Best 2 Meyer Lemon Shortcakes With Meyer Curd And Mixed Citrus Recipes
The combination of sweet and tangy flavors in Meyer lemon shortcakes with Meyer curd and mixed citrus is sure to delight your taste buds. These luscious shortcakes are made with a rich, buttery biscuit-like pastry that is filled with a creamy Meyer lemon curd and topped with a variety of citrus fruits. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will yield delicious results that are perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
MEYER LEMON CURD
Delicious in a pie or tart or as a spread. I came up with this recipe after being presented with two gigantic bags of Meyer lemons...Thanks, Sharon. Spooned into some decorative jelly jars, it made for some very welcome holiday and host gifts. My secret to prevent curdling is to start out the cooking low and slow; when it smooths out, then turn the heat up to medium and stir constantly until it's done.
Provided by Hogareno
Categories Desserts Fillings Fruit Fillings
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Beat sugar and butter together in a large bowl with an electric mixer on low speed until creamy, 2 to 3 minutes. Beat in eggs and yolks one at a time until incorporated. Mix in lemon juice. Transfer mixture to a saucepan.
- Cook the mixture over low heat, stirring gently until smooth. Increase the heat to medium and simmer gently, stirring constantly, until curd is thick enough to coat a spoon and reaches 170 degrees F (77 degrees C) on a candy thermometer, 15 to 30 minutes. Remove from heat and stir in lemon zest.
- Transfer curd to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin forming as it cools. Allow to cool briefly, about 10 minutes. Transfer to the refrigerator and chill until thick.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 27 g, Cholesterol 120.6 mg, Fat 11 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 6.2 g, Sodium 81 mg, Sugar 25.6 g
MEYER LEMON SHORTCAKES WITH MEYER CURD AND MIXED CITRUS READ MO
Make and share this Meyer Lemon Shortcakes With Meyer Curd and Mixed Citrus Read Mo recipe from Food.com.
Provided by Ambervim
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- For 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.
- For 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.
- For 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, then generous spoonful of Mixed Citrus "Marmalade" . Top with whipped cream topping. Cover each with top half of biscuit. Dust shortcakes with powdered sugar.
Nutrition Facts : Calories 536.3, Fat 39, SaturatedFat 23.6, Cholesterol 213.6, Sodium 443.7, Carbohydrate 42, Fiber 0.9, Sugar 18.2, Protein 6.6
Tips:
- Make sure to use fresh Meyer lemons for the best flavor. If you can't find Meyer lemons, you can substitute regular lemons, but the flavor will be slightly tart.
- To make the shortcakes extra fluffy, whisk the flour and baking powder together before adding it to the wet ingredients.
- Don't overmix the shortcake batter. Overmixing will make the shortcakes tough.
- Bake the shortcakes until they are golden brown on top and a toothpick inserted into the center comes out clean.
- For the Meyer lemon curd, make sure to whisk the eggs and sugar together until they are light and fluffy. This will help prevent the curd from curdling.
- Cook the curd over low heat, stirring constantly. This will help prevent the curd from burning.
- Once the curd has thickened, remove it from the heat and stir in the butter. This will help make the curd smooth and shiny.
- Serve the shortcakes warm with the Meyer lemon curd and mixed citrus. You can also add a dollop of whipped cream or ice cream for an extra special treat.
Conclusion:
These Meyer lemon shortcakes are the perfect summer dessert. They are light, fluffy, and bursting with citrus flavor. The Meyer lemon curd is tart and tangy, and the mixed citrus adds a refreshing sweetness. These shortcakes are sure to be a hit at your next party or gathering.
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