Strawberry Lemon Custard Shortcake

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.