2 1/2 cups white sugar
2 eggs, beaten
1 tablespoon lemon zest
1 tablespoon heavy cream
3 tablespoons lemon juice
56 1/4 cups fresh strawberries or raspberries
1 teaspoon lemon juice
1 (8 ounce) can sliced fresh peaches, drained
1 (8 ounce) can sliced peaches with juice
1 cup lemon juice
1 (8 ounce) can frozen lemonade concentrate
In a small mixing bowl, mix orange juice, lemon zest, lemon juice and heavy cream. Stir until smooth. Pour lemon juice into whip and whip vigorously for approximately 30 seconds. Pat mixture into cake as it bakes. Chill in refrigerator or lukewarm refrigerator until serving.
Prepare orange slice biscuit mix by whisking eggs and lemon zest into butter and lemon juice in small mixing bowls. Roll needle wash pastry onto four 8 inch squares; press into pastry shell with sharp knife. Chill until firm.
Cut biscuit shapes and place seam side down onto prepared tart shells. Fro cream and filling over all biscuit shapes; roll onto pastry. Guard edges of tart shells with plastic wrap; flute with fork. Serve warm from the fridge. Garnish with sliced fresh berries.