Strawberry Shortcake With Meyer Lemon Cream
140 mins (prep 40, cooking 100)
15 ingredients
6 servings
This is from the June 2007 issue of Food and Wine magazine. My husband and I both separately picked this recipe out as the first one to try from this issue. If you don't have Meyer lemons in your area, use regular lemons. If you do that, I would add a little more sugar to the curd/cream to take away some of the tartness.

Categories:  fruit , citrus , cakes , <-4-hours , strawberry , time-to-make , berries , lemon , dessert ,
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Serving Size (173.1 g)
Servings 6
Amount per Serving
Calories 633.04 Calories from Fat 321.66
% Daily Value *
Total Fat 35.74g 329.9%
Saturated Fat 22.05g 661.48%
Trans Fat 0.24g %
Cholesterol 123.95mg 247.89%
Sodium 388.62mg 97.15%
Total Carbohydrate 71.73g 143.46%
Dietary Fiber 1.35 g 32.39%
Sugars 24.5 g %
Protein 7.33g 87.99%
Vitamin A 1344.77IU% Vitamin C 0.47mg%
Calcium 152.71mg% Iron 3.83mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cold unsalted butter, melted butter, fresh lemon juice, large egg, large egg yolk, pinch salt


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