Lemon-light Shortcakes by Fabi Esturau - Musely
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Lemon-light Shortcakes

posted in Food & Drink > Recipes
  • 1 1/2 cups all-purpose flour
    2 tablespoons sugar

    1 1/2 teaspoons baking powder
    1/3 cup butter

    1 slightly beaten egg

    1/3 cup half-and-half, light cream, or milk

    2 teaspoons finely shredded lemon peel

    1 slightly beaten egg white

    2 tablespoons coarse-grain or granulated sugar

    3 1/2 cups sliced strawberries

    1 1/2 cups raspberries

    1/3 cup sugar

    3 tablespoons Grand Marnier or orange juice

    5 teaspoons snipped fresh mint

    1/2 cup whipping cream, whipped

  • Preheat oven to 450 degree F. For shortcakes, in a medium mixing bowl stir together flour, the 2 tablespoons sugar, and baking powder. Cut in the butter until mixture resembles coarse crumbs. Make a well in the center of the dry mixture.

  • In a small mixing bowl stir together the egg, half-and-half, and lemon peel. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened.

  • Turn the dough out onto a lightly floured surface. Gently knead the dough for 10 to 12 strokes or until dough is nearly smooth. Pat the dough into a 6-inch square. Using a floured knife, cut the square into nine 2-inch squares. Then cut each square diagonally in half.

  • Place triangles on an ungreased baking sheet. Brush the tops with beaten egg white; lightly sprinkle with coarse-grain sugar or additional granulated sugar. Bake for 8 to 10 minutes or until golden. Remove shortcake triangles from baking sheet; cool on a wire rack.

  • Meanwhile, in large mixing bowl toss together the strawberries, raspberries, the 1/3 cup sugar, Grand Marnier or orange juice, and 4 teaspoons of the snipped mint. Cover and place in refrigerator to chill up to 1 hour. For each serving, spoon berry mixture onto a dessert plate. Place three shortcake triangles on berry mixture. Top with whipped cream and garnish with remaining mint. Makes 6 servings.


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