Strawberry Lemon Custard Shortcake

• LEMON BISCUITS
• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon baking soda
• 1 tablespoon baking powder
• 1 tablespoon lemon zest
• 1/2 cup cold butter, cubed
• 1 cup milk
• 1 1/2 teaspoons lemon juice
• 1 tablespoon coarse sugar
• LEMON CUSTARD
• 4 egg yolks
• 2 cups milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• BERRIES
• 4 cups sliced strawberries
• 2 tablespoons granulated sugar
• 2 tablespoons brandy (optional)
• whipping cream

1. BISCUITS: Sift dry ingredients together; mix in zest.
2. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
3. Make a well in the center & pour the milk in; mix the flour into this until it forms a ball - when the mixture comes away from the sides of the bowl without sticking, its ready; if necessary, add a little more flour.
4. Turn out onto a floured surface & gently knead 5 or 6 times - no more or it will become tough.
5. Roll out about 1/2" thick, cut with a cookie cutter or floured glass & place on an ungreased cookie sheet.
6. Brush with lemon juice, sprinkle with coarse sugar & bake in preheated 450F oven for 8 to 12 minutes or until light golden colour on top.
7. CUSTARD: Whisk yolks, sugar, corn starch, zest & 1/4 cup of the milk in a bowl; set aside.
8. In a heavy saucepan, heat the remaining milk over medium heat just until bubbles form around the edge; gradually, whisk into the yolk mixture.
9. Return to the pan & cook over medium heat, stirring constantly, until thick enough to coat a spoon, about 5 minutes.
10. Strain through a fine-mesh sieve into a bowl; stir in lemon juice.
11. Place plastic wrap directly on surface & refrigerate until cold, about 2 hours or up to 2 days.
12. BERRIES: Toss berries, sugar & brandy (if using) in a large bowl; let stand for 30 minutes or up to 2 hours.
13. ASSEMBLY: Slice cooled biscuits in half horizontally & place bottom half on serving dishes.
14. Spoon some strawberries onto each biscuit & top with custard; place biscuit tops on top of custard.
15. Spoon more strawberries onto each biscuit top followed by whipped cream.

lemon biscuits, flour, sugar, baking soda, baking powder, lemon zest, cold butter, milk, lemon juice, coarse sugar, lemon custard, egg yolks, milk, granulated sugar, cornstarch, lemon zest, lemon juice, strawberries, sugar, brandy, whipping cream

Taken from www.food.com/recipe/strawberry-lemon-custard-shortcake-125096 (may not work)