Best recipe for lemon shortcake uk measurements?

SHORTCAKE:


125 g all-purpose flour


25 g sugar


3 g baking powder


0.8 g salt


30 g cold butter


45 ml 2% milk


1 egg yolk, beaten


2 g grated lemon peel


LEMON BUTTER:


15 g butter, softened


0.5 g grated lemon peel


WHIPPED CREAM:


80 ml heavy whipping cream


4 g sugar


In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the milk, egg yolk and lemon peel; stir into crumb mixture until a soft dough forms (dough will be sticky).


Turn onto a lightly floured surface; knead 10 times. Divide dough in half. Gently pat or roll each half into a 3/4-in.-thick circle. Place 2 in. apart on an ungreased baking sheet. Bake at 400 degrees F for 8-10 minutes or until golden brown. Remove to a wire rack; cool for 15 minutes.


Meanwhile, in a small bowl, combine butter and lemon peel; set aside. In a small mixing bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form.


To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with lemon butter, and whipped cream. Cover with shortcake top and remaining berries and cream.Best recipe for lemon shortcake uk measurements?
Strawberry Shortcakes with Meyer Lemon Cream


ACTIVE TIME: 40 MIN


TOTAL TIME: 1 HR 30 MIN


SERVES: 6


ingredients


BISCUITS


1 1/2 cups all-purpose flour, plus more for dusting


3/4 cup cake flour


3 tablespoons sugar


2 teaspoons baking powder


1/2 teaspoon salt


6 tablespoons cold unsalted butter, cubed, plus 1 1/2 tablespoons melted butter


1 cup heavy cream


1 1/2 tablespoons turbinado sugar





LEMON CREAM


Finely grated zest of 1 lemon


1/4 cup fresh lemon juice, preferably from Meyer lemons


2 1/2 tablespoons sugar


1 large egg


1 large egg yolk


Pinch of salt


3 tablespoons unsalted butter


1 cup heavy cream





STRAWBERRIES


2 pints strawberries, quartered


2 tablespoons sugar





directions


MAKE THE BISCUITS: Preheat the oven to 375掳. In a large bowl, whisk the all-purpose and cake flours with the sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in the cold butter until it is the size of small peas. Stir in the cream until a shaggy dough forms.


Turn the dough out onto a very lightly floured surface and knead 2 or 3 times, just until it comes together. Roll the dough into a 7-inch round, about 3/4 inch thick. Using a 2 3/4-inch or 3-inch biscuit cutter, stamp out 5 biscuits. Gently gather the scraps and reroll them; cut out 1 more round so you have a total of 6 biscuits.


Transfer the biscuits to a baking sheet and brush with the melted butter. Sprinkle the turbinado sugar on top and bake for 25 to 30 minutes, until the biscuits are golden. Let cool.


MEANWHILE, MAKE THE LEMON CREAM: Set a strainer over a medium bowl. In a small saucepan, combine half of the lemon zest with the lemon juice, sugar, egg, egg yolk, salt and 1 tablespoon of the butter. Cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Immediately strain the curd into the bowl. Whisk in the remaining lemon zest and 2 tablespoons of butter. Press plastic wrap directly onto the surface and refrigerate until cool, about 15 minutes.


In a medium bowl, softly whip the cream. Fold the lemon curd into the whipped cream and refrigerate for at least 15 minutes.


PREPARE THE STRAWBERRIES: In a medium bowl, toss the strawberries with the sugar and let stand for 15 minutes.


Split the biscuits in half and arrange the bottom halves on plates. Mound the lemon cream on the biscuits, top with the strawberries and their juices and replace the tops. Serve right away.


MAKE AHEAD The biscuits can be stored in an airtight container overnight. Recrisp them in a warm oven and let cool before serving. The lemon curd can be refrigerated for up to 2 days. The lemon cream can be refrigerated for up to 2 hours.Best recipe for lemon shortcake uk measurements?
Since this isn't on the internet...I converted the first recipe in case anyone else wants American measurements...I know you don't, but someone else might...





Lemon Shortcake





1 cup all-purpose flour


2 TBSP sugar


陆 and 1/8 tsp baking powder


2 dashes salt


录 stick (2 TBSP) cold butter


3 TBSP 2% milk


1 egg yolk, beaten


1 tsp. grated lemon peel





LEMON BUTTER:


1 TBSP. butter, softened


录 tsp grated lemon peel





WHIPPED CREAM:


1/3 cup heavy whipping cream


1 tsp sugar





In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the milk, egg yolk and lemon peel; stir into crumb mixture until a soft dough forms (dough will be sticky).


Turn onto a lightly floured surface; knead 10 times. Divide dough in half. Gently pat or roll each half into a 3/4-in.-thick circle. Place 2 in. apart on an ungreased baking sheet. Bake at 400 degrees F for 8-10 minutes or until golden brown. Remove to a wire rack; cool for 15 minutes.


Meanwhile, in a small bowl, combine butter and lemon peel; set aside. In a small mixing bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form.


To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with lemon butter, and whipped cream. Cover with shortcake top and remaining berries and cream
go on this website- its strawberry and lemon shortcake and very very nice, my nan used to make it all the time! ;]


http://allrecipes.com/Recipe/Strawberry-鈥?/a>
go to www.receipezaar .com they have receipes from around the world