LEMON CURD SHORTCAKE FOR MOTHER'S DAY

SHORTCAKE
3/4 c Flour
1 ds Salt
2 ts Sugar
1 ts Baking powder
1 1/2 tb Butter
4 To 5 tb milk
1/2 c Raspberries or strawberries; -slice
Whipped cream
2 Mint sprigs

LEMON CURD
1/3 c Sugar
2 Eggs
1/2 c Fresh lemon juice
1 Lemon; grated zest
2 tb Unsalted butter

Sift together flour, salt, sugar and baking powder in bowl. Cut in butter until mixture is crumbly. Stir in milk, 1 tablespoon at time, to make dough that holds together. Gather dough into ball and divide in half. Flatten to 2 (3") circles about 1" high. Place shortcakes 2" apart on ungreased baking sheet. Bake at 425~ until lightly browned, 15 to 20 minutes. Remove from oven. Place shortcakes on wire rack to cool.

LEMON CURD-
Combine sugar, eggs and lemon juice in small, heavy-bottomed saucepan. Add zest, if more tangy curd is desired. Mix well. Cook over very low heat, stirring constantly, until thick, about 5 minutes. Remove from heat. Stir in butter until melts.

Pour lemon curd through wire sieve into bowl. Curd can be served warm or cooled to room temperature. Curd can be made day in advance. Cover with plastic wrap. Refrigerate until ready to use. To serve, split warm biscuits open. Spoon 3 tablespoons lemon curd on each.

Reserve remainder for another recipe or pass on side.
Top each with half of raspberries. Cover with top half of biscuits. Add whipped cream to taste to each. Garnish each with mint sprig. Serve warm or at room temperature.

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