Blueberry and Lemon Curd Shortcakes


Blueberry and Lemon Curd Shortcakes


Makes 6


For this recipe, I wanted to try out the new GFCFSF Bisquick Mix by Betty Crocker to see how it was.  You will like it!

For biscuits, follow directions on package for shortcakes.


For Lemon Curd

(note: If you can get Meyer lemons, use them. They have a thinner skin so you will need more lemons to get enough zest but the flavor is amazing.)

  • 3 to 4 lemons (about 1 pound)
  • 1/2 cup sugar
  • 2 large eggs
  • 1/2 cup Earth Balance Soy Free Margarine


Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. Whisk together zest, juice, sugar, and eggs in a metal bowl and add margarine. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.


For Blueberries

(note: you can use any berry you like in this dish)

  • 1 quart fresh berries
  • 2 teaspoons up to 2 tablespoons sugar (depending on how sour the fruit is, but the curd is sweet so don't over-sweeten the berries)


Place berries and sugar in pot on stove, cook on medium low until berries are soft and render out juices.  Remove from heat to let thicken 5 minutes before serving.



Blueberry and Lemon Curd Shortcakes