STRAWBERRY LEMON CUSTARD SHORTCAKE

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.