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Lemon biscuit shortcakes stuffed with lemon curd, whipped cream, and fresh berries.

Lemon Berry Shortcakes

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Lemon shortcakes with lemon curd, whipped cream, and fresh berries.
Servings 8 servings
Calories 703
Author Annalise


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)

For serving:

  • 1 cup cold whipping cream (250 ml)
  • 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.


Adapted from Bon Appetit.


Calories: 703kcal | Carbohydrates: 62g | Protein: 8g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 379mg | Sodium: 184mg | Potassium: 317mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1816IU | Vitamin C: 12mg | Calcium: 160mg | Iron: 2mg