Strawberry Shortcakes with Meyer Lemon Cream

Name: Strawberry Shortcakes with Meyer Lemon Cream
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 177 milliliters cake flour; 1 large egg; 1 large egg yolk; 355 milliliters all-purpose flour, plus more for dusting; 237 milliliters heavy cream; 59 milliliters fresh lemon juice, preferably from Meyer lemons; 1 Finely grated zest of lemon; 1 teaspoons salt; 1 pinch Pinch of salt; 2 pints strawberries, quartered; 2 Tbsps sugar; 3 Tbsps sugar; 3 Tbsps sugar; 2 Tbsps turbinado sugar; 3 Tbsps unsalted butter; 6 Tbsps cold unsalted butter, cubed, plus 1 1/2 tablespoons melted butter

You can never have too many dessert recipes, so give Strawberry Shortcakes with Meyer Lemon Cream a try. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 739 calories, 9g of protein, and 49g of fat. If you have lemon juice, flour, heavy cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. It is perfect for Mother's Day.

Instructions

Preheat the oven to 37

Equipment you will use

Oven

In a large bowl, whisk the all-purpose and cake flours with the sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in the cold butter until it is the size of small peas. Stir in the cream until a shaggy dough forms.

Ingredients you will need

Baking Powder

Butter

Cream

Dough

Sugar

Peas

Salt

Equipment you will use

Blender

Whisk

Bowl

Turn the dough out onto a very lightly floured surface and knead 2 or 3 times, just until it comes together.

Ingredients you will need

Dough

Roll the dough into a 7-inch round, about 3/4 inch thick. Using a 2 3/4-inch or 3-inch biscuit cutter, stamp out 5 biscuits. Gently gather the scraps and reroll them; cut out 1 more round so you have a total of 6 biscuits.

Ingredients you will need

Biscuits

Dough

Roll

Transfer the biscuits to a baking sheet and brush with the melted butter.

Ingredients you will need

Biscuits

Butter

Equipment you will use

Baking Sheet

Sprinkle the turbinado sugar on top and bake for 25 to 30 minutes, until the biscuits are golden.

Ingredients you will need

Turbinado Sugar

Biscuits

Equipment you will use

Oven

Let cool.

Set a strainer over a medium bowl. In a small saucepan, combine half of the lemon zest with the lemon juice, sugar, egg, egg yolk, salt and 1 tablespoon of the butter. Cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Immediately strain the curd into the bowl.

Ingredients you will need

Lemon Juice

Lemon Zest

Egg Yolk

Butter

Sugar

Salt

Egg

Equipment you will use

Whisk

Sauce Pan

Sieve

Bowl

Whisk in the remaining lemon zest and 2 tablespoons of butter. Press plastic wrap directly onto the surface and refrigerate until cool, about 15 minutes.

Ingredients you will need

Lemon Zest

Butter

Wrap

Equipment you will use

Plastic Wrap

Whisk

In a medium bowl, softly whip the cream. Fold the lemon curd into the whipped cream and refrigerate for at least 15 minutes.

Ingredients you will need

Whipped Cream

Lemon Curd

Cream

Equipment you will use

Bowl

In a medium bowl, toss the strawberries with the sugar and let stand for 15 minutes.

Ingredients you will need

Strawberries

Sugar

Equipment you will use

Bowl

Split the biscuits in half and arrange the bottom halves on plates. Mound the lemon cream on the biscuits, top with the strawberries and their juices and replace the tops.

Ingredients you will need

Strawberries

Biscuits

Cream

Lemon