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"
- 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.