LEMON AND BLUEBERRY SHORTCAKES

Steps:

• Curd: Combine lemon juice, sugar, and egg yolks in heavy saucepan. Beat over medium heat until mixture thickens and just comes to a boil, about 6 minutes. Transfer curd to medium bowl; set aside to cool. Can be prepared 1 day ahead. Cover and refrigerate.
• Biscuits: Preheat oven to 400 degrees F. With lemon zester, remove peel from lemon in strips. Squeeze lemon and reserve 2 tablespoons juice. Place the rind and 3 tablespoons sugar in processor. Blend until peel is finely ground. Add dry ingredients; 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 a disk. Pat out dough on a lightly floured surface to 3/4-inch thick round. Using floured 2 1/4-inch diameter cutter, cut out rounds. Gather scraps, pat out to 3/4-inch thick round. Cut out 6 rounds, total.
• Place on large baking sheet. Brush with 2 tablespoons cream. Sprinkle with 2 tablespoons sugar. Bake until cooked through and golden, about 15 minutes. Transfer to plate, cool. Up to this point, the recipe can be made 3 hours ahead.
• Sauce: Combine 1 1/2 cups blueberries, water, blueberry spread, and sugar in small saucepan. Stir gently over medium high heat until mixture comes to a boil and berries begin to release juices, about 2 minutes. Remove from heat; mix in 1 1/4 cups blueberries. Cool. Beat cream in medium bowl until stiff peaks form. Fold into curd in 2 additions. Cut biscuits in half horizontally. Place bottoms on 6 plates. Spoon some sauce, the lemon curd mixture over each. Replace biscuit tops. Garnish with fresh blueberries.