Ingredients

• 3 1/4 cups wild blueberries
• 4 tablespoons water
• 3 tablespoons all fruit blueberry spread
• 1 tablespoon sugar
• 2/3 cup chilled whipping cream
• 7 tablespoons fresh lemon juice
• 5 tablespoons sugar
• 4 large egg yolks
• 1 lemon
• 5 tablespoons sugar
• 1 1/4 cups flour
• 1/4 cup yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 6 tablespoons chilled unsalted butter, diced
• 8 tablespoons chilled whipping cream

Browse by ingredient

Instructions

1. Curd: Combine lemon juice, sugar, and egg yolks in heavy saucepan. Beat over medium heat until mixture thickens and just comes to a boil, about 6 minutes. Transfer curd to medium bowl; set aside to cool. Can be prepared 1 day ahead. Cover and refrigerate.
2. Biscuits: Preheat oven to 400 degrees F. With lemon zester, remove peel from lemon in strips. Squeeze lemon and reserve 2 tablespoons juice. Place the rind and 3 tablespoons sugar in processor. Blend until peel is finely ground. Add dry ingredients; process to blend. Add butter; process until mixture resembles coarse meal. Add 6 tablespoons cream and 2 tablespoons lemon juice; process just until moist clumps form.
3. Gather dough into ball; flatten into a disk. Pat out dough on a lightly floured surface to 3/4-inch thick round. Using floured 2 1/4-inch diameter cutter, cut out rounds. Gather scraps, pat out to 3/4-inch thick round. Cut out 6 rounds, total.
4. Place on large baking sheet. Brush with 2 tablespoons cream. Sprinkle with 2 tablespoons sugar. Bake until cooked through and golden, about 15 minutes. Transfer to plate, cool. Up to this point, the recipe can be made 3 hours ahead.
5. Sauce: Combine 1 1/2 cups blueberries, water, blueberry spread, and sugar in small saucepan. Stir gently over medium high heat until mixture comes to a boil and berries begin to release juices, about 2 minutes. Remove from heat; mix in 1 1/4 cups blueberries. Cool. Beat cream in medium bowl until stiff peaks form. Fold into curd in 2 additions. Cut biscuits in half horizontally. Place bottoms on 6 plates. Spoon some sauce, the lemon curd mixture over each. Replace biscuit tops. Garnish with fresh blueberries.
6. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot guarantee the results.;