Strawberry Lemon Custard Shortcake

By The Canadian Living Test Kitchen

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Photo: Strawberry Lemon Custard Shortcake
Photography by Yvonne Duivenvoorden

This recipe makes 6 servings

Nutritional Info
Per shortcake: about	-
cal	606606 cal
pro	12 g12g pro
total fat	27 g27g total fat
sat. fat	15 g15g sat. fat
carb	81 g81g carb
fibre	4 g4g fibre
chol	210 mg210mg chol
sodium	550 mg550mg sodium
% RDI:	-
calcium	2323 calcium
iron	2222 iron
vit A	3131 vit A
vit C	9090 vit C
folate	4444 folate

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The lemon biscuit and custard add a freshness to this finest of all June desserts. Garnish with a curl of lemon rind.

Ingredients

3 cups sliced strawberries 3 3cups cupssliced strawberrystrawberries
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
2 tbsp brandy , (optional)2 2tbsp tbspbrandy, (optional)
1/3 cup whipping cream 1/3 1/3cup cupwhipping cream
Lemon Custard:
4 egg yolks 4 4egg yolkegg yolks
2 cups milk 2 2cups cupsmilk
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
1/4 cup cornstarch 1/4 1/4cup cupcornstarch
1 tbsp grated lemon rind 1 1tbsp tbspgrated lemon rind
3 tbsp lemon juice 3 3tbsp tbsplemon juice
Lemon Biscuits:
2-1/4 cups all-purpose flour 2-1/4 2-1/4cups cupsall-purpose flour
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
1 tbsp grated lemon rind 1 1tbsp tbspgrated lemon rind
1 tbsp baking powder 1 1tbsp tbspbaking powder
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 cup cold butter , cubed1/2 1/2cup cupcold butter, cubed
1 cup milk 1 1cup cupmilk
1-1/2 tsp lemon juice 1-1/2 1-1/2tsp tsplemon juice
1 tbsp coarse sugar 1 1tbsp tbspcoarse sugar

Preparation

Lemon Custard:
In bowl, whisk egg yolks, 1/4 cup (50 mL) of the milk, the sugar, cornstarch and lemon rind. Set aside.

In heavy saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into yolk mixture. Return to pan; cook over medium heat, stirring, until thick enough to mound on spoon, 3 to 5 minutes.

Strain through fine-mesh sieve into bowl; stir in lemon juice. Place plastic wrap directly on surface. Refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

Lemon Biscuits:
In large bowl, whisk together flour, granulated sugar, lemon rind, baking powder and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Pour milk over top; stir with fork to form soft, slightly sticky ragged dough.

Turn out onto floured surface. Knead gently 10 times. Roll out into 8- x 5-1/2-inch (20 x 13 cm) rectangle. Using chef's knife, trim off scant 1/4 inch (5 mm) to even edges. Cut into 6 squares; place on ungreased rimless baking sheet. Brush with lemon juice; sprinkle with coarse sugar. Bake in centre of 425°F (220°C) oven until golden, about 17 minutes. Transfer to rack and let cool.

Meanwhile, in large bowl, toss together strawberries, sugar, and brandy (if using). Let stand to macerate for 30 minutes or for up to 2 hours.

In bowl, whip cream. Break biscuits in half horizontally. Place bottoms on plates; spoon about 1/3 cup (75 mL) of the strawberries onto each. Spoon lemon custard over strawberries. Place tops of biscuits on custard. Spoon remaining strawberries, then whipped cream on top.

Additional information :

Tips
To make garnish of lemon rind curls, use lemon stripper or channel knife to remove six 3-inch (8 cm) strips of rind. Wrap around handle of wooden spoon. Wrap with plastic wrap and refrigerate for at least 1 hour or for up to 24 hours. Remove from handle.

Macerate means to soak a food in a liquid until it becomes infused with the flavour and scent of that liquid.

Source : Canadian Living Magazine: June 2005