Meyer lemon shortcake

61
Meyer lemon shortcake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Meyer Lemon Curd

  • 2

    large eggs

  • 2

    large egg yolks

  • cup sugar

  • cup fresh Meyer lemon juice or regular fresh lemon juice

  • 1

    tablespoon (packed) finely grated Meyer lemon peel or regular lemon peel

  • ¼

    teaspoon (generous) coarse kosher salt

  • 6

    tablespoons (¾ stick) unsalted butter, cut into ¼-inch cubes

  • Biscuits

  • cups unbleached all purpose flour

  • ¼

    cup sugar

  • teaspoons baking powder

  • ½

    teaspoon coarse kosher salt

  • 2

    teaspoons (packed) finely grated Meyer lemon peel or regular lemon peel

  • 3

    tablespoons chilled unsalted butter, cut into ½-inch cubes

  • 1

    cup plus 2 tablespoons chilled heavy whipping cream

  • 1

    tablespoon raw sugar

  • Topping

  • 1

    cup chilled heavy whipping cream

  • 2

    tablespoons sugar

Directions

Meyer Lemon Curd Whisk eggs, egg yolks, sugar, lemon juice, lemon peel, and coarse salt in medium metal bowl to blend well. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 170°F to 172°F, 5 to 6 minutes (do not allow to boil). Remove bowl from over water. Whisk butter into curd, 2 to 3 cubes at a time, allowing butter to melt before adding more and whisking until curd is smooth. Press plastic wrap directly onto surface of curd and refrigerate overnight. Biscuits Preheat oven to 375°F. Line rimmed baking sheet with parchment paper. Whisk flour, sugar, baking powder, and coarse salt in medium bowl to blend well. Stir in lemon peel. Add butter cubes and rub in with fingertips until mixture resembles coarse meal. Add 1 cup cream and stir just until dough begins to clump together. Gather dough together. Turn dough out onto lightly floured surface and press out to 7-inch round (about 1 inch thick). Using 2 1/4-inch-diameter cookie cutter dipped into flour, cut out rounds. Reshape dough scraps and cut out additional dough rounds for total of 8. Transfer biscuits to prepared baking sheet, spacing 1 inch apart. Brush top of biscuits with remaining 2 tablespoons heavy whipping cream; sprinkle with raw sugar. Bake until biscuits are golden and tester inserted into center comes out clean, about 20 minutes. Transfer biscuits to rack and cool completely. Topping Using electric mixer, beat 1 cup cream and 2 tablespoons sugar in medium bowl until peaks form. Cut biscuits horizontally in half. Place bottom half of each biscuit on plate. Top each with 1 heaping tablespoon lemon curd. Top with whipped cream topping. Cover each with top half of biscuit. Dust shortcakes with powdered sugar.


Nutrition

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