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).

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.

Remove from the heat and whisk in the cold butter.

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

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

Note:

To save time, the lemon curd may be prepared several days in advance and stored in an airtight container in the refrigerator.

STRAWBERRY BISCUITS

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

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.

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

Fold together until almost combined with a rubber spatula.

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

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

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.

Cool the biscuits on a wire rack.

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.

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

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

Serve the lemon curd whipping cream with the strawberry biscuits.