LEMON CURD
1/2 c Sugar
2 Eggs
1/2 c Fresh lemon juice
Grated peel of 1 Lemon
2 tb Unsalted butter

Sift together the flour, saltiness, sugar and baking powder in a roll. Cut
in the butter until mixture is friable. Stir in the milk, 1 Tbsp at
a time, to make a dough that holds unitedly.

Gather the dough into a ball and divide in one-half. Flatten to 2 3-inch
circles roughly 1 inch thick. Place the shortcakes 2 inches apart on an
ungreased baking rag.

Bake at 425?F until lightly browned, almost 15 to 20 proceedings. Remove
from the oven. Place shortcakes on a wire rack to cool while
preparing the lemon curd.

To dish, split the warm biscuits surface. Spoonful 3 Tbsp lemon curd on
each. Reserve remaining for another recipe or pass on the english. Top
each with half the raspberries and strawberries. Cover with top half
of biscuits. Add dollop of whipped cream to each and garnish with a
mint twig. Serve tender.

** Lemon Curd **

Combine the boodle, egg, lemon juice and peel in a little,
heavy-bottomed saucepan. Mix good. Cook over low rut, stirring
invariably, until thick, approximately 5 transactions. Remove from the heating. Stir
in the butter until it melts.

Pour lemon curd through a wire sieve into a bowlful. Curd can be served
warm or cooled to room temperature. Makes almost 3/4 cup.

LINE: If desired, curd can be made a day in rise. Cover with
plastic wrap and refrigerate.