Lemon-Blackberry Shortcakes

Preparation

1. Step 1

   Prepare the lemon curd: Prepare an ice bath. In a mixing bowl, whisk together whole eggs and egg yolks. Add lemon zest, lemon juice and sugar, and stir to dissolve.

2. Step 2

   Place the bowl over a pot of simmering water (or use a double boiler). Whisk mixture until hot to the touch. Add the butter and continue whisking until mixture is the consistency of pudding. Remove bowl from heat and set in the ice bath to cool, stirring occasionally. (Makes about 2 cups. Lemon curd will keep refrigerated in a covered container for 1 week.)

3. Step 3

   Prepare the biscuits: Heat oven to 450 degrees. In a large bowl, sift together flour, baking powder, sugar and salt. Add butter and, using your fingers, work it into the flour mixture. Add buttermilk and stir until mixture forms a soft dough.

4. Step 4

   Flour a work surface and knead dough lightly. Roll out or pat dough into a rectangle about ¾-inch thick. Punch out circular shapes with a floured drinking glass or biscuit cutter.

5. Step 5

   Place rounds on a parchment-lined baking sheet and sprinkle each with a pinch of sugar. Bake for 12 to 15 minutes, until lightly browned. Let cool completely.

6. Step 6

   Assemble the shortcakes: Put cold cream in a medium chilled bowl or the bowl of a stand mixer fitted with the whisk attachment. Add 1 tablespoon sugar. Whip cream, just until soft peaks form. Add vanilla extract, if desired.

7. Step 7

   Place berries in a bowl and add 1 to 2 tablespoons sugar. Toss, mashing a few, and let macerate for at least 10 minutes (or up to an hour).

8. Step 8

   Slice biscuits horizontally and place on dessert plates. Put a spoonful of whipped cream on each biscuit bottom, then some lemon curd and berries, and finish with a generous spoonful of whipped cream. Replace the biscuit tops and serve.