Peaches And Lemon Cream Short Cakes

• Peaches and lemon cream
• 5 large peaches
• 1/2 cup white sugar
• 1 can sweetened condensed milk
• 10 tablespoons fresh lemon juice
• Short cakes
• 16 frozen thin biscuits
• 2/3 cup white sugar
• 8 tablespoons butter

1. Peel and slice the peaches. Place in a large glass bowl and sprinkle the sugar. Lightly toss with your fingers. Place in the refrigerator until serving time.
2. Mix together the milk and lemon juice in another bowl and cover with plastic wrap. Also place this in the refrigerator.
3. Preheat your oven to 400 degrees. Let the biscuits thaw. In the South, I can buy Mary B's thin and crispy biscuits.
4. Sprinkle with sugar and roll the biscuits thinner, to almost 1/4 inch. Place on 2 baking sheets and put them in the oven. Melt the butter in a microwave. When the biscuits have puffed a little but have not started to brown, spoon the melted butter on them. Continue baking until golden brown. Let the biscuits cool.
5. To assemble one short cake on a dessert plate: layer biscuit, peaches, lemon cream, biscuit, peaches, and lemon cream.

peaches, peaches, white sugar, condensed milk, lemon juice, short cakes, thin, white sugar, butter

Taken from food52.com/recipes/29213-peaches-and-lemon-cream-short-cakes (may not work)