Mother’s Day: Time to Indulge

Ordinarily the nutrition cops and I get along. I agree with recommendations to trim the butter and cream in my diet. I know that living lean has its advantages--greater stamina, fewer health problems and better selection at my favorite clothing shop--but on Mother’s Day, no one is going to impress me with a cocoa cake made with prune puree and egg whites.

Thanks for the thought, and please pass the fat. On this occasion, let me indulge in something truly wonderful. For my taste, it should contain cream, sugar, egg yolks and good-quality, unsalted butter. Were this a winter holiday, I’d ask for chocolate, but at the peak of spring, fresh fruit and lemon seem more appealing.

To inspire my spouse, who will do the cooking, I created a recipe for what I’d like to be served. It’s a shortcake, filled with lemon curd and topped with fresh raspberries, whipped cream and mint sprigs.

Lemon curd shortcake is my definition of a rich dessert. The cake is plain so the egg and butter-based lemon curd stands out. The raspberries provide vibrant color and a refreshing, tart taste.

LEMON CURD SHORTCAKE FOR MOTHER’S DAY

SHORTCAKE

3/4 cup flour

Dash salt

2 teaspoons sugar

1 teaspoon baking powder

1 1/2 tablespoons butter

4 to 5 tablespoons milk

1/2 cup raspberries or sliced strawberries

Whipped cream

2 mint sprigs

Sift together flour, salt, sugar and baking powder in bowl. Cut in butter until mixture is crumbly. Stir in milk, 1 tablespoon at time, to make dough that holds together.

Gather dough into ball and divide in half. Flatten to 2 (3-inch) circles about 1 inch high. Place shortcakes 2 inches apart on ungreased baking sheet.

Bake at 425 degrees until lightly browned, 15 to 20 minutes. Remove from oven. Place shortcakes on wire rack to cool.

LEMON CURD

1/3 cup sugar

2 eggs

1/2 cup fresh lemon juice

Grated zest 1 lemon, optional

2 tablespoons unsalted butter

Combine sugar, eggs and lemon juice in small, heavy-bottomed saucepan. Add zest, if more tangy curd is desired. Mix well. Cook over very low heat, stirring constantly, until thick, about 5 minutes. Remove from heat. Stir in butter until melts.

Pour lemon curd through wire sieve into bowl. Curd can be served warm or cooled to room temperature. Curd can be made day in advance. Cover with plastic wrap. Refrigerate until ready to use.

To serve, split warm biscuits open. Spoon 3 tablespoons lemon curd on each. Reserve remainder for another recipe or pass on side. Top each with half of raspberries. Cover with top half of biscuits. Add whipped cream to taste to each. Garnish each with mint sprig. Serve warm or at room temperature.

Makes 2 servings.