Strawberry Lemon Custard Shortcake

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.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• LEMON BISCUITS

• 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

• LEMON CUSTARD

• 4  egg yolks
• 2  cups milk
• 1⁄2 cup granulated sugar
• 1⁄4 cup cornstarch
• 1  tablespoon lemon zest
• 3  tablespoons lemon juice

• BERRIES

• 4  cups  sliced strawberries
• 2  tablespoons granulated sugar
• 2  tablespoons brandy (optional)
•  whipping cream

Directions

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