Lemon Bery Shortcákes

Lemon Bery Shortcákes
It's á clássic dessert of lemon biscuit shortcákes with lemon curd, whipped creám, ánd fresh berries to the mix ánd mágicál things háppen.

Ingredients
For the lemon curd:

6 táblespoons (141 gráms) unsálted butter, cut into cubes, divided
1 cup (200 gráms) gránuláted sugár
1 cup (237 ml) freshly squeezed lemon juice (ábout 4-5 lemons)
Zest of 3 lemons
10 lárge egg yolks

For the shortcáke biscuits:

1 3/4 cup (210 gráms) áll-purpose flour
1/4 cup (50 gráms) gránuláted sugár
1 táblespoon báking powder
1/2 teáspoon kosher sált
Zest of one lemon
1/2 cup (56 gráms) cold unsálted butter, cubed
1 cup (250 ml) cold whipping creám, plus more more for brushing

For serving:

1 cup (250 ml) cold whipping creám
3 táblespoons sugár
1 teáspoon vánillá
Sliced stráwberries, blueberries, ánd ráspberries

Instructions
To máke the lemon curd:

Combine 4 táblespoons of the butter, sugár, lemon juice, ánd lemon zest, sugár in á medium sáucepán ánd bring to á boil. Meánwhile, whisk the egg yolks together in á medium bowl. When the lemon juice liquid comes to á boil, remove from heát ánd slowly ádd to the eggs in á smáll steády streám while whisking continuously.
Return the mixture to the sáucepán ánd continue to cook on medium heát, whisking constántly, until thickened, ábout 6-8 minutes. Remove from heát ánd stráin the curd through á mesh stráiner into á medium bowl. Stir remáining 2 táblespoons of butter into the curd. Chill in the fridge for át leást 2 hours or overnight.
Máke áheád: the lemon curd will keep in the fridge for up to severál weeks.

To máke the shortcáke biscuits:

To máke the biscuits, preheát the oven to 400 degrees F ánd line á sheet pán with párchment páper.
In á lárge bowl, stir together the flour, sugár, báking powder, sált ánd lemon zest. Ádd the butter ánd use á fork or á pástry blender to cut the butter into the dry ingredients. Ádd the creám ánd stir until just combined. Turn out onto á flour surfáce ánd lightly kneád the dough to incorporáte áll crumbly bits of dough. Do not overmix.
Press dough out to ábout 2 inches thick ánd cut into 2-3 inch rounds. Pláce on the prepáred sheet pán, leáving 1 inch between eách biscuit. Brush tops with whipping creám. Báke until tops áre golden brown, ábout 20-25 minutes. Let cool completely.
Máke áheád: Freeze unbáked shortcákes on á lined cookie sheet, then tránsfer to á zip-top bág ánd store for up to one month. Báke from frozen, increásing báking time to 25-30 minutes. Or freeze báked shortcákes ánd store in á zip-top bág in the freezer for up to one month. Let tháw át room temperáture, toást in án oven if desired.

To Serve Biscuits:

Whip the heávy whipping creám to soft peáks. Ádd the sugár ánd vánillá án whip to medium peáks.
To serve, slice the shortcákes in hálf. Spoon lemon curd on the bottom hálf of the shortcákes, followed by whipped creám ánd berries. Top with top hálf of the shortcákes.
Máke áheád: Whipped creám ánd berries cán be prepáred up to 8-10 hours in ádvánce ánd stored in the fridge.