Meyer Lemon Shortcakes with Meyer Lemon Curd
from traceysculinaryadventures.blogspot.com
1/4 cup sugar
2 teaspoons Meyer lemon zest
1 3/4 cups unbleached all purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 2 tablespoons chilled heavy whipping cream
1 tablespoon turbinado sugar
Preheat oven to 375 F. Line a rimmed baking sheet with parchment paper.
Add the sugar and lemon zest to a medium bowl. Use your fingertips to rub the zest into the sugar until
fragrant. Add the flour, baking powder, and salt and whisk to combine. Add the butter, then use a pastry
cutter (or your fingertips) to work the butter into the dry ingredients until the mixture resembles coarse
crumbs. Stir in 1 cup of the cream, just until the dough begins to clump together. Turn the dough onto a
lightly floured work surface and gather together. Press into a 7-inch round (about 1-inch thick) and use a 2-
inch cutter to cut rounds (or press into a rectangle 1-inch high and just cut into squares, like I did). Gather
the scraps (if you cut rounds) and cut additional rounds. Transfer to prepared baking sheet.
Brush the tops of the biscuits with the remaining 2 tablespoons of cream and sprinkle them with the
turbinado sugar. Bake for 18-20 minutes, or until the tops of the biscuits are golden brown, and a toothpick
inserted in the center comes out clean. Transfer the biscuits to a wire rack to cool completely.
Meyer Lemon Curd
from traceysculinaryadventures.blogspot.com
Add the sugar and lemon zest to a medium bowl. Use your fingertips to rub the zest into the sugar until
fragrant. Add the flour, baking powder, and salt and whisk to combine. Add the butter, then use a pastry
cutter (or your fingertips) to work the butter into the dry ingredients until the mixture resembles coarse
crumbs. Stir in 1 cup of the cream, just until the dough begins to clump together. Turn the dough onto a
lightly floured work surface and gather together. Press into a 7-inch round (about 1-inch thick) and use a 2-
inch cutter to cut rounds (or press into a rectangle 1-inch high and just cut into squares, like I did). Gather
the scraps (if you cut rounds) and cut additional rounds. Transfer to prepared baking sheet.
Brush the tops of the biscuits with the remaining 2 tablespoons of cream and sprinkle them with the
turbinado sugar. Bake for 18-20 minutes, or until the tops of the biscuits are golden brown, and a toothpick
inserted in the center comes out clean. Transfer the biscuits to a wire rack to cool completely.
Meyer Lemon Curd
from traceysculinaryadventures.blogspot.com
Makes about 1 1/2 cups
{Note: you can make the recipe with regular lemons too, just increase the sugar to 3/4 cup.}
1/2 cup Meyer lemon juice (from about 4 Meyer lemons)
1 tablespoon lemon zest
1/2 cup sugar
2 large eggs
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
Makes 8 biscuits
{Note: you can make the recipe with regular lemons too, just increase the sugar to 3/4 cup.}
1/2 cup Meyer lemon juice (from about 4 Meyer lemons)
1 tablespoon lemon zest
1/2 cup sugar
2 large eggs
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
In a medium heatproof bowl, whisk the lemon juice, zest, sugar and eggs together until well combined. Add
the butter and set the bowl over a saucepan of simmering water. Cook, whisking almost constantly, until the
curd has thickened and registers 160 F on an instant read thermometer. Strain through a fine mesh strainer
into a second heatproof bowl. Allow to cool slightly, then press a piece of plastic wrap against the surface
and store in the refrigerator. The curd will keep for a week.
the butter and set the bowl over a saucepan of simmering water. Cook, whisking almost constantly, until the
curd has thickened and registers 160 F on an instant read thermometer. Strain through a fine mesh strainer
into a second heatproof bowl. Allow to cool slightly, then press a piece of plastic wrap against the surface
and store in the refrigerator. The curd will keep for a week.
To assemble: Cut one of the biscuits in half. Spread the bottom with a layer of whipped cream, then a dollop of curd and a few raspberries (I cut mine in half). Place the top half of the biscuit on top and finish with additional whipped cream, curd and raspberries for garnish.
Makes 8 biscuits
Mr. Frederiches and I enjoyed this dessert, it was tart and light and delicious. Even though making the lemon curd was time-consuming I would make this again.
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