Lemon-Poppy Seed Shortcakes

Makes 8 servings

Kathryn Barczi

ingredients

Meyer Lemon Curd

4 large eggs
1 3/4 cups sugar
3/4 cup fresh Meyer lemon juice or regular lemon juice
4 tsp finely grated Meyer lemon peel or regular lemon peel
3/4 cup chilled unsalted butter, cut into 1/2-inch cubes

Biscuits

2 cups all purpose flour
3/4 cup packed golden brown sugar
1 1/2 TBSP poppy seeds
1 TBSP baking powder
1/2 tsp salt
1/2 cup chilled unsalted butter cut into 1/2-inch cubes
3/4 cup whipping cream
3 large eggs
1 1/2 tsp finely grated Meyer lemon peel or regular lemon peel
1 TBSP raw sugar*
8 cups strawberries (about 4 pints) hulled, thinly sliced
Lightly sweetened whipped cream

directions

Meyer Lemon Curd

Whisk eggs in heavy medium saucepan to blend. Whisk in sugar, lemon juice, and lemon peel. Add butter. Stir mixture over medium heat until butter melts and curd thickens, stirring constantly, about 12 minutes (do not boil). Strain into medium bowl. Press plastic wrap directly onto surface of lemon curd and refrigerate until cold, about 4 hours. (Can be made 2 days ahead. Keep refrigerated.)

Biscuits

1
Preheat oven to 375 degrees. Line rimmed baking sheet with parchment paper. Whisk flour, brown sugar, poppy seeds, baking powder, and salt in large bowl to blend. Add butter and rub in with fingertips until coarse meal forms. Beat cream, 2 eggs, and lemon peel in small bowl to blend. Stir in cream mixture into flour mixture, tossing until dough comes together. Transfer to lightly floured surface. Pat out dough to 8-inch round. Cut dough into 8 wedges.
2
Transfer biscuit wedges to prepared baking sheet. Beat remaining egg in small bowl to blend. Brush each biscuit with beaten egg. Sprinkle biscuits with raw sugar. Bake biscuits until golden brown on top and tester inserted into center comes out clean, about 17 minutes. Cool 10 minutes. (Can be made 6 hours ahead. Cool completely. Store at room temperature. Rewarm in 350 degrees oven 6 minutes.)
3
Slice biscuits in half, horizontally. Place one bottom half on each of 8 plates. Spoon about 2 1/2 TBSP lemon curd onto each biscuit half. Spoon strawberries over lemon curd. Top strawberries dollop with of whipped cream. Spread 2 1/2 TBSP lemon curd on cut side of each biscuit top. Cover with biscuit tops and serve.

Source: Kathryn Barczi