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Blueberry-Lime Shortcakes



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Blueberry-Lime Shortcakes
Bon Appetit June 1988

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Lime Curd:
3 large eggs
4 large egg yolks
1/3 cup sugar
1/3 cup fresh lime juice
1 tablespoon minced lime zest
6 tablespoons (3/4 stick) well-chilled
unsalted butter, cut into small pieces

3 cups fresh blueberries or
frozen, thawed
1/4 cup granulated sugar
1/4 cup crème de cassis
2 tablespoons fresh lime juice
1 tablespoon arrowroot
[can use cornstarch]

1 1/2 cups unbleached all-purpose flour
3 tablespoons granulated sugar
1 tablespoon grated lime zest
2 teaspoons baking powder
1/8  teaspoon salt
6 tablespoons (3/4 stick) well-chilled
unsalted butter,
cut into pieces
1/2 cup chilled whipping cream

Additional fresh blueberries
Confectioner's sugar
Peel from 1 lime, cut julienne

For lime curd:  Whisk eggs and yolks in heavy small non-aluminum saucepan until foamy. Whisk in sugar, then lime juice. Mix in zest. Stir
over low heat until mixture thickens to consistency of heavy custard,
about 6 minutes; do not boil. Remove from heat. Immediately whisk
in butter. Cool. Cover and refrigerate; mixture will thicken. (Can be
prepared 1 day ahead.)
For sauce
: Stir blueberries, sugar, crème de cassis and lemon juice in
heavy small non-aluminum saucepan until berries burst and mixture is
juicy, about 7 minutes. Remove pan from heat. Stir in arrowroot. Cool
to room temperature. Purée sauce in processor until smooth. Pour into
bowl. Chill.  (Can be prepared 1 day ahead.)
For biscuits
: Position rack in center of oven and preheat to 400 degrees
F.  Mix flour, sugar, zest, baking powder and salt in large bowl. Add
butter and cut in until mixture resembles coarse meal. Add cream and
stir until dough comes together. Turn dough out onto lightly floured
surface and knead until smooth. Pat dough into 1/2-inch-thick round.
Cut out rounds using 2 1/2-inch-plain or scalloped cookie cutter.
Gather scraps and reshape into 1/2-inch-thick round. Cut out additional rounds. Transfer rounds to heavy large ungreased baking sheet. Bake
until biscuits are puffed and golden brown, about 20 minutes. Transfer
biscuits to rack and cool slightly. (Can be prepared 2 hours ahead.
Rewarm biscuits in 350-degree F. oven until heated through, about 5 minutes.)

Split biscuits in half. Place 1 bottom half on each plate. Spoon 3 table-
spoons lime curd over each (reserve remaining curd for another use).
Cover with biscuit tops. Spoon blueberry sauce around shortcakes.
Sprinkle with blueberries if desired. Sift confectioner's sugar over.
Garnish with zest.

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