INGREDIENTS

INSTRUCTIONS

Preheat the oven to 450 degrees. In a mixing bowl, combine the flour,
baking powder, salt, sugar, and lemon zest. Cut the butter into the
flour until the mixture resembles coarse crumbs. Stir in the cream  and
lemon juice. Form the dough into a ball. On a floured surface,  roll
the dough out 3/4-inch thick. Using a 3-inch cookie cutter, cut  into 8
circles. Place the biscuits onto a baking sheet and bake for  15
minutes or until they are golden. For the blueberries: Combine all  the
ingredients in a bowl and lightly mash the berries with a fork.  Allow
the berries to sit for 30 minutes for the sugar to dissolve and  the
flavors marry. Split the biscuit in half, lay one half on a  plate.
Place a spoonful of the berries on the biscuit. Place the  scoop of ice
cream on top of the berries. Lay the other biscuit half  on top of the
ice cream and spoon the blueberries over the top.  Garnish with whipped
cream, fresh mint, candied lemon zest and  sprinkle with powdered
sugar. This recipe yields 4 servings.  Comments: The original recipe
title as listed is Lemon Shortbread With  Macerated Blueberries And
Vanilla Bean Ice Cream.  Recipe Source: ESSENCE OF EMERIL with Emeril
Lagasse From the TV FOOD  NETWORK - (Show # EE-2278 broadcast
03-26-1997) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com  03-26-1997  Recipe by: Emeril Lagasse  Converted
by MM_Buster v2.0l.

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