Strawberry Lemon Custard Shortcake |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I just had to buy the June issue of Canadian Living so I could make the cover recipe! I made some changes to the biscuit portion - you could substitute with sponge or angel food cake, if you prefer. Standing time has not been included. Ingredients:
2 cups all-purpose flour |
2 tablespoons granulated sugar |
1/4 teaspoon baking soda |
1 tablespoon baking powder |
1 tablespoon lemon zest |
1/2 cup cold butter, cubed |
1 cup milk |
1 1/2 teaspoons lemon juice |
1 tablespoon coarse sugar |
4 egg yolks |
2 cups milk |
1/2 cup granulated sugar |
1/4 cup cornstarch |
1 tablespoon lemon zest |
3 tablespoons lemon juice |
4 cups sliced strawberries |
2 tablespoons granulated sugar |
2 tablespoons brandy (optional) |
whipping cream |
Directions:
1. BISCUITS: Sift dry ingredients together; mix in zest.
2. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
3. Make a well in the center & pour the milk in; mix the flour into this until it forms a ball - when the mixture comes away from the sides of the bowl without sticking, its ready; if necessary, add a little more flour.
4. Turn out onto a floured surface & gently knead 5 or 6 times - no more or it will become tough.
5. Roll out about 1/2 thick, cut with a cookie cutter or floured glass & place on an ungreased cookie sheet.
6. Brush with lemon juice, sprinkle with coarse sugar & bake in preheated 450F oven for 8 to 12 minutes or until light golden colour on top.
7. CUSTARD: Whisk yolks, sugar, corn starch, zest & 1/4 cup of the milk in a bowl; set aside.
8. In a heavy saucepan, heat the remaining milk over medium heat just until bubbles form around the edge; gradually, whisk into the yolk mixture.
9. Return to the pan & cook over medium heat, stirring constantly, until thick enough to coat a spoon, about 5 minutes.
10. Strain through a fine-mesh sieve into a bowl; stir in lemon juice.
11. Place plastic wrap directly on surface & refrigerate until cold, about 2 hours or up to 2 days.
12. BERRIES: Toss berries, sugar & brandy (if using) in a large bowl; let stand for 30 minutes or up to 2 hours.
13. ASSEMBLY: Slice cooled biscuits in half horizontally & place bottom half on serving dishes.
14. Spoon some strawberries onto each biscuit & top with custard; place biscuit tops on top of custard.
15. Spoon more strawberries onto each biscuit top followed by whipped cream.
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