Meyer Lemon Shortcakes With Meyer Curd And Mixed Citrus Read Mo Recipes

MEYER LEMON CURD

Meyer Lemon Curd image

Delicious in a pie or tart or as a spread. I came up with this recipe after being presented with two gigantic bags of Meyer lemons...Thanks, Sharon. Spooned into some decorative jelly jars, it made for some very welcome holiday and host gifts. My secret to prevent curdling is to start out the cooking low and slow; when it smooths out, then turn the heat up to medium and stir constantly until it's done.

Provided by Hogareno

Categories Desserts Fillings Fruit Fillings

Time 45m

Yield 16

Number Of Ingredients 6

Ingredients

2 cups white sugar
¾ cup butter, at room temperature
4 eggs
4 egg yolks
1 ⅓ cups Meyer lemon juice
2 teaspoons grated Meyer lemon zest

Steps:

Beat sugar and butter together in a large bowl with an electric mixer on low speed until creamy, 2 to 3 minutes. Beat in eggs and yolks one at a time until incorporated. Mix in lemon juice. Transfer mixture to a saucepan.
Cook the mixture over low heat, stirring gently until smooth. Increase the heat to medium and simmer gently, stirring constantly, until curd is thick enough to coat a spoon and reaches 170 degrees F (77 degrees C) on a candy thermometer, 15 to 30 minutes. Remove from heat and stir in lemon zest.
Transfer curd to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin forming as it cools. Allow to cool briefly, about 10 minutes. Transfer to the refrigerator and chill until thick.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 27 g, Cholesterol 120.6 mg, Fat 11 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 6.2 g, Sodium 81 mg, Sugar 25.6 g

MEYER LEMON SHORTCAKES WITH MEYER CURD AND MIXED CITRUS READ MO

Meyer Lemon Shortcakes With Meyer Curd and Mixed Citrus Read Mo image

Make and share this Meyer Lemon Shortcakes With Meyer Curd and Mixed Citrus Read Mo recipe from Food.com.

Provided by Ambervim

Categories Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

2 large eggs
2 large egg yolks
1/3 cup sugar
1/3 cup lemon juice, fresh
1 tablespoon lemon peel, finely grated
1/4 teaspoon coarse kosher salt (or more)
6 tablespoons butter, cut into 1/4-inch cubes
1 3/4 cups unbleached all-purpose flour
1/4 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon coarse kosher salt
2 teaspoons lemon peel, finely grated
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 cup chilled heavy whipping cream
2 tablespoons chilled heavy whipping cream
1 tablespoon turbinado sugar
1 cup chilled heavy whipping cream
2 tablespoons sugar
mixed citrus marmalade
powdered sugar

Steps:

For Meyer lemon curd:
Whisk eggs, egg yolks, sugar, lemon juice, lemon peel, and coarse salt in medium metal bowl to blend well. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 170°F to 172°F, 5 to 6 minutes (do not allow to boil). Remove bowl from over water. Whisk butter into curd, 2 to 3 cubes at a time, allowing butter to melt before adding more and whisking until curd is smooth. Press plastic wrap directly onto surface of curd and refrigerate overnight.
For biscuits:.
Preheat oven to 375°F Line rimmed baking sheet with parchment paper. Whisk flour, sugar, baking powder, and coarse salt in medium bowl to blend well. Stir in lemon peel. Add butter cubes and rub in with fingertips until mixture resembles coarse meal. Add 1 cup cream and stir just until dough begins to clump together. Gather dough together. Turn dough out onto lightly floured surface and press out to 7-inch round (about 1 inch thick). Using 2 1/4-inch-diameter cookie cutter dipped into flour, cut out rounds. Reshape dough scraps and cut out additional dough rounds for total of 8.
Transfer biscuits to prepared baking sheet, spacing 1 inch apart. Brush top of biscuits with remaining 2 tablespoons heavy whipping cream; sprinkle with raw sugar. Bake until biscuits are golden and tester inserted into center comes out clean, about 20 minutes. Transfer biscuits to rack and cool completely.
For topping:.
Using electric mixer, beat 1 cup cream and 2 tablespoons sugar in medium bowl until peaks form.
Cut biscuits horizontally in half. Place bottom half of each biscuit on plate. Top each with 1 heaping tablespoon lemon curd, then generous spoonful of Mixed Citrus "Marmalade" . Top with whipped cream topping. Cover each with top half of biscuit. Dust shortcakes with powdered sugar.

Nutrition Facts : Calories 536.3, Fat 39, SaturatedFat 23.6, Cholesterol 213.6, Sodium 443.7, Carbohydrate 42, Fiber 0.9, Sugar 18.2, Protein 6.6

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Whisk eggs, egg yolks, sugar, lemon juice, lemon peel, and coarse salt in medium metal bowl to blend well. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 170°F to 172°F, 5 to 6 minutes (do not allow to boil). Remove bowl from over water. Whisk butter into curd, 2 to 3 cubes at a time, allowing butter to melt before adding more and whisking until curd is smooth. Press plastic wrap directly onto surface of curd and refrigerate overnight.
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