STRAWBERRY LEMON CUSTARD SHORTCAKE

Strawberry Lemon Custard Shortcake image

I just had to buy the June issue of Canadian Living so I could make the cover recipe! I made some changes to the biscuit portion - you could substitute with sponge or angel food cake, if you prefer. Standing time has not been included.

Provided by CountryLady

Categories Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 19

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Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon baking soda
1 tablespoon baking powder
1 tablespoon lemon zest
1/2 cup cold butter, cubed
1 cup milk
1 1/2 teaspoons lemon juice
1 tablespoon coarse sugar
4 egg yolks
2 cups milk
1/2 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon zest
3 tablespoons lemon juice
4 cups sliced strawberries
2 tablespoons granulated sugar
2 tablespoons brandy (optional)
whipping cream

Steps:

BISCUITS: Sift dry ingredients together; mix in zest.
Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
Make a well in the center & pour the milk in; mix the flour into this until it forms a ball - when the mixture comes away from the sides of the bowl without sticking, its ready; if necessary, add a little more flour.
Turn out onto a floured surface & gently knead 5 or 6 times - no more or it will become tough.
Roll out about 1/2" thick, cut with a cookie cutter or floured glass & place on an ungreased cookie sheet.
Brush with lemon juice, sprinkle with coarse sugar & bake in preheated 450F oven for 8 to 12 minutes or until light golden colour on top.
CUSTARD: Whisk yolks, sugar, corn starch, zest & 1/4 cup of the milk in a bowl; set aside.
In a heavy saucepan, heat the remaining milk over medium heat just until bubbles form around the edge; gradually, whisk into the yolk mixture.
Return to the pan & cook over medium heat, stirring constantly, until thick enough to coat a spoon, about 5 minutes.
Strain through a fine-mesh sieve into a bowl; stir in lemon juice.
Place plastic wrap directly on surface & refrigerate until cold, about 2 hours or up to 2 days.
BERRIES: Toss berries, sugar & brandy (if using) in a large bowl; let stand for 30 minutes or up to 2 hours.
ASSEMBLY: Slice cooled biscuits in half horizontally & place bottom half on serving dishes.
Spoon some strawberries onto each biscuit & top with custard; place biscuit tops on top of custard.
Spoon more strawberries onto each biscuit top followed by whipped cream.

Nutrition Facts : Calories 558.7, Fat 23.2, SaturatedFat 13.6, Cholesterol 183.6, Sodium 410.1, Carbohydrate 78.9, Fiber 3.4, Sugar 32.1, Protein 10.8