Meyer Lemon Shortcakes with Meyer Curd and Berries

by Jennifer

This is my adaptation of a recipe from Bon Appetit.  You can substitute regular lemons for the Meyer lemons.  The Meyer lemon curd needs to be made a day in advance.  Making fresh whipped cream is easy and tastes wonderful:  for about 1 cup of heavy cream, add 1 1/2 TBS powdered sugar and beat on the highest speed until soft peaks form.

Serves 6.

Meyer lemon curd:

  • 2 large eggs
  • 2 egg yolks
  • 1/3 cup sugar
  • 1/3 cup fresh Meyer lemon juice
  • 1 packed TBS grated Meyer lemon zest (about 4 lemons’ worth)
  • 1/4 tsp kosher salt
  • 6 TBS unsalted butter, cut into small cubes


  • 1 3/4 cup unbleached all-purpose flour
  • 1/4 cup sugar
  • 3 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 packed tsp grated Meyer lemon zest (almost 4 lemons’ worth)
  • 3 TBS unsalted butter, cut into small cubes
  • 1 cup plus 2 tsp heavy cream
  • 1 TBS sparkling sugar or regular sugar

Fresh softly whipped cream

Fresh berries

Whisk together the eggs, egg yolks, sugar, lemon juice and zest in a heavy saucepan, and cook over medium heat, whisking constantly,

until the mixture thickens and coats the back of a spoon, about 5 minutes.

Remove saucepan from heat and whisk in the butter.

Transfer curd to a bowl and place a piece of plastic wrap over the surface of the curd.  Refrigerate overnight.

For the shortcakes, preheat oven to 375 degrees and line a baking sheet with parchment paper.

Whisk together the flour, sugar, baking powder, salt and lemon zest.

Add the butter and, using your fingers, rub the butter into the flour mixture

until it looks like coarse crumbs.

Stir in 1 cup of heavy cream, stirring until the dough clumps together.  Transfer the dough to a lightly floured surface and pat out into a 7” round, about 1” thick.

Use a cookie cutter or glass, about 2 1/4” in diameter, to cut out 6 shortcakes (you can gather scraps and pat out again).  Place shortcakes on baking sheet, brush with the remaining 2 tsp heavy cream, and sprinkle with sugar.

Bake for 20 minutes, or until shortcakes are golden and a toothpick inserted in the center comes out clean.

To serve, slice each shortcake in half horizontally.  Top each bottom half with curd, then berries,

then whipped cream, and finally with the top of the shortcake.  Looks beautiful until you try to eat it;  then it becomes a delicious mess!


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