Lemon and Blueberry Shortcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Lemon curd, lemon-cornmeal shortcakes, blueberry sauce and fresh blueberries are teamed in a winning dessert. Ingredients:
7 tablespoons fresh lemon juice |
6 tablespoons sugar |
4 large egg yolks |
1 lemon |
5 tablespoons sugar |
1 1/4 cups all purpose flour |
1/4 cup yellow cornmeal |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
6 tablespoons (3/4 stick) chilled unsalted butter, diced |
8 tablespoons chilled whipping cream |
3 1/4 cups blueberries (from about two 12-ounce baskets) |
6 tablespoons water |
3 tablespoons all-fruit blueberry spread |
1 tablespoon sugar |
2/3 cup chilled whipping cream |
fresh mint sprigs (optional) |
lemon slices (optional) |
Directions:
1. 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.)
2. 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.
3. 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.
4. 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.)
5. 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.
6. 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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