Meyer Lemon Shortcakes with Meyer Lemon Curd

When it comes to shortcakes I usually am a traditional strawberry girl, but after seeing these with Meyer lemon zest in the shortcake itself and topped with Meyer lemon curd I couldn’t resist. After all, I love nearly all fruit so I have to pass on the strawberries from time to time.

The verdict? You really need to make these. Use regular lemons if you have to and just add a little more sugar, because these shortcakes were so good I could’ve eaten them without being topped by anything. Meyer lemon biscuit cookie anyone?

One year ago: Spinach Artichoke Pasta

Two years ago: Stuffed Jalapeno Chicken Rolls

MEYER LEMON SHORTCAKES WITH MEYER LEMON CURD

Makes 8 biscuits

Ingredients:

1/4 cup sugar

2 tsp Meyer lemon zest

1-3/4 cups all-purpose flour

3-1/2 tsp baking powder

1/2 tsp salt

3 Tbsp chilled unsalted butter, cut into 1/2-inch cubes

1 cup plus 2 Tbsp chilled heavy whipping cream

1 Tbsp turbinado sugar

Meyer lemon curd

Raspberries (or whatever fruit you prefer)

Whipped cream

Directions:

1. Preheat oven to 375. Line a rimmed baking sheet with parchment paper.
2. 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 rectangle 1-inch high and cut into squares. Transfer to prepared baking sheet.
3. 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.
4. 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. Place the top half of the biscuit on top and finish with additional whipped cream, curd and raspberries for garnish.

Source: Tracey’s Culinary Adventures