- 7 tablespoons fresh lemon juice
- 6 tablespoons sugar
- 4 large egg yolks
- 1 lemon
- 5 tablespoons sugar
- 1 1/4 cups all purpose flour
- 1/4 cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 6 tablespoons (3/4 stick) chilled unsalted butter, diced
- 8 tablespoons chilled whipping cream
- 3 1/4 cups blueberries (from about two 12-ounce baskets)
- 6 tablespoons water
- 3 tablespoons all-fruit blueberry spread
- 1 tablespoon sugar
- 2/3 cup chilled whipping cream
- Fresh mint sprigs (optional)
- Lemon slices (optional)
- Combine lemon juice, sugar and egg yolks in heavy medium saucepan. Whisk over medium heat until mixture thickens and just comes to boil, about 6 minutes. Transfer curd to medium bowl; set aside to cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 400°F. Using vegetable peeler, remove peel from lemon in strips. Squeeze 2 tablespoons juice from lemon; reserve juice. Place peel and 3 tablespoons sugar in processor. Blend until peel is finely ground. Add flour, cornmeal, baking powder,salt and baking soda; process to blend. Add butter; process until mixture resembles coarse meal. Add 6 tablespoons cream and 2 tablespoons lemon juice; process just until moist clumps form. Gather dough into ball; flatten into disk.
- Pat out dough on lightly floured surface to 3/4-inch-thick round. Using floured 2 1/2-inch-diameter cutter, cut out rounds. Gather scraps; pat out to 3/4-inch-thick round. Cut out enough additional rounds to equal a total of 6. Place on heavy large baking sheet. Brush with 2 tablespoons cream. Sprinkle with 2 tablespoons sugar.
- Bake biscuits until cooked through and golden, about 15 minutes. Transfer to plate. Cool. (Can be made 3 hours ahead. Let stand at room temperature.)
- Combine 1 1/2 cups blueberries, water, blueberry spread and sugar in heavy small saucepan. Stir gently over medium-high heat until mixture come to boil and berries begin to release juices, about 2 minutes. Remove from heat. Mix in 1 1/2 cups blueberries. Cool.
- Beat cream in medium bowl until stiff peaks form. Fold into curd in 2 additions. Cut biscuits horizontally in half. Place bottoms on 6 plates. Spoon some sauce, then lemon curd mixture over each. Place biscuit tops over. Garnish with 1/4 cup blueberries, and mint and lemon slices, if desired.