LEMON AND BLUEBERRY SHORTCAKES
Categories Bread Citrus Dairy Egg Dessert Bake Blueberry Lemon Cornmeal Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 22
Steps:
- For Curd:
- Combine lemon juice, sugar and egg yolks in heavy medium saucepan. Whisk over medium heat until mixture thickens and just comes to boil, about 6 minutes. Transfer curd to medium bowl; set aside to cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
- For Biscuits:
- Preheat oven to 400°F. Using vegetable peeler, remove peel from lemon in strips. Squeeze 2 tablespoons juice from lemon; reserve juice. Place peel and 3 tablespoons sugar in processor. Blend until peel is finely ground. Add flour, cornmeal, baking powder,salt and baking soda; process to blend. Add butter; process until mixture resembles coarse meal. Add 6 tablespoons cream and 2 tablespoons lemon juice; process just until moist clumps form. Gather dough into ball; flatten into disk.
- Pat out dough on lightly floured surface to 3/4-inch-thick round. Using floured 2 1/2-inch-diameter cutter, cut out rounds. Gather scraps; pat out to 3/4-inch-thick round. Cut out enough additional rounds to equal a total of 6. Place on heavy large baking sheet. Brush with 2 tablespoons cream. Sprinkle with 2 tablespoons sugar.
- Bake biscuits until cooked through and golden, about 15 minutes. Transfer to plate. Cool. (Can be made 3 hours ahead. Let stand at room temperature.)
- For Sauce:
- Combine 1 1/2 cups blueberries, water, blueberry spread and sugar in heavy small saucepan. Stir gently over medium-high heat until mixture come to boil and berries begin to release juices, about 2 minutes. Remove from heat. Mix in 1 1/2 cups blueberries. Cool.
- Beat cream in medium bowl until stiff peaks form. Fold into curd in 2 additions. Cut biscuits horizontally in half. Place bottoms on 6 plates. Spoon some sauce, then lemon curd mixture over each. Place biscuit tops over. Garnish with 1/4 cup blueberries, and mint and lemon slices, if desired.
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Born Bad
[email protected]I can't wait to try these shortcakes! They look so delicious.
Ayaz Muhammad
[email protected]These shortcakes are the perfect way to celebrate summer. The lemon and blueberry flavors are so refreshing.
Louise Jones
[email protected]I love that these shortcakes can be made with fresh or frozen blueberries. It's a great way to use up extra berries.
samiul islam jidan
[email protected]These shortcakes are my new go-to dessert recipe. They're so easy to make and everyone loves them.
Jaanthony Williams
[email protected]I've made these shortcakes several times and they're always a hit. They're the perfect summer dessert!
WYNR gaming
[email protected]I'm not sure what went wrong, but my shortcakes turned out really dense.
Barbara Sconyers
[email protected]These shortcakes were a disappointment. The lemon flavor was overpowering and the blueberries were too tart.
CP Samrat
[email protected]I followed the recipe exactly, but my shortcakes didn't turn out as fluffy as I hoped.
no no
[email protected]The shortcakes were a bit dry, but the lemon and blueberry flavors were still good.
cielito Guz
[email protected]These shortcakes were a bit too sweet for my taste, but my kids loved them.
Naime Chowdhuary
[email protected]I'm so glad I found this recipe. My family loved these shortcakes.
Tabitha Mabei
[email protected]5 stars! These shortcakes were absolutely delicious.
Nicholas Norton
[email protected]These shortcakes were so easy to make, even for a beginner baker like me. I'll definitely be making them again!
Tuseef Mushtaq
[email protected]I'm not usually a fan of blueberries, but these shortcakes changed my mind! The sweetness of the berries paired perfectly with the tartness of the lemon.
Rahat Writes
[email protected]These shortcakes were a hit at my last party! The lemon and blueberry flavors were a perfect combination, and the shortcakes were so light and fluffy.