MEYER LEMON SHORTCAKES WITH MEYER CURD AND MIXED CITRUS
Provided by Karen DeMasco
Categories Fruit Juice Mixer Citrus Fruit Brunch Dessert Bake Vegetarian Lemon Party Lemon Juice Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 22
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.
- *Also called turbinado or demerara sugar; available at most supermarkets and at natural food stores.
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Muhammad Shafiq Munssif
[email protected]These shortcakes are the perfect balance of tart and sweet. The curd is especially delicious, and the shortcakes are light and fluffy. I love serving them with a scoop of vanilla ice cream.
SA Roshan
[email protected]These shortcakes are a bit of work, but they're definitely worth it. The curd is amazing, and the shortcakes are light and fluffy. I'll definitely be making these again.
Nazar Nazar
[email protected]I've made these shortcakes several times now, and they're always a hit. They're so easy to make, and they're always delicious. I love that I can use any type of citrus I have on hand, and the curd is always perfect.
Anitha Palani
[email protected]These shortcakes are the perfect summer dessert. They're light and refreshing, and the citrus flavors are so bright and cheerful. I love serving them with a scoop of vanilla ice cream or a dollop of whipped cream.
Julia KRASOWSKA
[email protected]I'm not a big baker, but I was able to make these shortcakes without any problems. They turned out great, and my family loved them. The curd was especially a hit.
Khalil Niazmand
[email protected]These shortcakes are so easy to make, and they're always a crowd-pleaser. I love that I can use any type of citrus I have on hand, and the curd is always delicious.
Hana Ghrimed
[email protected]I made these shortcakes for a brunch party and they were a huge success. Everyone loved them! The curd was especially delicious, and I'm already planning to make it again soon.
Larry Beck
[email protected]These shortcakes were a bit more work than I expected, but they were definitely worth it. The curd was amazing, and the shortcakes were light and fluffy. I'll definitely be making these again.
Iqbal Khokhar
[email protected]I'm not a huge fan of Meyer lemons, but I found that the curd in this recipe was the perfect balance of tart and sweet. The shortcakes were also very good, and they held up well to the curd.
Terzaria Matthews
[email protected]These shortcakes are perfect for summer. They're light and refreshing, and the citrus flavors are so bright and cheerful. I love serving them with a scoop of vanilla ice cream.
Maddyraj Bk np
[email protected]I've made these shortcakes twice now, and they've been a hit both times. The recipe is easy to follow, and the results are delicious. I especially love the Meyer lemon curd - it's so tart and flavorful.
Leyaqat Ali
[email protected]These shortcakes were a hit at my last dinner party! The Meyer lemon curd was tangy and sweet, and the mixed citrus added a nice burst of flavor. The shortcakes themselves were light and fluffy, and they held up well to the curd and citrus.