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    You are in: Home / Recipes / Strawberry Lemon Custard Shortcake Recipe
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    Strawberry Lemon Custard Shortcake

    Strawberry Lemon Custard Shortcake. Photo by CountryLady

    1/1 Photo of Strawberry Lemon Custard Shortcake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    CountryLady's Note:

    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.

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    Units: US | Metric





    1. 1
      BISCUITS: Sift dry ingredients together; mix in zest.
    2. 2
      Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
    3. 3
      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.
    4. 4
      Turn out onto a floured surface & gently knead 5 or 6 times - no more or it will become tough.
    5. 5
      Roll out about 1/2" thick, cut with a cookie cutter or floured glass & place on an ungreased cookie sheet.
    6. 6
      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.
    7. 7
      CUSTARD: Whisk yolks, sugar, corn starch, zest & 1/4 cup of the milk in a bowl; set aside.
    8. 8
      In a heavy saucepan, heat the remaining milk over medium heat just until bubbles form around the edge; gradually, whisk into the yolk mixture.
    9. 9
      Return to the pan & cook over medium heat, stirring constantly, until thick enough to coat a spoon, about 5 minutes.
    10. 10
      Strain through a fine-mesh sieve into a bowl; stir in lemon juice.
    11. 11
      Place plastic wrap directly on surface & refrigerate until cold, about 2 hours or up to 2 days.
    12. 12
      BERRIES: Toss berries, sugar & brandy (if using) in a large bowl; let stand for 30 minutes or up to 2 hours.
    13. 13
      ASSEMBLY: Slice cooled biscuits in half horizontally & place bottom half on serving dishes.
    14. 14
      Spoon some strawberries onto each biscuit & top with custard; place biscuit tops on top of custard.
    15. 15
      Spoon more strawberries onto each biscuit top followed by whipped cream.

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    Nutritional Facts for Strawberry Lemon Custard Shortcake

    Serving Size: 1 (254 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 558.7
    Calories from Fat 208
    Total Fat 23.2 g
    Saturated Fat 13.5 g
    Cholesterol 183.6 mg
    Sodium 410.1 mg
    Total Carbohydrate 78.8 g
    Dietary Fiber 3.3 g
    Sugars 32.0 g
    Protein 10.8 g

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