Ingredients for Lemon And Blueberry Shortcakes
- Fresh Lemon Juice
- 1/4 cup granulated sugar + 3 tablespoons for shortcakes
- 4 large egg yolks
- 1 lemon (zest and juice)
- All Purpose Flour
- Yellow Cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Unsalted Butter
- Whipping Cream
- 3 cups fresh blueberries
- 1/4 cup water
- Blueberry Jam
- Mint Sprig
- Lemon Slice
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How to Make Lemon And Blueberry Shortcakes
- **Lemon Curd:**
- In a heavy medium saucepan, whisk together 1/2 cup lemon juice, 1 cup granulated sugar, and 4 large egg yolks until well combined.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 6 minutes).
- Remove from heat and strain the curd through a fine-mesh sieve into a medium bowl.
- Cover the surface with plastic wrap to prevent a skin from forming and let cool completely.
- **Shortcakes:**
- Preheat oven to 400°F (200°C). Using a vegetable peeler, remove the zest from one lemon in thin strips.
- Juice the lemon to yield 2 tablespoons of juice (reserve juice).
- In a food processor, combine the lemon zest and 3 tablespoons of granulated sugar. Pulse until finely ground.
- Add 2 cups all-purpose flour, 1/2 cup cornmeal, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda to the food processor.
- Process to combine.
- Add 1/2 cup (1 stick) cold unsalted butter, cut into small pieces.
- Process until the mixture resembles coarse crumbs.
- Add 6 tablespoons heavy cream and 2 tablespoons reserved lemon juice.
- Process just until the dough comes together in moist clumps. Do not overmix.
- Gently gather the dough into a ball, flatten into a disk, and place on a lightly floured surface.
- Roll out the dough to 3/4-inch thickness. Use a 2 1/2-inch diameter cookie cutter to cut out 6 rounds.
- Gather scraps, reroll, and cut out additional rounds until you have a total of 6 shortcakes.
- Place the shortcakes on a heavy baking sheet, brush with 2 tablespoons heavy cream, and sprinkle with 2 tablespoons of granulated sugar.
- Bake for 15-18 minutes, or until golden brown and cooked through.
- Let the shortcakes cool completely on a wire rack.
- **Blueberry Sauce:**
- In a heavy small saucepan, combine 1 1/2 cups fresh blueberries, 1/4 cup water, 1/4 cup blueberry preserves, and 1/4 cup granulated sugar.
- Gently stir over medium-high heat until the mixture comes to a boil and the berries begin to release their juices (about 2 minutes).
- Remove from heat and stir in an additional 1 1/2 cups of fresh blueberries.
- Let the sauce cool completely.
- **Assembly:**
- In a medium bowl, beat 1 cup heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cooled lemon curd in two additions.
- Cut the shortcakes horizontally in half.
- Place the bottom halves of the shortcakes on plates.
- Top with a spoonful of blueberry sauce, then a spoonful of the lemon curd mixture.
- Place the top halves of the shortcakes on top.
- Garnish with 1/4 cup fresh blueberries, fresh mint sprigs, and lemon slices (optional).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
153g
Fat
95g
Carbs
24g
