3/4 c Flour
ds Salt
2 ts Sugar
1 ts Baking powder
1 1/2 tb Butter
5 tb Milk
1/2 c Raspberries & strawberries,
. sliced
Whipped cream
2 Mint sprigs for garnish
LEMON CURD
1/2 c Sugar
2 Eggs
1/2 c Fresh lemon juice
Grated peel of 1 Lemon
2 tb Unsalted butter
Sift together the flour, salt, sugar and baking powder in a bowl. Cut
in the butter until mixture is crumbly. Stir in the milk, 1 Tbsp at
a time, to make a dough that holds together.
Gather the dough into a ball and divide in half. Flatten to 2 3-inch
circles about 1 inch thick. Place the shortcakes 2 inches apart on an
ungreased baking sheet.
Bake at 425?F until lightly browned, about 15 to 20 minutes. Remove
from the oven. Place shortcakes on a wire rack to cool while
preparing the lemon curd.
To serve, split the warm biscuits open. Spoon 3 Tbsp lemon curd on
each. Reserve remaining for another recipe or pass on the side. Top
each with half the raspberries and strawberries. Cover with top half
of biscuits. Add dollop of whipped cream to each and garnish with a
mint sprig. Serve warm.
** Lemon Curd **
Combine the sugar, eggs, lemon juice and peel in a small,
heavy-bottomed saucepan. Mix well. Cook over low heat, stirring
constantly, until thick, about 5 minutes. Remove from the heat. Stir
in the butter until it melts.
Pour lemon curd through a wire sieve into a bowl. Curd can be served
warm or cooled to room temperature. Makes about 3/4 cup.
NOTE: If desired, curd can be made a day in advance. Cover with
plastic wrap and refrigerate.
** Washington Times – Food section – 10 May 1995 **
Yields
2 servings