheet pan, leaving 1 inch between each biscuit. Brush tops with whipping cream. Bake until tops are golden brown, about 20 minutes. Let cool completely.
Make ahead: Freeze unbaked shortcakes on a lined cookie sheet, then transfer to a zip-top bag and store for up to one month. Bake from frozen, increasing baking time to 23-25 minutes. Or freeze baked shortcakes and store in a zip-top bag in the freezer for up to one month. Let thaw at room temperature, toast in an oven if desired.
To serve shortcakes:
Whip the heavy whipping cream to soft peaks. Add the sugar and vanilla an whip to medium peaks.
To serve, slice the shortcakes in half. Spoon lemon curd on the bottom half of the shortcakes, followed by whipped cream and berries. Top with top half of the shortcakes.
Make ahead: Whipped cream and berries can be prepared up to 8 hours in advance and stored in the fridge.
Sodium: 184mg, Calcium: 160mg, Vitamin C: 12mg, Vitamin A: 1816IU, Sugar: 37g, Fiber: 1g, Potassium: 317mg, Cholesterol: 379mg, Calories: 703kcal, Saturated Fat: 29g, Fat: 48g, Protein: 8g, Carbohydrates: 62g, Iron: 2mg