Strawberry Lemon Custard Shortcake

Strawberry Lemon Custard Shortcake


1. BISCUITS: Sift dry ingredients together; mix in zest.

2. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.

3. Make a well in the center & pour the milk in; mix the flour into this until it forms a ball - when the mixture comes away from the sides of the bowl without sticking, its ready; if necessary, add a little more flour.

4. Turn out onto a floured surface & gently knead 5 or 6 times - no more or it will become tough.

5. Roll out about 1/2" thick, cut with a cookie cutter or floured glass & place on an ungreased cookie sheet.

6. Brush with lemon juice, sprinkle with coarse sugar & bake in preheated 450F oven for 8 to 12 minutes or until light golden colour on top.

7. CUSTARD: Whisk yolks, sugar, corn starch, zest & 1/4 cup of the milk in a bowl; set aside.

8. In a heavy saucepan, heat the remaining milk over medium heat just until bubbles form around the edge; gradually, whisk into the yolk mixture.

9. Return to the pan & cook over medium heat, stirring constantly, until thick enough to coat a spoon, about 5 minutes.

10. Strain through a fine-mesh sieve into a bowl; stir in lemon juice.

11. Place plastic wrap directly on surface & refrigerate until cold, about 2 hours or up to 2 days.

12. BERRIES: Toss berries, sugar & brandy (if using) in a large bowl; let stand for 30 minutes or up to 2 hours.

13. ASSEMBLY: Slice cooled biscuits in half horizontally & place bottom half on serving dishes.

14. Spoon some strawberries onto each biscuit & top with custard; place biscuit tops on top of custard.

15. Spoon more strawberries onto each biscuit top followed by whipped cream.

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Nutrition

Ingredients