Recipe courtesy of Christine Thibodeau
Lemon and Blueberry Shortcakes
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 535
- Total Fat
- 29
- Saturated Fat
- 17
- Carbohydrates
- 63
- Dietary Fiber
- 5
- Sugar
- 26
- Protein
- 6
- Cholesterol
- 205
- Sodium
- 364
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
Sauce:
3 1/4 cups wild blueberries
4 tablespoons water
3 tablespoons all fruit blueberry spread
1 tablespoon sugar
2/3 cup chilled whipping cream
Curd:
7 tablespoons fresh lemon juice
5 tablespoons sugar
4 large egg yolks
Biscuits:
1 lemon
5 tablespoons sugar
1 1/4 cups flour
1/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons chilled unsalted butter, diced
8 tablespoons chilled whipping cream
Directions
- Curd: Combine lemon juice, sugar, and egg yolks in heavy saucepan. Beat over medium heat until mixture thickens and just comes to a boil, about 6 minutes. Transfer curd to medium bowl; set aside to cool. Can be prepared 1 day ahead. Cover and refrigerate.
- Biscuits: Preheat oven to 400 degrees F. With lemon zester, remove peel from lemon in strips. Squeeze lemon and reserve 2 tablespoons juice. Place the rind and 3 tablespoons sugar in processor. Blend until peel is finely ground. Add dry ingredients; 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 a disk. Pat out dough on a lightly floured surface to 3/4-inch thick round. Using floured 2 1/4-inch diameter cutter, cut out rounds. Gather scraps, pat out to 3/4-inch thick round. Cut out 6 rounds, total.
- Place on large baking sheet. Brush with 2 tablespoons cream. Sprinkle with 2 tablespoons sugar. Bake until cooked through and golden, about 15 minutes. Transfer to plate, cool. Up to this point, the recipe can be made 3 hours ahead.
- Sauce: Combine 1 1/2 cups blueberries, water, blueberry spread, and sugar in small saucepan. Stir gently over medium high heat until mixture comes to a boil and berries begin to release juices, about 2 minutes. Remove from heat; mix in 1 1/4 cups blueberries. Cool. Beat cream in medium bowl until stiff peaks form. Fold into curd in 2 additions. Cut biscuits in half horizontally. Place bottoms on 6 plates. Spoon some sauce, the lemon curd mixture over each. Replace biscuit tops. Garnish with fresh blueberries.