Add the chilled butter and whizz briefly until the mixture resembles fine breadcrumbs. Strawberry Shortcake Bundt With Fresh Lemon Curd Strawberry Shortcake Bundt drizzled with warm fresh lemon curd and topped with tart strawberry buttercream and strawberries. The blueberry biscuits are good to drop into a freezer bag once they’re thoroughly cooled. Who doesn’t need something to bake while they’re chillin’ on a Sunday afternoon? For lemon curd: In a small bowl, whisk together the egg yolks, lemon zest, lemon juice, sugar and salt. Spoon a large dollop or two of whipped cream onto the bottom half of the biscuit. Use a stand mixer or hand mixer to whip the cream until it forms stiff peaks (for reference about what a “stiff peak” is, check out this article). While the biscuits are baking, make the homemade vanilla whipped cream. Make sure they’re very well combined because you don’t want to over stir once the wet ingredient is added. Scroll through the step by step photos to see how to make Lemon Curd Shortbread: Split the shortbread dough into two equal pieces. Cook the mixture over low-medium heat, stirring … Press edges to seal, make an incision in the centre and sprinkle with remaining 2 tsp sugar. Dee. Stir to combine. Beat 2 eggs, yolks, 1/2 cup sugar, 2 tablespoons milk, and salt in a saucepan until well mixed. There’s extra whipped cream in my bowl so I added some extra lemon curd to finish it off. Finally, place the other half of the biscuit on top and serve! So. For ten years I have never had a weekend off from work. Put the base of the shortcake on a flat serving plate. These were spectacular. Not only is it stunning, but you can also brag about it being made totally from scratch (don’t worry, it’s still insanely easy). Two cups of cream alone would set me back about five bucks! … Then pour the filling into the crust. The curd recipe makes more than you need. Finely grate lemon rind and squeeze the juice of the lemons. Maybe do the biscuit as is and use peaches for filling like in strawberry shortcake, slice of five and beverage with a little sugar. For the lemon curd filling, whisk the eggs until pale in color. Enter the email address associated with your account, and we'll send you a link to reset your password. And yes whipped cream is the perfect cuppa joe topping :), This looks great! Rest the bowl over a pan of just simmering water and cook gently, stirring frequently, for 15-20 minutes until very thick, taking care not to let the mixture get too hot or it will curdle. please click this link to activate your account. They’re so good! Whisk over medium heat until mixture thickens and just comes to boil, about 6 minutes. Preheat oven to 375°F. Sure you do. Cover the lemon curd with the remaining crumble mix pat down very lightly and place it … Auto ‘corrected’. Good. This site uses Akismet to reduce spam. Subscribe to delicious. For the shortcake, heat the oven to 200°C/fan180°C/gas 6. I used my Luscious Homemade Lemon Curd to top these shortcakes, but if you’re looking to keep things simple, you can definitely swap it out for store bought lemon curd. Beat with an electric mixer on high speed until thickened, about 3-5 minutes. Spread over curd, then top with reserved pastry. This Lemon, Black & Blueberry Shortcake is a fresh and vibrant Summer dessert that you can easily whip up and add to your festive table. Place flour, custard powder, baking powder, sugar, butter and zest in a food processor and … Top with the shortcake wedges, then dust with icing sugar. Strain in the lemon juice, then add the zest, 115g sugar, 75g butter and cornflour. Place the shaped biscuits on a parchment lined baking sheet. Combine the dry ingredients for the blueberry biscuits in a bowl: 1.25 cups all-purpose flour, 1/2 tsp salt, 1 Tbsp sugar, and 2 tsp baking powder. Do you have a discount grocery around? Place shortcake bottoms on serving plates. Sift the flour, baking powder and a pinch of salt into a food processor. I made these shortcakes and a batch of lemon curd up this morning, and we loved the results. Refrigerate the whipped cream until you’re ready to assemble the shortcakes. Pour 1 cup heavy whipping cream into the bowl of dry ingredients and stir until it forms a ball of dough (avoid over stirring). Lift the top piece onto a board and cut into 8 wedges. Stir 1 cup blueberries into the dry ingredients. That’s okay Viktoria! Place in a bowl, add butter and sugar. Add 1 cup heavy whipping cream to a glass or metal bowl along with 2 Tbsp sugar and 1 tsp vanilla extract. Peaches and lemon don’t seem like the greatest combo . Not only do you get a nice tangy lemon curd bonus at the bottom … Start with delicious, flaky cream biscuits, then set out bowls of sliced berries and a tangy lemon cream filling and let them figure out their favorite combination. Cool on a wire rack, then halve the shortcake horizontally using a serrated knife. We have sent you an activation link, Just keep in mind that frozen blueberries are a bit juicier and will probably turn your biscuits kind of blue-ish. magazine this month and receive a free cookbook, Subscribe to the digital edition of delicious. Everything was delicious and I can’t wait until breakfast tomorrow! Happy to hear it! The blueberry sauce and lemon curd can be prepared ahead of time and kept in the refrigerator for up to two weeks. Add the sugar mixture, lemon juice, … It's okay for the dough to be slightly sticky, just make sure no dry flour remains on the bottom of the bowl. _Assemble: Using a serrated knife, split the shortcakes. For the lemon curd: While the shortcakes are cooking, combine the lemon zest and sugar in a small bowl. Whisk flour, sugar, baking … Transfer to another bowl and cool slightly, then cover with cling film and leave to cool completely. Delicious magazine is a part of Eye to Eye Media Ltd. The raspberries provide vibrant color and a refreshing, tart taste. Where are you located? For Curd: Combine lemon juice, sugar and egg yolks in heavy medium saucepan. To make the biscuits, preheat the oven to 400 degrees F and line a sheet pan with parchment paper. Top with whipped cream and fresh blueberries. These shortcakes can be a sweet option for breakfast or serve as an end to a ladies luncheon. Bake in the middle of the oven for 35 minutes or until pastry is browned and crisp. round baking pan. Split shortcakes horizontally. Remove from heat and strain into a bowl and let cool. Add flour if necessary to keep the dough from sticking to your hands as you divide the dough into six equal sized pieces and shape each into a ball. This was a perfect weekend breakfast adventure! I will use this again in the future for guests, when it isn’t just me eating six shortcakes by myself lol, Baking in Europe, I didn’t get the consistency perfectly right as on the picture, but it was amazing anyway! And then take a photo of it and post it on social media because you deserve to brag about this one. In another bowl, whisk egg, buttermilk, melted butter, lemon zest, lemon juice and vanilla. Set bowl over saucepan of … You must be logged in to rate a recipe, click here to login. If you want to impress someone, this dessert is the one to do it. Lemon Curd Shortcake is my definition of a rich dessert. Fabulous! Lish. But peaches and blueberries work great together. Bake until the center is set. For the lemon curd, beat the whole eggs and the yolk together in a bowl, then strain into a medium heatproof bowl. Subscribe to delicious. Beat the egg with 1½ tbsp of the milk. Spoon 1/2 cup berry mixture over each shortcake half, and spoon 3 tablespoons Lemon Curd over berries. Lemon Curd Shortbread Crumble Slice is a twist on my apricot shortbread crumble slice recipe where we take the crunchy crumble base and topping and filled with a tangy, creamy, homemade lemon curd… It was perfection. Preheat the oven to 400ºF. I don’t blame you one bit! Welcome to the world of delicious recipes designed for small budgets. Remove the baking sheet from the oven and allow the biscuits to cool. magazine. Luckily, every part of this beautiful pile of goodness is freezer-friendly! Heat oven to 180°C. Using extra flour if necessary to keep your hands from sticking, divide the dough into six equal sized … If an account was found for this email address, we've emailed you instructions to reset your password. If it seems too dry, add the rest of the milk. Preheat oven to 350°. Transfer to a small saucepan. I used chopped frozen strawberries instead and it was very good! Ous. That’s always a good sign! Remove them from the oven and let them cool. I’d like to know where you get your cream, because up here, it sure ain’t that cheap! Combine the strawberries, blackberries, and blueberries in a bowl. Learn how your comment data is processed. I did modify the recipe a little by using half the vanilla since I like like milder vanilla flavors. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), … I used the recipe for lemon curd and the whole thing was so easy to follow. Your directions were clear, and the step-by-step photos were reassuring. I made it as the recipe called and it was all gone in minutes. Combine the dry ingredients for the blueberry biscuits in a bowl (flour, salt, sugar, and baking powder). By queso144 Spread with the clotted cream, then spoon a third of the lemon curd over (or more if you’d like your shortcake more lemony) and swirl with a knife – see tip. While the blueberry biscuits are baking, make the homemade vanilla whipped cream. Add 1 cup heavy whipping cream to the dry ingredients. Preparation. Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side … Simply incredible. As a food lover and a number cruncher I've decided that cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Fresh blueberries, tangy lemon curd, creamy homemade whipped cream, and fluffy biscuits make these Blueberry Lemon Curd Shortcakes a totally epic dessert! Strawberry Shortcake & Lemon Curd Parfaits (a.k.a. Top with lemon cream sauce … Made this over the weekend and unexpectedly had friends over. Well, these Blueberry Lemon Curd Shortcakes so easy that I don’t know if you can really call it a “project,” but eating them will definitely be an event because these little show stoppers are pretty epic. No. I have fresh peaches in my fridge and am planning on subbing out the blueberries. Gather the dough together into a ball, turn out onto a floured surface and knead, briefly and very gently, until smooth. Using extra flour if necessary to keep your hands from sticking, divide the dough into six equal sized pieces. Add the cream and Meyer lemon juice. What’s better than a stack of fluffy buttermilk pancakes? Place the lemon curd and heavy whipping cream in a medium bowl. This one’s a keeper. This dessert is absolute BLISS in every bite and it's beautiful, as well! Hands-on time 45 min, oven time 15 min plus cooling, Shortcake with lemon curd and clotted cream, 100g chilled unsalted butter, diced, plus extra to grease, 85g free-range egg, beaten (1-2 large eggs), Zest and juice 2 large unwaxed lemons (you’ll need 150ml juice). The Lemon … Strawberry Shortcake S’mores; Lemon-Blueberry Frozen Yogurt Shortcake Recipe - Pillsbury.com Now you can stay up to date with all the latest news, recipes and offers. Lift it onto a lightly buttered baking sheet, then bake for 15 minutes or until golden and a skewer pushed into the centre comes out clean. Filling: Mix the lemon zest and sugar in a bowl with a fork or rub with your fingertips to increase the lemon flavor. Grease and flour a 9-in. Shape one each into a ball and place them on a baking sheet lined with parchment paper. Line rimmed baking sheet with parchment paper. Then simmer thin slices of lemon in sugar and water to make a candied lemon topping. Place bowl over a saucepan of hot water and heat until the butter has melted. And while I haven’t tried it, apparently you can freeze whipped cream! Roll half the dough to a 12″ round, spread the lemon curd … The cake is plain, so the egg and butter-based lemon curd stands out. Not so sweet, exactly how I like desserts. Bake the biscuits for 23-25 minutes, or until they’re golden brown. Keep, chilled, in sterilised jars for up to 3 weeks. So join me in celebrating the last of the summer fruit by making some Blueberry Lemon Curd Shortcakes! This recipe depends on the specific fat content of heavy whipping cream to create the correct texture in the biscuits and whipped cream. It’s okay if the dough is slightly sticky, just make sure there is no dry flour left on the bottom of the bowl. Gently roll out the dough into a disc 1cm thick and 23cm across. Once out of the oven spread a layer of lemon curd straight on top the shortbread keeping it in the tin. Add 1 cup of blueberries to the biscuit dry ingredients. Use a fork to mix together until fully incorporated. Fold in the lemon curd (feel free to add more to taste). The lemon curd was an unexpected and delightful addition. It’s sooooo good! Set a strainer over a medium bowl. today for just £13.50 – that's HALF PRICE! Add the heavy whipping cream, vanilla, and sugar to a glass or metal bowl. Budget Bytes » Recipes » Dessert Recipes » Blueberry Lemon Curd Shortcakes. <3, We’re going to keep finding reasons to use it :), Your email address will not be published. These look soooo good! Stir … (This is the Splatterware jelly roll pan made by Crow Canyon, purchased from Rove and Swig – affiliate link). No problem! More ». Preheat the oven to 400ºF. …but I’m not sure what to do in place of the lemon curd? Your email address will not be published. Spoon half of lemon curd (about 1 1/4 cups) over blueberry puree in dollops, then spread to sides of dish. “Slice or dice and macerate with a little sugar” . Enjoy immediately. Looking for a summer pudding that’s a bit…different? You’re a party of one and six Blueberry Lemon Curd Shortcakes is a bit much, but you still REALLY want to make them (I don’t blame you!). I was hoping you’d make another recipe with that curd! Do you need a Sunday baking project? Lemon Mousse with Fresh Berries. 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. Check out my full tutorial about How to Make Homemade Whipped Cream. Add in the eggs and whisk for almost 30 seconds or until combined well. Holy moly, so good. This American-style shortcake recipe is just as irresistible for afternoon tea as it is for dessert. Split the shortcakes in half horizontally using a serrated knife, and place each half on a dessert plate. Stir the ingredients together until it forms a ball of dough (avoid over stirring). I was lucky enough to catch these fresh summer blueberries on sale, but the rest of the year you can definitely use frozen blueberries. Once the biscuits are cool enough to handle, carefully slice them in half to create a top and bottom piece. https://www.tasteofhome.com/recipes/strawberry-lemon-shortcake Add to the bowl and stir with a fork until the mixture starts to clump slightly. Lemon curd (if you made your own) freezer superbly (I use a jar, leaving room at the top for expansion). Required fields are marked *. Curious about homemade whipped cream? In a large bowl, whisk flour, sugar, baking powder and salt. Bake the blueberry biscuits for 23-25 minutes, or until they are golden brown. Beat the egg with 1½ tbsp of the milk. Trifles) An easy recipe for individual strawberry shortcake parfaits layered with bright lemon curd, macerated strawberries, buttery scone, and pillowy whipped cream. Stir until very well combined. Nice work Kelli! Bonus: the whipped cream is great in your coffee. In a separate bowl beat the eggs and add to lemon mixture stirring constantly until the … Join me for delicious recipes designed for small budgets. For Meyer lemon curd: Whisk eggs, egg yolks, sugar, lemon juice, lemon peel, and coarse salt in medium metal bowl to blend well. Cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Small budget? Store the curd in an airtight container for up … Top the bottom half of the shortcake with a large spoonful of macerated strawberries with juices, then top with and lemon curd whipped cream, and the remaining shortcake half. This was a very adventurous recipe for me, but it turned out great! Thanks for sharing. Transfer to a mixing bowl, then stir in the 60g sugar. Add to the bowl and stir with a fork until the mixture starts to … It’s taking all my will power to not eat the whole batch right now. Grease a slice tin, about 17 x 27cm. Use a stand mixer or hand mixer to whip the cream until it forms. Add a large dollop or two of vanilla whipped cream to each bottom piece, top with a couple tablespoons of lemon curd and a sprinkle of fresh blueberries, and then place the other half of the biscuit on top. When the biscuits are cool enough to handle, carefully slice them in half so there is a top and bottom piece. 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To Eye Media Ltd ingredients together until fully incorporated as it is for dessert zest!, turn out onto a board and cut into 8 wedges and cornflour photos were reassuring coffee! Place bowl over a medium bowl we have sent you an activation link please. Medium heat until mixture thickens and just comes to boil, about 6 minutes shortcakes can be a option. Afternoon tea as it is for dessert made this over the weekend and unexpectedly had friends over 'll! Stir with a fork until the mixture over low-medium heat, stirring … heat oven to 180°C …! In mind that frozen blueberries are a bit juicier and will probably turn your biscuits kind of.... A dessert plate using a serrated knife butter and whizz briefly until the has. Know where you get your cream, because up here, it sure ain t. ( feel free to add more to taste ) re thoroughly cooled parchment lined baking lined... Summer pudding that ’ s extra whipped cream is great in your coffee photos were reassuring dollop or two whipped. 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Address associated with your account and ramen noodles night after night great in your coffee receive.: ), this dessert is absolute BLISS in every bite and it was all in! T wait until breakfast tomorrow half, and blueberries in a bowl and it was all gone minutes! Set me back about five bucks until they are golden brown you must be logged to. And unexpectedly had friends over to another bowl and cool slightly, then add the whipping! Until thickened, about 3-5 minutes medium heat until mixture thickens and just comes to,..., every part of Eye to Eye Media Ltd the base of milk! Is absolute BLISS in every bite and it was very good lemon and. As it is for dessert of goodness is freezer-friendly biscuits to cool keep chilled... “ slice or dice and macerate with a little sugar ” to create the correct texture in eggs... Affiliate link ) finish it off add in the biscuits and whipped cream onto the half... Low-Medium heat, stirring … heat oven to 200°C/fan180°C/gas 6 someone, this looks great email... On top and serve correct texture in the eggs until pale in color the address. Afternoon tea as it is for dessert summer pudding that ’ s a bit…different added! Create the correct texture in the 60g sugar gently, until smooth do in of. Sterilised jars for up to 3 weeks curd up this morning, and blueberries in a medium bowl added! The world of delicious and butter-based lemon curd ( about 1 1/4 cups ) over blueberry puree in,! The whipped cream in a medium heatproof bowl over blueberry puree in dollops, then top the! Called and it was all gone in minutes make sure no dry flour remains on the lemon curd shortcake. Every bite and it 's beautiful, as well biscuits for 23-25 minutes, or until combined well than. Five bucks a pinch of salt into a food processor a budget n't! Feel free to add more to taste ) once the wet ingredient added! Ball, turn out onto a floured surface and knead, briefly and gently... Until they ’ re very well combined because you don ’ t that cheap lemon... Of the lemon curd filling, whisk flour, salt, sugar, 75g butter and.! I made these shortcakes can be a sweet option for breakfast or serve as an to... Curd, beat the egg and butter-based lemon curd ( feel free to add more to taste ) them....