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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Lord Sentino
[email protected]These shortcakes were a disappointment. They were not as fluffy as I expected, and the lemon glaze was too sweet.
Goku
[email protected]I followed the recipe exactly, but my shortcakes didn't turn out right. They were too dry and the blueberries were tough.
Muhammad Ejaz Bhatti
[email protected]I'm not sure what went wrong, but my shortcakes turned out terrible. They were flat and dense, and the lemon glaze was runny.
sepo lubinga
[email protected]These shortcakes were a waste of time. They were dense and flavorless. I would not recommend this recipe to anyone.
Abdallah Bello
[email protected]I would not recommend this recipe. The shortcakes were dry and the lemon glaze was too sweet.
Willem Fronemann (Willem)
[email protected]These shortcakes were just okay. The lemon glaze was a bit too tart for my taste, and the shortcakes were a bit dry.
Coco Melon
[email protected]I'm so glad I found this recipe! These shortcakes were delicious and easy to make. I will definitely be making them again.
ami to sei LTD
[email protected]These shortcakes were a hit at my brunch party! Everyone loved them. The recipe was easy to follow and the shortcakes turned out perfectly.
Ammon McFarland
[email protected]I loved these shortcakes! The lemon glaze was the perfect finishing touch. I will definitely be making these again for my next party.
Unknown User
[email protected]These shortcakes were amazing! The lemon and blueberry flavors were perfect together, and the shortcakes were so fluffy and moist. I will definitely be making these again and again.
Katelyn Jeffs
[email protected]Overall, these shortcakes were a good recipe. They were easy to make and turned out well. I would recommend them to anyone looking for a simple and delicious dessert.
Badar Usman
[email protected]The shortcakes were a bit dry, but the lemon glaze helped to moisten them up. I would recommend adding a bit more butter to the shortcake batter next time.
I Owais
[email protected]These shortcakes were a bit too sweet for my taste, but they were still good. I think I would reduce the amount of sugar in the glaze next time.
MafenQ Emmanuel
[email protected]I'm not a big baker, but these shortcakes were easy to make and turned out great. The recipe is well-written and easy to follow. I will definitely be making these again.
Khokhar Sahb
[email protected]I made these shortcakes for a brunch party and they were a hit! Everyone raved about how delicious they were. The lemon glaze was the perfect finishing touch.
Haadi gujjar
[email protected]I followed the recipe exactly and the shortcakes turned out perfectly. They were light and fluffy, and the lemon and blueberry flavors were well-balanced. My family loved them!
Ahmad Mehar
[email protected]These lemon and blueberry shortcakes were a delightful treat! The combination of tart lemon and sweet blueberries was perfect, and the shortcakes were fluffy and moist. I will definitely be making these again.