Flaky homemade lemon butter biscuits are filled to capacity with tangy raspberries, creamy lemon curd, and lots of fluffy whipped cream for the ultimate summer lemon raspberry shortcakes!
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5 from 1 vote

Lemon Raspberry Shortcakes with Lemon Curd

Flaky homemade lemon butter biscuits are filled to capacity with tangy raspberries, creamy lemon curd, and lots of fluffy whipped cream for the ultimate summer lemon raspberry shortcakes!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

Lemon Shortcakes

  • 2-1/2 cups white whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons coconut sugar (or brown sugar)
  • 1/2 teaspoon salt
  • 8 tablespoons cold butter, cubed
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon zest
  • 1 cup milk

Raspberry Filling

  • 2 cups fresh (or frozen and thawed) raspberries
  • 1 tablespoon lemon juice
  • 3 tablespoons granulated sugar

Lemon Curd

  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • 3 tablespoons softened butter

Instructions

Lemon Shortcakes

  • Preheat oven to 450F. Line a baking sheet with parchment paper. Set aside.
  • In a large bowl, whisk flour, baking powder, baking soda, sugar, and salt. Using fingers OR a pastry cutter, cut butter into flour mixture until mixture forms pea-sized clumps. Top with lemon juice, zest, and milk and gently stir until dough just comes together.
  • Turn dough onto a floured surface and gently knead 1 to 2 times until dough is smooth. Roll dough out to 1-in thickness and cut out biscuits using a 3-in biscuit cutter.
  • Place biscuits 2-in apart on prepared baking sheet. Bake biscuits at 450F 14-15 minutes or until golden. Cool biscuits on a wire cooling rack.

Raspberry Filling

  • In a small bowl, slightly mash raspberries with lemon and sugar. Let stand 5 minutes until juices begin to come out.

Lemon Curd

  • In the bottom pot of a double-boiler, bring a few inches of water to a boil, then reduce heat to low to keep water at a simmer. Whisk egg yolks, sugar, lemon juice, and zest into the top bowl of double boiler and place on top of bottom pot of simmering water.
  • Whisk lemon curd continuously so the egg yolks don't curdle, Continue whisking orange curd over simmering water until curd becomes smooth and thickened, about 8-10 minutes. Remove curd from heat and immediately add butter, 1 tablespoon at a time whisking well after each addition. (if you are making lemon curd ahead of time and refrigerate it it will slightly solidify---to get it to drizzling consistency, whisk in a few teaspoons of water)
  • Split biscuits open and fill with raspberry filling and lemon curd. Serve immediately and enjoy!