In a medium saucepan over medium heat, melt the butter.
Once the butter has melted, all the lemon zest, juice and sugar. Cook and stir until the sugar is completely dissolved. Remove from heat.
Whisking constantly, slowly add the beaten eggs.
Return to heat and cook until thick and bubbly, about 10-15 minutes.
Cool to room temperature and store covered in the fridge. TO MAKE THE SHORTCAKES
Preheat your oven to 350˚
Combine the flour, sugar, baking powder and soda, and salt in a medium mixing bowl.
Cut in the cold butter with a pastry blender or use your fingers to smash it in, until it resembles course sand.
In another small mixing bowl, combine the cream, buttermilk and egg.
Add to the flour mixture and use a fork to combine but be very careful not overmix! Only mix until the moisture has been taken up by the flour and then turn it out on a clean surface and knead it a couple times.
Press into a rectangle, about ¾" thick and then cut into 8 squares.
Place on a baking sheet lined with parchment and bake until golden brown, about 20 minutes.
Remove from oven and cool completely.
Just prior to serving, make the whipped cream by either using a hand or stand mixer and beat to soft peaks.
Add the sugar and vanilla and beat to stiff peaks. TO SERVE
Slice each of the biscuits in half.
Spoon a little lemon curd down on each plate, top with the bottom half of each biscuit.
Next spoon a little more lemon curd on top.
Top with whipped cream and berries and garnish with a sprig of mint or chop it up and sprinkle on top.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2016/03/summer-berry-and-lemon-curd-shortcake/