Blueberry and Lemon Curd Shortcakes

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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!

http://www.bettycrocker.com/products/bisquick/glutenfree

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.

Enjoy!

 

Blueberry and Lemon Curd Shortcakes