Meyer Lemon Shortcakes With Meyer Curd and Mixed Citrus Read Mo - eggs

Method

• For 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 170F to 172F, 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.
• For biscuits:.
• Preheat oven to 375F 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.
• For topping:.
• Using electric mixer, beat 1 cup cream and 2 tablespoons sugar in medium bowl until peaks form.
• Cut biscuits horizontally in half.
• Place bottom half of each biscuit on plate.
• Top each with 1 heaping tablespoon lemon curd, then generous spoonful of Mixed Citrus "Marmalade" .
• Top with whipped cream topping.
• Cover each with top half of biscuit.
• Dust shortcakes with powdered sugar.