So for my April Fools dinner club, I made these shortbread cookies with lemon curd, whipped cream and citrus marmalade, from Bon Appetit.
When you read this recipe in the magazine, the title says Citrus Marmalade, but the marmalade recipe is actually separate, on the next page. This is a critical misstep on BA’s part, for I completely forgot about the marmalade until I’d bought all of the ingredients and made the lemon curd. Then I noticed the marmalade recipe and swore. Loudly.
Then I regrouped and bought some Bonne Maman orange marmalade. It worked fine. Actually, it was a little too tart for my taste. So the next time I made this recipe, I added some orange zest to the whipped cream and it tasted great.
So when you get to the marmalade recipe below, keep in mind that I have no idea if it’s good. I mean, it looks good. It sounds good. But I haven’t made it yet, so I have no idea. Plus, it sounds really time-consuming.
I made the lemon curd two nights before dinner club, the cookies the night before, and the whipped cream right before serving. The lemon curd is super easy and goes great with any kind of berries. Everyone loves lemon curd.
From Bon Appetit
Meyer Lemon Shortcakes with Meyer Lemon Curd and Mixed Citrus “Marmalade”
Meyer Lemon Curd
- 2 large eggs
- 2 large egg yolks
- 1/3 cup sugar
- 1/3 cup fresh Meyer lemon juice or regular fresh lemon juice
- 1 tablespoon (packed) finely grated Meyer lemon peel or regular lemon peel
- 1/4 teaspoon (generous) coarse kosher salt
- 6 tablespoons (3/4 stick) unsalted butter, cut into 1/4-inch cubes
- 1 3/4 cups unbleached all purpose flour
- 1/4 cup sugar
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon coarse kosher salt
- 2 teaspoons (packed) finely grated Meyer lemon peel or regular lemon peel
- 3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 1 cup plus 2 tablespoons chilled heavy whipping cream
- 1 tablespoon raw sugar
- 1 cup chilled heavy whipping cream
- 2 tablespoons sugar
- Mixed Citrus “Marmalade” (see recipe)
- Powdered sugar
Meyer Lemon Curd
- Whisk eggs, egg yolks, sugar, lemon juice, lemon peel, and coarse salt in medium metal bowl to blend well. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 170°F to 172°F, 5 to 6 minutes (do not allow to boil). Remove bowl from over water. Whisk butter into curd, 2 to 3 cubes at a time, allowing butter to melt before adding more and whisking until curd is smooth. Press plastic wrap directly onto surface of curd and refrigerate overnight.
Preheat oven to 375°F. Line rimmed baking sheet with parchment paper. Whisk flour, sugar, baking powder, and coarse salt in medium bowl to blend well. Stir in lemon peel. Add butter cubes and rub in with fingertips until mixture resembles coarse meal. Add 1 cup cream and stir just until dough begins to clump together. Gather dough together. Turn dough out onto lightly floured surface and press out to 7-inch round (about 1 inch thick). Using 2 1/4-inch-diameter cookie cutter dipped into flour, cut out rounds. Reshape dough scraps and cut out additional dough rounds for total of 8.
- Transfer biscuits to prepared baking sheet, spacing 1 inch apart. Brush top of biscuits with remaining 2 tablespoons heavy whipping cream; sprinkle with raw sugar. Bake until biscuits are golden and tester inserted into center comes out clean, about 20 minutes. Transfer biscuits to rack and cool completely.
Using electric mixer, beat 1 cup cream and 2 tablespoons sugar in medium bowl until peaks form.
- Cut biscuits horizontally in half. Place bottom half of each biscuit on plate. Top each with 1 heaping tablespoon lemon curd, then generous spoonful of Mixed Citrus “Marmalade.” Top with whipped cream topping. Cover each with top half of biscuit. Dust shortcakes with powdered sugar.
Mixed Citrus “Marmalade”
- 15 medium kumquats
- 2 cups sugar
- 1/2 vanilla bean, split lengthwise
- 30 very thin Meyer lemon slices or regular lemon slices (about 1/16 inch thick; from about 2 to 3 medium)
- 2 tablespoons fresh Meyer lemon juice or regular fresh lemon juice
- 6 blood oranges
Cut ends off kumquats, then cut into 1/4-inch-thick rounds, removing seeds. Place kumquat slices in medium saucepan; pour enough cold water over to cover by 2 inches. Bring to boil over medium-high heat. Immediately remove from heat; strain. Return kumquat slices to pan; repeat blanching 2 more times. Transfer kumquat slices to medium bowl. Combine 2 cups sugar and 1 cup water in same saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves, then bring to boil, brushing down pan sides with wet pastry brush. Add kumquat slices; press gently to submerge. Reduce heat so that mixture barely simmers. Cover surface with parchment round. Cook without stirring until kumquats are translucent, 15 to 18 minutes. Remove from heat; let stand 15 minutes.
Using slotted spoon, transfer kumquat slices to medium bowl. Add lemon slices and lemon juice to syrup in pan, pressing to submerge. Bring to boil. Reduce heat so that syrup barely simmers. Cover surface with parchment round. Cook without stirring until lemon slices are translucent, occasionally pressing on parchment to submerge slices, 40 to 45 minutes. Remove from heat; let stand 15 minutes. Transfer lemon slices to cutting board; cut each into quarters. Add lemon quarters and syrup to bowl with kumquat slices. DO AHEAD Can be made 2 days ahead. Cover; chill.
Cut off peel and white pith from blood oranges. Working over bowl to catch juices and using small knife, cut between membranes to release segments. DO AHEAD Can be made 1 day ahead. Cover and chill.
- Drain syrup from kumquat-lemon mixture, reserving syrup. Drain orange segments. Combine fruit in medium bowl, adding some syrup if mixture is dry.
Tada! I have plenty leftover, so please come to my house and eat some so I will stop eating this for breakfast!