Lemon curd shortcake w/ raspberries & strawberries
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Flour |
| dash | Salt | |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Baking powder |
| 1½ | tablespoon | Butter |
| 5 | tablespoons | Milk |
| ½ | cup | Raspberries & strawberries, |
| . sliced | ||
| Whipped cream | ||
| 2 | Mint sprigs for garnish | |
| ½ | cup | Sugar |
| 2 | Eggs | |
| ½ | cup | Fresh lemon juice |
| Grated peel of 1 Lemon | ||
| 2 | tablespoons | Unsalted butter |
Directions
LEMON CURD
Sift together the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture is crumbly. Stir in the milk, 1 Tbsp at a time, to make a dough that holds together.
Gather the dough into a ball and divide in half. Flatten to 2 3-inch circles about 1 inch thick. Place the shortcakes 2 inches apart on an ungreased baking sheet.
Bake at 425øF until lightly browned, about 15 to 20 minutes. Remove from the oven. Place shortcakes on a wire rack to cool while preparing the lemon curd.
To serve, split the warm biscuits open. Spoon 3 Tbsp lemon curd on each. Reserve remaining for another recipe or pass on the side. Top each with half the raspberries and strawberries. Cover with top half of biscuits. Add dollop of whipped cream to each and garnish with a mint sprig. Serve warm.
** Lemon Curd **
Combine the sugar, eggs, lemon juice and peel in a small, heavy-bottomed saucepan. Mix well. Cook over low heat, stirring constantly, until thick, about 5 minutes. Remove from the heat. Stir in the butter until it melts.
Pour lemon curd through a wire sieve into a bowl. Curd can be served warm or cooled to room temperature. Makes about ¾ cup.
NOTE: If desired, curd can be made a day in advance. Cover with plastic wrap and refrigerate.
** Washington Times - Food section - 10 May 1995 ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 05-25-95