Meyer Lemon Shortcakes with Meyer Lemon Curd

by Erin
Step up your shortcake game with meyer lemon shortcakes, meyer lemon curd, and raspberries!

Meyer Lemon Shortcake

When it comes to shortcakes I usually am a traditional strawberry girl, but after seeing these with Meyer lemon zest in the shortcake itself and topped with Meyer lemon curd I couldn’t resist. After all, I love nearly all fruit so I have to pass on the strawberries from time to time.

The verdict? You really need to make these. Use regular lemons if you have to and just add a little more sugar, because these shortcakes were so good I could’ve eaten them without being topped by anything. Meyer lemon biscuit cookie anyone?

One year ago: Spinach Artichoke Pasta

Two years ago: Stuffed Jalapeno Chicken Rolls


Makes 8 biscuits


1/4 cup sugar

2 tsp Meyer lemon zest

1-3/4 cups all-purpose flour

3-1/2 tsp baking powder

1/2 tsp salt

3 Tbsp chilled unsalted butter, cut into 1/2-inch cubes

1 cup plus 2 Tbsp chilled heavy whipping cream

1 Tbsp turbinado sugar

Meyer lemon curd

Raspberries (or whatever fruit you prefer)

Whipped cream


  1. Preheat oven to 375. Line a rimmed baking sheet with parchment paper.
  2. Add the sugar and lemon zest to a medium bowl. Use your fingertips to rub the zest into the sugar until fragrant. Add the flour, baking powder, and salt and whisk to combine. Add the butter, then use a pastry cutter (or your fingertips) to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in 1 cup of the cream, just until the dough begins to clump together. Turn the dough onto a lightly floured work surface and gather together. Press into a rectangle 1-inch high and cut into squares. Transfer to prepared baking sheet.
  3. Brush the tops of the biscuits with the remaining 2 tablespoons of cream and sprinkle them with the turbinado sugar. Bake for 18-20 minutes, or until the tops of the biscuits are golden brown, and a toothpick inserted in the center comes out clean. Transfer the biscuits to a wire rack to cool completely.
  4. To assemble: Cut one of the biscuits in half. Spread the bottom with a layer of whipped cream, then a dollop of curd and a few raspberries. Place the top half of the biscuit on top and finish with additional whipped cream, curd and raspberries for garnish.

Source: Tracey’s Culinary Adventures


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natalie@thesweetslife January 21, 2013 - 2:06 pm

Ryan bought me lemon curd for Christmas and I’ve been trying to figure out how to use it. This sounds awesome!

Stephie January 20, 2013 - 5:11 am

This looks very good! Can’t wait to try them! :)

Tracey January 19, 2013 - 7:05 pm

I’m pretty sure the day I made this recipe I ate one of the shortcakes for breakfast and then dressed it up with the berries, curd, and whipped cream for lunch. It was super healthy :) Ah well, totally worth every calorie!

alex January 18, 2013 - 3:09 pm

now I am craving this dessert and summer!

Chrissy January 18, 2013 - 2:43 pm

These are perfect little desserts! Also I have an unhealthy amount of meyer lemons in the house, so this would be a great way to put them to work!

cakewhiz January 18, 2013 - 1:47 pm

one can never have too many lemeon recipes and this one has made it to the top of the list…lol ;)

Rachel January 18, 2013 - 9:58 am

Ah you totally have me craving some sort of fruit curd now! I have regular lemons and oranges…hmm {wheels spinning}

spiffycookie January 18, 2013 - 10:01 am

The Meyer lemon curd recipe I posted yesterday can be made with regular lemons, you just gotta add more sugar (amount noted in recipe).

sally @ sallys baking addiction January 18, 2013 - 8:24 am

i have a bounty of meyer lemons, and this post came just in time. So much inspiration for how to use them, Erin! I love shortcake, but have only had it with strawberries before. something tells me i’d like this version a bit more. :)

spiffycookie January 18, 2013 - 8:44 am

Definitely try it! And I have more Meyer lemon recipes coming up because I bought a ton of them in my excitement haha.


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