Monday, May 21, 2012

When life gives you lemons....

I love all (most) things lemon.  I have a ridiculous collection of lemon recipes. I love lemon bars, lemon chicken, lemon pasta, the lemon cookies I made last night.  I even tried to make my own lemon curd once but it was a bit of a failure so, when I recently saw a jar of lemon curd in the store and grabbed it.  When I saw this recipe for lemon shortcakes with lemon curd I knew I found a use for that jarred lemon curd.  I found the recipe at Tracey's Culinary Adventures.  I tweaked it a bit to what I had on hand. 


Here is the recipe:

For the shortcakes:

1/4 cup sugar
2 teaspoons  lemon zest
1 3/4 cups unbleached all purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 2 tablespoons chilled heavy whipping cream
1 tablespoon turbinado sugar

For assembling the shortcakes:

lemon curd
raspberries (or whatever fruit you prefer)
whipped cream

Preheat oven to 375 F. Line a rimmed baking sheet with parchment paper. (I used my silicone mat for this)

Add the sugar and lemon zest to a medium bowl. Use your fingertips to rub the zest into the sugar until fragrant.
Lemon zest and sugar
  Add the flour, baking powder, and salt and whisk to combine.

Add the butter, then use a pastry cutter (or your fingertips) to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

Can't really see too well, butter all cut it
 Stir in 1 cup of the cream, just until the dough begins to clump together.


Turn the dough onto a lightly floured work surface and gather together.


Press into a 7-inch round (about 1-inch thick) and use a 2-inch cutter to cut rounds (or press into a rectangle 1-inch high and just cut into squares, like I did). Gather the scraps (if you cut rounds) and cut additional rounds. Transfer to prepared baking sheet.


Brush the tops of the biscuits with the remaining 2 tablespoons of cream and sprinkle them with the turbinado sugar.


Bake for 18-20 minutes, or until the tops of the biscuits are golden brown, and a toothpick inserted in the center comes out clean. Transfer the biscuits to a wire rack to cool completely.



To assemble: Cut one of the biscuits in half. Spread the bottom with a layer of lemon curd, then a dollop of whipped cream and a few raspberries. Place the top half of the biscuit on top and finish with additional whipped cream, and raspberries for garnish.


 These  tasted so, so good!  The shortcakes did not "puff" as much as I would have liked.  I think it was because it got really warm in the house today and the butter melted some.  It was either that or I have to do some more research on high altitude baking.  Cut me some slack I moved to Salt Lake City from Boston, it's gonna take some adjusting. 

Try these, you will LOVE them.

Talk to you soon!


Make


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