Ingredients for - Lemon Blueberry Shortcakes
How to cook deliciously - Lemon Blueberry Shortcakes
1. Stage
In a medium saucepan over medium-low heat, cook egg yolks, granulated sugar, lemon zest, lemon juice, and salt, whisking to dissolve sugar. As soon as mixture starts to simmer, reduce heat to low and simmer, whisking constantly, until slightly thickened, about 1 minute. Remove from heat and whisk in butter until combined.
2. Stage
Strain egg yolk mixture through a fine-mesh sieve into a small bowl. Refrigerate until chilled.
3. Stage
In a large bowl, whisk flour, granulated sugar, baking powder, and salt. Add butter pieces and, using your hands or a pastry cutter, work butter into flour mixture until walnut-size pieces form. Add buttermilk and mix with a wooden spoon until a shaggy dough forms.
4. Stage
Turn out dough onto a work surface and knead until smooth and combined. Pat dough to 3/4" thick. Using a 3" round cutter, cut out rounds, gathering scraps and patting 3/4" thick if needed to get 6 rounds.
5. Stage
Arrange rounds on a parchment-lined baking sheet. Brush tops with melted butter and sprinkle with turbinado sugar. Freeze 15 minutes.
6. Stage
Preheat oven to 400°. Bake biscuits until tops and bottoms are golden, 15 to 18 minutes. Let cool about 15 minutes.
7. Stage
In a large bowl, using a hand mixer on medium-high speed (or in bowl of a stand mixer fitted with whisk attachment), beat cream and powdered sugar until medium stiff peaks form.
8. Stage
Cut biscuits in half. Top bottom half with lemon curd, blueberries, and whipped cream. Close with top half of biscuit.
