Meyer Lemon Shortcakes

Meyer Lemon Shortcakes

Not only does this post include a recipe for a sweet and wonderful shortcake, but it also has a few surprising and little know tidbits, Dear Reader, enhancing it’s fun factor by a lot. Just wait… that happens at the end. (No jumping ahead!) In the meantime, enjoy this recipe that just screams “Spring”! Who isn’t ready for that? After reading this post (and making the shortcakes), you can amaze and astound your friends all at once. Sounds like an instant party to me.

Meyer Lemon Shortcakes
makes 6

2 cups flour
1/3 cup sugar
1 Tbsp baking powder
1 tsp salt
5 Tbsp earth balance
3 Tbsp meyer lemon juice (about 1 lemon)
zest from 1/2 a meyer lemon
3/4 cup soy creamer (any nondairy milk will work)
1/2 tsp vanilla
strawberries or other fruit

Preheat the oven to 450. Lightly oil your baking sheet.

Whisk the dry ingredients together. Chop the eb into small bits then crumble them into the dry ingredients, working it in with your fingers until it’s the size of small peas.

Combine the liquid ingredients and the zest. Make a well in the center of the dry ingredients and pour them in. Using a fork, mix the dough together until just mixed. You may need another Tbsp of either flour or soy creamer to get a workable consistency. Dump it out and knead it a few times on a lightly floured surface. Pat it into a rectangle about 1 inch thick. Cut it in half the long way, then cut it into 3 biscuits on each side. Pat in shape and place on the baking sheet.

Bake for about 15 minutes, until golden. Cool on a rack. When you’re ready to serve them, cut in half and fill with fruit, saving some for the top.

Now, thanks to Wiki, here are the fun facts I promised. Meyer Lemons are originally from China and are believed to be a cross between a lemon and an orange, possibly a mandarin orange. If you taste the juice after you squeeze it, you already know this. In China, they are grown as ornamental plants. But get this….they were actually brought to the United States by a USDA worker in 1908 by the name of Meyer! I, for one, will never again say that the USDA has done nothing for me.

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  1. Posted February 22, 2009 at 8:20 pm | Permalink

    Yum – all those strawberries look amazing!

  2. Posted February 22, 2009 at 9:30 pm | Permalink

    Yum, I love strawberry shortcake!

  3. Posted February 22, 2009 at 10:23 pm | Permalink

    Those look so delicious! Wow. I bet the lemon goes perfectly with the strawberries.

  4. Posted February 22, 2009 at 10:56 pm | Permalink

    That does make me think of spring! Too bad we just got 4 inches of snow…sigh. Will spring ever come?! They sound great!


  5. Posted February 22, 2009 at 10:58 pm | Permalink

    Oh yes, I’m ready for Spring!! What a pretty dish.

  6. Posted February 23, 2009 at 3:19 pm | Permalink

    I don’t think we have Meyer lemons in Germany, it was interesting to read about them.
    Tami, I can’t wait for summer and for strawberries…seeing them on your blog made me a little bit sad. But only a little bit. I saved the recipe.

  7. Posted February 24, 2009 at 2:04 am | Permalink

    looks awesome! i can’t wait until strawberries are in season (and a bit cheaper)

  8. Posted February 24, 2009 at 8:05 am | Permalink

    Mmmm they look amazing!

  9. Posted February 25, 2009 at 4:15 am | Permalink

    Meyer lemons and strawberries..oh, I can’t wait for spring! thanks for a little sunshine in the meantime!! I’m saving this recipe too!

  10. Posted February 25, 2009 at 11:36 am | Permalink

    these look great! are they the ones that turn out like scones? i made strawberry shortcakes once a few years ago and they looked pretty similar, but very different to the one i made recently

  11. Posted February 26, 2009 at 9:16 pm | Permalink

    I know. I love when you can get strawberries that actually *smell* like strawberries. Can’t wait til they kick in over the summer.

    Courtney, we were having the same weather.. but only 3 inches, I think.

    Mihl, they’d work just great with regular lemons. I was just excited to get my first ever Meyer lemon.

    Phillipa, they’re pretty cakey and tender. Not quite as dry as scones, which I also love.

    I’m thinking these would go great with blueberries, too.


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