Directions

1. LEMON CURD

   Combine the sugar, lemon zest and eggs in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and the mixture turns light in color (about 2-3 minutes).

2. Stir in lemon juice and cook for about 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk.
   

3. Remove from the heat and whisk in the cold butter.
   

4. Strain the curd if desired for a smoother texture (optional)
   

5. Cool the lemon curd before covering and chilling in the fridge.
   

6. STRAWBERRY BISCUITS

   Line a baking sheet with parchment paper and preheat oven to 375 degrees.

7. In a medium sized bowl use a pastry cutter or your hands and work together the baking mix and cold butter until pea sized crumbles form.
   

8. In a glass measuring cup, whisk together the milk, yogurt and vanilla extract (if you are using it) then pour into the baking mix.
   

9. Fold together until almost combined with a rubber spatula.
   

10. Add in the lemon zest and diced strawberries folding together until everything is combined.
    

11. Use a 1 1/2 tablespoon sized cookie scoop (or a heaping tablespoon) to drop the biscuit dough onto the prepared baking sheet.
    

12. Sprinkle the tops of the biscuit dough with raw/turbinado sugar then place them in the oven to bake for 11-14 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
    

13. Cool the biscuits on a wire rack.
    

14. LEMON CURD WHIPPED CREAM

    In the bowl of a stand mixer with the whisk attachment, whisk together on medium-high speed the cold whipping cream, yogurt and sugar until soft peaks form.

15. Add in the cold lemon curd and whisk again on medium-high speed until thoroughly combined.
    

16. Pour into a serving bowl and swirl in another spoonful of the lemon curd.
    

17. Serve the lemon curd whipping cream with the strawberry biscuits.