Description
Bright, zesty Lemon & Shiso Shortcake – a perfect balance of tart and sweet for a delightful springtime or summer treat. This quick and easy recipe comes together in just 15 minutes, making it a great option for last-minute desserts or casual get-togethers.
Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 6 tablespoons cold unsalted butter, cubed
– 3/4 cup cold milk
– 1 lemon, zested and juiced
– 1/2 cup lemon curd
– 8-10 fresh shiso leaves, thinly sliced
– Powdered sugar for dusting
Instructions
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
4. Stir in the cold milk and lemon zest until just combined. Do not overmix.
5. Drop the dough by large spoonfuls onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the shortcakes are lightly golden.
7. Allow the shortcakes to cool slightly, then split each one in half horizontally.
8. Spread a generous amount of lemon curd on the bottom half of each shortcake.
9. Top with the sliced shiso leaves, then replace the top halves of the shortcakes.
10. Dust the Lemon & Shiso Shortcakes with powdered sugar and serve immediately.
Notes
For a more pronounced shiso flavor, use 10-12 leaves. The lemon curd can be homemade or store-bought. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 12
- Category: Cakes, Pies & Cheesecakes
- Method: Baking
- Cuisine: American